Help me with the references on moist method of cooking ?

1. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
2. Ruhlman, Michael. Ratio: The Simple Codes Behind the Craft of Everyday Cooking. Scribner, 2009.
3. Kaminsky, Peter. Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press, 2011.
4. McGee, Harold. The Curious Cook: More Kitchen Science and Lore. North Point Press, 1990.
5. Corriher, Shirley O. CookWise: The Hows & Whys of Successful Cooking. William Morrow Cookbooks, 1997.

Books:

- The Professional Chef by The Culinary Institute of America
- Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold, Chris Young, and Maxime Bilet
- Sous Vide for Everyone by Chris Young and Aki Kamozawa
- The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

Articles:

- [Moist Cooking Methods](https://www.exploratorium.edu/snacks-how-to-cook-moist) by the Exploratorium
- [Moist Heat Cooking Methods: Poaching, Simmering, Braising, and Stewing](https://www.thespruceeats.com/moist-heat-cooking-methods-chart-996023) by The Spruce Eats
- [Moist vs. Dry Heat Cooking](https://www.britannica.com/topic/cooking-method-food-science) by Encyclopedia Britannica
- [Moist Cooking Methods: Advantages and Disadvantages](https://www.healthycooking.com/cooking-methods/moist-cooking) by Healthy Cooking

Websites:

- [The Moist Methods of Cooking](https://chefit.com/blog/moist-methods-of-cooking) by Chef It
- [Moist Cooking Methods](https://www.kcet.org/food/understanding-cooking-moist-methods) by KCET
- [Moist Cooking Methods: A Guide](https://www.livestrong.com/article/526746-moist-cooking-methods/) by Livestrong
- [Moist Cooking Methods](https://www.mccormick.com/articles/techniques/moist-cooking-methods) by McCormick & Company

Other References:

- The Science of Cooking by Stuart Farrimond
- The Food Science of Cooking by Peter Barham
- The Chef's Manual by PMI Culinary Institute

Put them in order.