Books matching: cooking science
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A fun, clever, and enlightening kitchen companion for the curious cook, but not a substitute for a hardcore science textbook. Great for myth-busting and learning the ‘whys’ behind what you eat!
'What Einstein Told His Cook: Kitchen Science Explained' by Robert L. Wolke is a book that delves into the science behind cooking in a fun and engaging manner. The author answers common questions about cooking, such as the mysteries of salt, lemon juice, and fish smells, by providing historical context, sarcasm, and even recipes. Through the use of sarcasm and historical facts, Wolke keeps readers interested and entertained, making the book an encyclopedia for all those curious about the chemistry of food.
The book is structured into chapters covering diverse information, from the molecules in our food to the tools used in cooking, offering explanations that bridge the gap between food science research and practical cooking knowledge. Wolke's writing is described as lucid, entertaining, and intellectually honest, as he admits when there are gaps in scientific knowledge. Overall, 'What Einstein Told His Cook' aims to provide readers with a deeper understanding of food, cooking, and health through the lens of science and history.
OF OUR FIVE CLASSICALLY recognized senses—touch, hearing, vision, smell, and taste—only the last two are purely chemical in nature, that is, they can detect actual chemical molecules. Through our rema...May 2002•380 pagesThe ultimate food science reference - an essential on your kitchen shelf if you want to understand the 'why' behind cooking. Not for recipe hunters, but a treasure for the curious and passionate about food.
'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee is an extensive reference book that delves into the science, history, and sociology of food and cooking. The book explores a wide range of topics, from the chemistry of ingredients to the physics of cooking techniques, providing detailed explanations and fascinating insights into the world of culinary arts. McGee's writing style combines scientific explanations with historical anecdotes and practical information, making the book both educational and enjoyable to read for anyone interested in food and cooking.
What better subject for the first chapter than the food with which we all begin our lives? Humans are mammals, a word that means “creatures of the breast,” and the first food that any mammal tastes is...1984•896 pagesAn absolute must for anyone who loves to learn the 'why' of cooking - not just the 'how.' Fun, thorough, and transformative, whether you’re a beginner or seasoned foodie. Just be ready for some nerdy, delicious rabbit holes!
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt is a culinary masterpiece that delves into the art of cooking with a scientific approach. The book is a comprehensive guide that not only provides recipes but also explains the underlying science behind cooking techniques, ingredients, and equipment. Lopez-Alt's passion for food and dedication to unraveling the mysteries of cooking through science are evident throughout the book, making it a valuable resource for both seasoned chefs and beginners. The author's meticulous attention to detail and thorough research are reflected in the wealth of information presented, empowering home chefs to experiment and create with confidence.
Iwas never meant to be a cook. Just ask my mom, she’ll tell you. Doctor? Sure. Lawyer? Yep—I can argue with the best of ’em. Scientist? Definitely. In fourth grade, we were given an assignment: write...September 2015A smart, no-nonsense guide that empowers home cooks to break free from recipes using simple ratio formulas - perfect for kitchen tinkerers, less so for recipe collectors.
"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman is a culinary guide that focuses on replacing traditional recipes with fundamental cooking techniques based on ratios. The book empowers readers to understand the scientific artistic ratios behind cooking, allowing them to alter recipes, adjust servings, and customize dishes to their preferences. Ruhlman's writing style is clear and straightforward, providing detailed explanations on various cooking elements like doughs, batters, stocks, meats, sauces, and custards, all while emphasizing the importance of mastering the basics before unleashing creativity.
March 2009•290 pages- #5
Save:A stunning, encyclopedic journey through modern cooking for the serious food lover or culinary professional. If you’re after Michelin-star-level kitchen wizardry (and don’t mind splurging), this is the ultimate guide. For casual cooks, it’s more eye candy than daily companion.
Modernist Cuisine is a comprehensive and groundbreaking exploration of the science behind cooking, presented in a visually stunning format. The book delves deep into topics such as food history, ingredients, and cooking techniques, offering a wealth of knowledge for both home cooks and professionals. With over 2000 pages spread across five volumes, the book covers a wide range of topics in modern cooking with meticulous detail and exquisite photography, making it a must-have for anyone passionate about culinary arts.
The writing style in Modernist Cuisine is described as informative, engaging, and educational, offering in-depth explanations, data tables, and techniques that are unparalleled in the culinary world. The book not only provides recipes but also delves into the science behind cooking, challenging readers to think differently about food and cooking techniques. The attention to detail in both content and physical production, including the stainless steel casing and sharp edges, reflects the commitment to quality that has earned the book accolades such as the James Beard award.
A geeky, hands-on journey into the science of cooking that makes experimenting in the kitchen fun and rewarding - perfect for the curious and knowledge-hungry home chef.
'Cooking for Geeks: Real Science, Great Cooks, and Good Food' by Jeff Potter is a fascinating book that delves into the scientific basis of cooking while providing informative and entertaining lessons on the subject. The author discusses various details about chemical reactions, kitchen tools, and how certain ingredients affect food. The book is praised for its clear explanations on topics like food reactions, chocolate making, and the metallurgy of knives. It is described as a fun read that offers insights into the mechanisms behind cooking and baking, making it a valuable resource for both beginners and experienced cooks.
2007•473 pages- #7
Save:A must-have for food geeks and Good Eats fans; think of it as cooking school with jokes and great food, though it’s heavier on info than sheer recipe count.
'Good Eats: The Early Years' by Alton Brown is a cookbook that not only provides classic style recipes but also includes science details and entertaining writing. Readers appreciate the mix of humor, information on ingredients, and traditional dishes that go beyond just recipes. The book is described as a perfect combination of Alton Brown's works, offering a variety of recipes, techniques, and the reasoning behind cooking methods.
October 2009•406 pages - #8Bitchby:
Save:A fascinating, entertaining deep-dive into the female side of nature, busting myths and offering big laughs along the way - especially for those keen on shaking up their understanding of biology and evolution.
'Bitch' by Lucy Cooke explores the diversity and complexity of gender and sexuality in the animal kingdom, challenging traditional biases and misconceptions. Through engaging storytelling and scientific detail, Cooke delves into the world of animal behavior, highlighting the role of females, the fluidity of gender, and the fascinating intricacies of reproduction across different species. presents a mix of humor, scientific research, and thought-provoking insights, offering a fresh perspective on evolution, biology, and societal norms.
Most of you will be familiar with the mole’s handiwork, if not the beast itself. Their conical piles of freshly turned dirt can disrupt a smoothly manicured lawn like a chronic case of acne – the ulti...2021•400 pages - #9
Save:A deliciously rich, thoroughly researched history of why spices obsessed the world - a must-read for foodies and history fans, best enjoyed in slow, flavorful bites.
Spice: The History of a Temptation' by historian Jack Turner is a work of cultural and culinary history which is culinary' in much the same sense as the writings of M.F.K. Fisher are not about cooking, but about hunger or desire for food. History of food is not as useful to the average amateur cook as food science, but ignorance of food history can lead to misstatements about food as easily as ignorance of food science can lead to misstatements about how cooking works. One of my most fascinating observations in my reading of several books on Medieval and Renaissance cooking was the pervasive appearance of spices in recipes from the twelfth to the fifteenth centuries. And, this prevalence was not only in the Mediterranean, but also as far north as England and Scandinavia. Conventional wisdom regarding modern cuisine says that the cookie spices cinnamon, cloves, nutmeg, and ginger are common in savory dishes of the southernmost reaches of Europe such as Sicily, Crete, and Greece plus the great Renaissance trading ports such as Venice. Yet, here we have French kings and nobles in Paris using as much of these spices as the merchant kings of Venice and Genoa.
Turner organises the book by theme rather than chronology, so it starts off with an exploration of the race to find the distant origins of spice, before explaining in subsequent sections just why people have been so driven by spice indicator of social status, myths about medical properties, economic boom, anxieties about decadence, legendary aphrodisiacs, the substance of the gods, not to mention exoticism in cooking. Medieval thru Modern 352 pages Covers the history of the spice trade and it's contributions to exploration and the development of European colonies, as well as the changing attitudes of Europe and the Mediterranian towards spice. Little jewels of cost vs supply info such as the fact that all cloves present in the world in our period of study 16th C came from one 17 acre island off the East Coast of India. Kinda explains their price....
When I discovered the Indies, I said that they were the richest dominion that there is in the world. I was speaking of the gold, pearls, precious stones, and spices, with the trade and markets in them...2004•398 pages Alton Brown’s “I’m Just Here for the Food” is a witty, science-savvy guide that demystifies cooking basics and heat techniques. It’s perfect for curious home cooks eager to understand the magic behind their meals - but not ideal if you’re after a traditional recipe book or demand flawless science.
'I'm Just Here for the Food: Food + Heat = Cooking' by Alton Brown is a unique cooking book that focuses on the scientific principles underlying various recipes and cooking methods. The book delves into the different methods of applying heat to food, explaining what they do, how they affect foods, and how to control them. Alton Brown's writing style is described as witty, easy to understand, and light-hearted, making complex scientific concepts accessible to readers. The book is organized by types of heat application, starting from searing to microwave cooking, with practical applications of knowledge rather than traditional recipes.
May 2002•326 pages
