Books matching: cooking techniques and science
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An 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 2015- #2
Save:Not just another cookbook - it's a manifesto on mastering the fundamentals. If you want to become a better cook and understand the 'why' behind every dish, Ruhlman's Twenty deserves a spot on your shelf, even if you'll sometimes need to read between the lines.
Michael Ruhlman's "Ruhlman's Twenty" is a unique cookbook that blends practical cooking techniques with a deep understanding of the science behind food. Ruhlman discusses fundamental ingredients like salt, water, and onions, providing insights that elevate the cooking experience beyond just following recipes. His writing style is thoughtful and philosophical, encouraging cooks to think critically about their methods and the reasons behind them. While the book offers a variety of recipes, it focuses more on teaching core cooking techniques and principles.
The book stands out for its approachable style, making it suitable for both novice cooks and seasoned chefs. Ruhlman's passion for cooking shines through as he guides readers through each chapter, helping them develop intuition in the kitchen. However, some readers found parts of the text to be ambiguous or lacking clarity, which could lead to confusion when following certain recipes. Ultimately, "Ruhlman's Twenty" is celebrated for its ability to transform the way cooks understand and engage with their craft, making it a must-have reference for anyone looking to improve their culinary skills.
DOUGH IS FLOUR THAT’S BEEN GIVEN shape by water. Without some form of liquid, it remains powder, a collection of individual, distinct granules of starch and protein. Add water, and the proteins in the...368 pages
(Also, see 9 recommendations for the series Michael Ruhlman Cookbooks, Food & Wine ) A 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 pagesA visually engaging, fact-packed guide that demystifies the science of cooking for all ages and skill levels - perfect for the curious cook, but not a recipe collection.
The Science of Cooking by Stuart Farrimond is an insightful book that delves into the "how and why" of the culinary world. It doesn't provide traditional recipes but instead focuses on the science behind cooking techniques and flavors. The book covers a variety of topics, from the composition of different meats to the impact of ingredients on taste and texture. Its clear writing and engaging illustrations make it accessible for cooks of all levels, providing a deeper understanding of culinary practices.
With its large, vibrant photos and practical layout, this book is both beautiful and informative. It's suitable for anyone from beginners to seasoned chefs looking to expand their knowledge. The detailed explanations encourage readers to experiment and learn, making it a valuable resource in any kitchen. Many readers find it a perfect gift for food enthusiasts or a fascinating read for themselves.
September 2017•256 pages- #5
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 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- #7
Save:An entertaining and often hilarious smorgasbord of food essays - smart, sassy, and best consumed in snack-sized bites. Perfect for curious food lovers ready to wander off the beaten culinary path.
'The Man Who Ate Everything' by Jeffrey Steingarten is a collection of food essays that showcase the author's deep passion for food and culinary adventures. Steingarten's writing style is a delightful mix of witty humor and informative insights, as he embarks on various food quests and experiments, from baking yeast-free bread to conducting ketchup taste tests. The book offers a blend of cooking tips, travel anecdotes, and humorous observations, making it an entertaining and educational read for food enthusiasts.
The world is divided into two camps: those who can live happily on bread alone and those who also need vegetables, meat, and dairy products. Isaiah and I fall into the first category. Bread is the onl...1997•528 pages - #8
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.
The 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 pages
