Books matching: culinary science
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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 An absolute must-have for anyone who wants to master the 'why' of great cooking. It's less about memorizing recipes and more about unlocking your inner chef.
'Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking' by Samin Nosrat is a culinary guide that explores the fundamental elements of cooking - salt, fat, acid, and heat. Through a combination of informative text and quirky illustrations, the book teaches readers how to master these elements to elevate their cooking skills. Readers have praised the book for its unique perspective on food and menus, with some describing it as a comprehensive guide that opens up a whole new way of looking at cooking. The author's writing style is welcoming and humorous, making the culinary journey enjoyable and educational.
A friend who’s been a hand surgeon for nearly forty years told me that avocados and bagels are the two most common causes of hand injuries. So please, please, please put the avocado down on the board...April 2017•475 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- #4
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 flavorful journey through American culinary history - part food science, part people’s history, and pure fun. Perfect for anyone who loves learning how everyday tastes became national favorites.
"Eight Flavors: The Untold Story of American Cuisine" by Sarah Lohman explores the history and impact of eight essential flavors on American cuisine. Lohman delves into the origins of flavors like black pepper, vanilla, chili powder, curry powder, soy sauce, garlic, MSG, and sriracha, tracing their journey into American kitchens and highlighting the cultural influences behind them. Through meticulous research and engaging storytelling, the author uncovers the stories of the people who introduced these flavors to the American palate, providing insights into how these ingredients shaped the unique identity of American food.
Lohman's narrative not only focuses on the flavors themselves but also delves into the human stories, historical contexts, and scientific aspects behind each ingredient. By blending personal experiences with historical knowledge, the author takes readers on a flavorful journey from Colonial times to the modern era, showcasing the evolution of American tastes and the diverse cultural influences that have contributed to the rich tapestry of American cuisine.
AMERICANS HAVE COOKED with black pepper for hundreds of years, and it will be a part of our pantries for hundreds of years to come. It’s integral to American cuisine: the United States is the largest...December 2016•298 pagesA fascinating, readable dive into how our food lost its flavor (and nutrition) - and why everything seems to taste like Doritos now. You'll never look at your grocery cart the same way again!
'The Dorito Effect' delves into the surprising truth about food and flavor in the modern world. It explores how the food industry manipulates flavors to make food more addictive, contributing to the obesity epidemic. The author uncovers the impact of mass production on the taste and nutritional value of our food, revealing the connection between flavor technology and the decrease in natural flavors in our food supply. Through a blend of history, science, and personal anecdotes, the book sheds light on the evolution of food production and its consequences on our health and environment.
IN THE early autumn of 1961, a thirty-seven-year-old housewife and mother named Jean Nidetch was pushing a shopping cart through a Long Island supermarket when she bumped into a woman she knew. “You l...May 2015•272 pagesA richly detailed, thought-provoking ode to the magic of cooking - part science lesson, part memoir. Recommended for lovers of food stories and culinary history, but may be a bit dense for those craving quick kitchen tips.
'Cooked: A Natural History of Transformation' by Michael Pollan delves into the exploration of different cooking techniques using the elements of fire, water, air, and earth. Through anecdotes, history, and personal experiences, Pollan showcases the joy and transformation that comes with cooking. Readers are taken on a journey through the history of food and cooking, learning about the cultural, social, and scientific aspects of preparing food using various methods. Pollan's writing style combines personal reflections with informative content, making the book an engaging and insightful read for those interested in the art of cooking and its impact on human culture.
2013•480 pages- #8
Save:BakeWise is a goldmine for baking geeks and perfectionists, but its technical depth and complex recipes make it better suited as a baking reference for advanced home cooks than a quick recipe resource for beginners.
'BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes' by Shirley O. Corriher is a comprehensive guide for bakers that delves into the science behind successful baking. The book is divided into five chapters focusing on cakes, puff pastry, pie, cookies, and breads. Corriher's writing style is conversational and personal, adding a nice touch to the explanations of the science and techniques behind each recipe. The book not only provides recipes but also analyzes potential failings, explains the rationale behind certain ingredients, and discusses the impact of different cooking methods.
2003•544 pages 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 2015The 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
