Books matching: food chemistry insights
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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 pages
