Books matching: food science
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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 pagesAn 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 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 pages- #4
Save:This is a fun, eye-opening trip through the hidden military influence in your pantry, but it’s best enjoyed with a grain of salt - especially if you care about technical nitpicking or crave lots of hard evidence.
'Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat' by Anastacia Marx de Salcedo delves into the influence of the military on the food industry and our eating habits. Through a combination of historical insights and scientific explanations, the author uncovers how military innovations have impacted the food we consume daily, from processed foods to supermarket packaging. navigates through the complex relationship between the military's need for portable, long-lasting food and its effects on the broader food supply system, offering readers a thought-provoking exploration of the topic.
I’VE ALWAYS BEEN A PASSIONATE HOME COOK, one who read recipe books in bed like novels, preferred browsing at an ethnic grocer’s or a farmers’ market to shoe shopping, and reliably created magical dinn...August 2015•304 pages 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- #6
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 2015Alton 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 pagesA fun, eye-opening science romp that breaks down complicated food and chemical questions with clarity and wit - but the goofy tone isn’t for everyone.
Ingredients: The Strange Chemistry of What We Put in Us and on Us by George Zaidan is a book that delves into a wide array of topics related to biological processes, methodology of science, statistical analysis of substances, and the effects of various products on our bodies. The book presents detailed facts and studies on topics such as photosynthesis, insects using plants, smoking and vaping details, and the significance of rigorous methodology in scientific studies. Despite some stylistic flaws and tangents, the book aims to educate readers on the complexities of processed and natural foods, debunking myths and providing insights into how we regulate what we consume.
The road to hell is a bunch of industrial, unnatural chemicals made in unholy imitation of food, embalmed in a bright box, and marketed to within an inch of its life. Simply put: processed food is poi...April 2020•312 pages- #10
Save:A 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
