Books matching: kitchen 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 pages- #2
Save:An imaginative, accessible, and inspiring science-meets-sci-fi adventure that asks: could yesterday’s impossibilities be tomorrow’s realities? Great fun for curious readers, even if the science stays on the lighter side.
'Physics of the Impossible' by Michio Kaku explores common themes in science fiction and assesses their viability in the real world through a popular writing style. The book delves into the physics behind wondrous and fantastic technology seen in science fiction stories, such as time travel, energy weapons, invisibility, extraterrestrials, and more. Kaku categorizes these impossibilities into Class I, II, and III based on their likelihood of becoming reality in the future, providing detailed explanations and examples to make complex concepts understandable to a general audience.
Kaku's writing style is engaging and approachable, making difficult concepts in physics accessible even to readers with minimal background in the subject. The book is structured in a way that explores various scientific topics through the lens of science fiction, discussing the real science behind seemingly impossible technologies and inventions. Kaku's passion for the subject shines through as he takes readers on a journey to explore different kinds of impossibilities, from force fields to time travel, and presents them with a sense of wonder and curiosity.
So vital are force fields in Star Trek that the tide of the battle can be measured by how the force field is holding up. Whenever power is drained from the force fields, the Enterprise suffers more an...March 2008•351 pages - #3
Save:A must-have culinary companion for imaginative cooks - it’s not a cookbook but a flavor matchmaking bible. Great for sparking creativity, less so for beginners or by-the-book chefs.
The Flavor Bible is a comprehensive guide to culinary creativity, focusing on flavor pairings and ingredient combinations to inspire experimentation in the kitchen. The book provides a wealth of knowledge on how to combine different foods and seasonings, offering suggestions and rankings on what works best together. It is not a recipe book but rather a collection of food combinations that complement each other, with discussions on the basic flavor characteristics of each ingredient. The writing style is informative, organized alphabetically for easy reference, and includes tips on how to best combine dishes and seasonings based on a main ingredient.
Magical dishes, magical words: A great cook is, when all is said and done, a great poet. . . . For was it not a visit from the Muses that inspired the person who first had the idea of marrying rice an...September 2008•386 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- #5
Save:A captivating, mind-bending journey into the world of fungi that blends science and wonder - perfect for curious readers, but might be too philosophical for those seeking just the facts.
"Entangled Life: How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures" by Merlin Sheldrake is a fascinating exploration of the world of fungi, delving into the science, lore, investigations, and potential uses of these often overlooked organisms. The book introduces readers to the interconnectedness of fungi with the natural world, showcasing examples of truffles, psilocybin, and mind-altering mushrooms. Sheldrake's writing style is engaging and informative, presenting a mix of scholarly research and entertaining anecdotes to keep readers intrigued. Through the book, readers are taken on a journey to uncover the mysteries of fungi, their symbiotic relationships with plants, and their potential to shape our future, particularly in addressing the climate crisis.
Sheldrake's "Entangled Life" offers readers a deep dive into the complex and essential role that fungi play in our ecosystems, challenging readers to rethink their perceptions of these organisms. The book covers a wide range of topics, from the symbiosis of plants and fungi to the mind-altering effects of certain mushroom species, providing a comprehensive overview of the fascinating world of fungi. With a blend of scientific detail and accessible language, Sheldrake captivates readers with strange facts and intriguing insights, leaving them with a newfound appreciation for the often underestimated realm of fungi.
IMAGINE THAT YOU could pass through two doors at once. It’s inconceivable, yet fungi do it all the time. When faced with a forked path, fungal hyphae don’t have to choose one or the other. They can br...May 2020•366 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 A beautiful, reliable bread-baking book perfect for detail-oriented bakers - just brace for some flour waste and a hands-on (literally!) approach. Great for learning and nailing classic artisan breads at home.
'Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza' by Ken Forkish is a comprehensive guide to baking artisan bread and pizza at home. The book provides a range of recipes starting from basic to more advanced techniques like pre-fermented and levain doughs. Forkish's writing style is clear and instructional, guiding readers through the bread-making process with precision and detail. The book also delves into the background of bread baking, offering a mix of technical information and personal anecdotes that make the reading enjoyable and informative.
September 2012•272 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
