Science and Cooking
Physics Meets Food, From Homemade to Haute Cuisine

I won this book as part of a goodreads giveaway, all thoughts and opinions are my own. I'm a food scientist so this book really fell into the right hands. The authors do a really great job of explaining the basics of food science and how it relates to cooking. They have many famous chefs from around......more

"Science and Cooking" explores the science behind the way we cook and bake. The authors did a good job of explaining the science by using analogies that made clear the principles being explained. There were some simple examples that you could reasonably try at home, like the different temperatures a......more

Read it in a day, after hearing about it in Cara Santa Maria's "Talk Nerdy". Good information here avoid how cooking actually works. The science is told at a very accessible level. There are a lot of recipes here, ranging from a simple bread to a recipe for cigar ice cream that takes 4 pages. Some of......more

I got to page 47 and quit in disgust, so perhaps there is a lot of value in the rest of the book. When I picked it up at the library, I saw some diagrams of how meat heats, for example, that may be very interesting. My review would be one star but for that glimpse at the diagrams in the later part o......more

The science is basically high school chemistry and physics, while the cooking tends towards high-end techniques that are hard to reproduce at home, for example, liquid nitrogen and rotary evaporators. If you have a sous vide cooker, you'll use that more than once. But it is interesting to see what i......more