Cooking with Science

A collection of books related to cooking, but with science! These can be more traditional cookbooks or books that discuss the science of food prep. I'd like to keep it a bit lighter and less textbook-heavy, but I'm open to anything that fits this general categorization. This initial list is not in a particular order -- I just found most of these suggested online in one way or another and added them. I'm hoping the voting will send the best and most worthwhile titles to the top to help me prioritize my reading. That being said, I do intend to read my original top 2 or 3 first, though.

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1	On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee 4.46 avg rating — 16,148 ratings score: 298, and 3 people voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
2	The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt 4.31 avg rating — 24,826 ratings score: 198, and 2 people voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
3	What Einstein Told His Cook by Robert L. Wolke 3.85 avg rating — 4,240 ratings score: 196, and 2 people voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
4	CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher 4.06 avg rating — 5,624 ratings score: 188, and 2 people voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
5	Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Education by IBM Corporation 3.48 avg rating — 46 ratings score: 149, and 2 people voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
6	Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat 4.40 avg rating — 89,049 ratings score: 100, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
6	Masala Lab : The Science of Indian Cooking by Krish Ashok 3.80 avg rating — 2,913 ratings score: 100, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
8	I'm Just Here for the Food: Food + Heat = Cooking by Alton Brown 4.12 avg rating — 23,934 ratings score: 98, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
9	The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated 4.44 avg rating — 3,163 ratings score: 97, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
9	I'm Just Here for More Food: Food x Mixing + Heat = Baking by Alton Brown 4.25 avg rating — 5,013 ratings score: 97, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
11	BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher 4.30 avg rating — 2,003 ratings score: 96, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
12	What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science by Robert L. Wolke 3.85 avg rating — 826 ratings score: 95, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
12	Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] by Aaron Franklin 4.52 avg rating — 2,994 ratings score: 95, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
14	Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter (Goodreads Author) 4.05 avg rating — 3,745 ratings score: 94, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
14	Alton Brown's Gear for Your Kitchen by Alton Brown 4.16 avg rating — 2,517 ratings score: 94, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
16	Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen really liked it 4.00 avg rating — 34,233 ratings score: 93, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
16	VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark Bittman (Goodreads Author) 3.71 avg rating — 2,937 ratings score: 93, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
18	The Inquisitive Cook: Discover the Unexpected Science of the Kitchen by Anne Gardiner 3.92 avg rating — 52 ratings score: 92, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
19	How to Read a French Fry: And Other Stories of Intriguing Kitchen Science by Russ Parsons 3.73 avg rating — 532 ratings score: 91, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
20	Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser 3.75 avg rating — 206,348 ratings score: 90, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
21	Baking Science and Technology (2 Volume Set) by Ernst J. Pyler it was amazing 5.00 avg rating — 3 ratings score: 88, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
22	Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat by Anastacia Marx de Salcedo (Goodreads Author) 3.48 avg rating — 401 ratings score: 87, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
23	Neurogastronomy: How the Brain Creates Flavor and Why It Matters by Gordon M. Shepherd 3.88 avg rating — 284 ratings score: 86, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
24	First Bite: How We Learn to Eat by Bee Wilson (Goodreads Author) 3.89 avg rating — 3,475 ratings score: 85, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
25	The Dorito Effect: The Surprising New Truth About Food and Flavor by Mark Schatzker (Goodreads Author) 4.01 avg rating — 9,077 ratings score: 84, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
26	Molecular Gastronomy: Exploring the Science of Flavor by Hervé This (Goodreads Author) 3.87 avg rating — 1,096 ratings score: 83, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
27	Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss 4.01 avg rating — 32,584 ratings score: 82, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
28	Why You Eat What You Eat: The Science Behind Our Relationship with Food by Rachel Herz 3.69 avg rating — 1,064 ratings score: 81, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
29	The Haven's Kitchen Cooking School: Recipes and Inspiration to Build a Lifetime of Confidence in the Kitchen by Alison Cayne 4.30 avg rating — 142 ratings score: 80, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
30	Basics to Brilliance by Donna Hay 4.27 avg rating — 125 ratings score: 78, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
31	Twelve Recipes by Cal Peternell 4.14 avg rating — 599 ratings score: 77, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
32	How to Cook Everything: Simple Recipes for Great Food by Mark Bittman (Goodreads Author) really liked it 4.00 avg rating — 101,387 ratings score: 76, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
33	How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman (Goodreads Author) 4.08 avg rating — 14,618 ratings score: 75, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
34	How to Cook Everything: The Basics: Simple Recipes Anyone Can Cook by Mark Bittman (Goodreads Author) 4.30 avg rating — 1,700 ratings score: 74, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
35	How To Cook Everything Fast: A Better Way to Cook Great Food (How to Cook Everything Series, 6) by Mark Bittman (Goodreads Author) 4.04 avg rating — 1,028 ratings score: 73, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
36	Cooked: A Natural History of Transformation by Michael Pollan (Goodreads Author) 4.08 avg rating — 25,711 ratings score: 72, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
37	The Improvisational Cook by Sally Schneider 4.07 avg rating — 293 ratings score: 71, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
38	Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto by Michael Ruhlman 4.18 avg rating — 2,490 ratings score: 70, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
39	Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold 4.59 avg rating — 1,585 ratings score: 69, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
40	Modernist Cuisine at Home by Nathan Myhrvold 4.49 avg rating — 1,557 ratings score: 68, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
41	Cook's Science: How to Unlock Flavor in 50 of our Favorite Ingredients by Cook's Illustrated (Editor) 4.47 avg rating — 140 ratings score: 67, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
42	The Curious Cook: More Kitchen Science and Lore by Harold McGee 4.21 avg rating — 372 ratings score: 66, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
43	The Science of Cooking by Peter Barham 3.96 avg rating — 174 ratings score: 65, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
44	Kitchen Mysteries: Revealing the Science of Cooking by Hervé This (Goodreads Author) 3.76 avg rating — 232 ratings score: 64, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
45	Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee 4.08 avg rating — 741 ratings score: 63, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
46	Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking by Guy Crosby 3.87 avg rating — 15 ratings score: 62, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
47	How Baking Works: Exploring the Fundamentals of Baking Science by Paula I. Figoni 4.27 avg rating — 424 ratings score: 61, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
48	Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious by Jessica Gavin 4.18 avg rating — 17 ratings score: 60, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
49	The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim 4.27 avg rating — 120 ratings score: 59, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
50	Science Of Spice by Stuart Farrimond 4.29 avg rating — 609 ratings score: 58, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
51	Sugar Changed the World: A Story of Magic, Spice, Slavery, Freedom, and Science by Marc Aronson (Goodreads Author) 3.67 avg rating — 1,473 ratings score: 57, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
52	The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking by Stuart Farrimond 4.29 avg rating — 609 ratings score: 56, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
53	The How Not to Die Cookbook by Michael Greger (Goodreads Author) 4.12 avg rating — 4,932 ratings score: 55, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
54	Forks Over Knives The Cookbook, How Not To Die, Cookbook and Plant Based Cookbook For Beginners 4 Books Collection Set by Del Sroufe 3.20 avg rating — 5 ratings score: 54, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
55	Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold 4.50 avg rating — 1,349 ratings score: 53, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
56	Alinea by Grant Achatz 4.34 avg rating — 1,359 ratings score: 52, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
57	A Day at elBulli by Ferran Adrià 4.22 avg rating — 715 ratings score: 51, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
58	Arzak Secrets by Juan Mari Arzak 3.83 avg rating — 29 ratings score: 50, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
59	The Spice Routes : More Recipes from the World Food Cafe by Chris Caldicott 4.09 avg rating — 23 ratings score: 48, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
60	Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World by Sue Shephard 3.72 avg rating — 204 ratings score: 47, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
61	The Physiology of Taste: Or, Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin 4.03 avg rating — 1,685 ratings score: 46, and 1 person voted	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars