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25 books
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5 voters
Food Science Books
Showing 1-50 of 604
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 26 times as food-science)
avg rating 4.46 — 16,184 ratings — published 1984
The Omnivore's Dilemma: A Natural History of Four Meals (Hardcover)
by (shelved 17 times as food-science)
avg rating 4.19 — 209,643 ratings — published 2006
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.31 — 25,074 ratings — published 2015
What Einstein Told His Cook (Paperback)
by (shelved 14 times as food-science)
avg rating 3.85 — 4,252 ratings — published 2002
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 13 times as food-science)
avg rating 4.39 — 90,357 ratings — published 2017
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 13 times as food-science)
avg rating 4.07 — 119,088 ratings — published 2008
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 13 times as food-science)
avg rating 3.87 — 1,097 ratings — published 2003
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 11 times as food-science)
avg rating 4.08 — 25,788 ratings — published 2013
Science Of Spice (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.29 — 622 ratings — published
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.42 — 49,474 ratings — published 2015
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (Hardcover)
by (shelved 8 times as food-science)
avg rating 3.85 — 828 ratings — published 2005
Gastrophysics: The New Science of Eating (Hardcover)
by (shelved 8 times as food-science)
avg rating 3.52 — 1,116 ratings — published 2017
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 8 times as food-science)
avg rating 3.75 — 206,405 ratings — published 2001
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
by (shelved 8 times as food-science)
avg rating 3.61 — 884 ratings — published 2011
Cooking for Geeks: Real Science, Great Cooks, and Good Food (Paperback)
by (shelved 8 times as food-science)
avg rating 4.05 — 3,749 ratings — published 2007
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
by (shelved 8 times as food-science)
avg rating 4.09 — 7,073 ratings — published 2009
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.06 — 5,625 ratings — published 1997
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.44 — 3,171 ratings — published 2012
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.01 — 32,661 ratings — published 2013
Modernist Cuisine: The Art and Science of Cooking (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.60 — 1,585 ratings — published 2010
The Curious Cook: More Kitchen Science and Lore (Paperback)
by (shelved 7 times as food-science)
avg rating 4.21 — 371 ratings — published 1990
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science (Paperback)
by (shelved 7 times as food-science)
avg rating 3.74 — 535 ratings — published 1973
Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.88 — 288 ratings — published 2011
The Third Plate: Field Notes on the Future of Food (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.28 — 7,252 ratings — published 2014
Proof: The Science of Booze (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.91 — 4,219 ratings — published 2014
Gulp: Adventures on the Alimentary Canal (Paperback)
by (shelved 6 times as food-science)
avg rating 3.93 — 51,154 ratings — published 2013
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 6 times as food-science)
avg rating 3.90 — 136 ratings — published 2012
Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture)
by (shelved 6 times as food-science)
avg rating 3.89 — 272 ratings — published 2003
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Paperback)
by (shelved 6 times as food-science)
avg rating 4.38 — 6,012 ratings — published 2001
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 5 times as food-science)
avg rating 3.72 — 19,671 ratings — published 2020
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.08 — 593 ratings — published 2020
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 5 times as food-science)
avg rating 3.86 — 10,226 ratings — published 2012
Food Science (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.05 — 113 ratings — published 1978
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.07 — 23,484 ratings — published 2008
The Botany of Desire: A Plant's-Eye View of the World (Kindle Edition)
by (shelved 5 times as food-science)
avg rating 4.06 — 59,060 ratings — published 2001
Food Rules: An Eater's Manual (Paperback)
by (shelved 5 times as food-science)
avg rating 3.99 — 48,567 ratings — published 2008
Why We Get Fat: And What to Do About It (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.03 — 22,506 ratings — published 2010
The Science of Good Food: The Ultimate Reference on How Cooking Works (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.27 — 120 ratings — published 2008
Food Politics: How the Food Industry Influences Nutrition and Health (Volume 3) (California Studies in Food and Culture)
by (shelved 5 times as food-science)
avg rating 3.94 — 4,655 ratings — published 2002
Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food (Paperback)
by (shelved 4 times as food-science)
avg rating 4.39 — 41,660 ratings — published 2023
Masala Lab : The Science of Indian Cooking (Paperback)
by (shelved 4 times as food-science)
avg rating 3.81 — 2,937 ratings — published 2020
Flavor: The Science of Our Most Neglected Sense (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.97 — 693 ratings — published 2017
The Case Against Sugar (Paperback)
by (shelved 4 times as food-science)
avg rating 3.84 — 11,078 ratings — published 2016
The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-term Health (Paperback)
by (shelved 4 times as food-science)
avg rating 4.23 — 31,044 ratings — published 2004
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.05 — 112,804 ratings — published 2007
The Dorito Effect: The Surprising New Truth About Food and Flavor (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.01 — 9,146 ratings — published 2015
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.78 — 83 ratings — published 2007
I'm Just Here for the Food: Food + Heat = Cooking (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.12 — 23,999 ratings — published 2002
How Not to Diet (Kindle Edition)
by (shelved 3 times as food-science)
avg rating 4.43 — 8,434 ratings — published
The Diet Myth: The Real Science Behind What We Eat (Kindle Edition)
by (shelved 3 times as food-science)
avg rating 4.23 — 4,671 ratings — published 2015
“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut.
But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed.
If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates.
This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor."
"That's why the sashimi becomes watery and tasteless.”
― Japanese Cuisine
But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed.
If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates.
This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor."
"That's why the sashimi becomes watery and tasteless.”
― Japanese Cuisine
“That eating should be foremost about bodily health is a relatively new and, I think, destructive idea-destructive not just the pleasure of eating, which would be bad enough, but paradoxically of our health as well. Indeed, no people on earth worry more about the health consequences of their food choices than we Americans-and no people suffer from as many diet-related problems. We are becoming a nation of orthorexics: people with an unhealthy obsession with healthy eating.”
― In Defense of Food: An Eater's Manifesto
― In Defense of Food: An Eater's Manifesto
The following shelves are listed as duplicates of this shelf:
food-sciences
