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The Science of Food
Language: en
Pages: 178
Authors: Marty Jopson
Categories: Technology & Engineering
Type: BOOK - Published: 2017-09-07 - Publisher: Michael O'Mara Books

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In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kit
The Curious Cook
Language: en
Pages: 339
Authors: Harold McGee
Categories: Cooking
Type: BOOK - Published: 1990 - Publisher:

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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause
Cooking for Geeks
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Pages: 433
Authors: Jeff Potter
Categories: Cooking
Type: BOOK - Published: 2010-07-20 - Publisher: "O'Reilly Media, Inc."

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Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and t
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Language: en
Pages: 376
Authors: Michael Brenner
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Type: BOOK - Published: 2020-10-20 - Publisher: W. W. Norton & Company

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Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation
Taste
Language: en
Pages: 354
Authors: Barb Stuckey
Categories: Cooking
Type: BOOK - Published: 2013-03-26 - Publisher: Simon and Schuster

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Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing sto