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The Science of Good Food: The Ultimate Reference on How Cooking Works Paperback – October 10, 2008
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From Publishers Weekly
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Top Customer Reviews
You betcha! This is a most reader-friendly food science book. Three headings describe each of the 1600 entries: what it is, what it does and how it works. 'How it works' entries are science-based: chemical, molecular, biological, etc.. Cross referencing is so omnipresent that it invites the reader to flip back and forth through the book over and over again. Tables abound, text size and shadings are used generously, photos appear on about every three pages--with the result that the book is a visual delight, front to back: more approachable than McGee, more thorough than Corriher or Wolke. It's quite complete, too. I looked for descriptions of a few arcane subjects--such as the Maillard Effect--and found them. I noted too, with pleasure, that the authors avoided dating the book with foodie political views, du jour.
It's a winner and bound to be recognized as such by the IACP and/or the James Beard Foundation. If you are looking for a reference book for an in-law, kid or grand kid who shows promise in the kitchen, this tome will prove to be a valued selection. You will like it too.
This book gives very detailed break down of food and ingredients. You will love it if you enjoy watching Alton Brown's food science show.
I always wanted to understand how the ingredients interacted with themselves in the recipes. It is such an easy and enjoyable reading that I could bet that everyone (even people that do not like cooking) would like this book.
Most Recent Customer Reviews
Great for anybody who wants to know how and why things work in the kitchen.Published 10 months ago by Sherry Smith
Excellent companion to your kitchen cookbooks. Explains different ingredients and cooking methods in a fun, easy-to-understand way.Published on July 23, 2014 by P. Worrell
My wife and I both cook ( I was an Army cook for two years, back in the day) and find this to be a useful and fascinating reference.Published on March 11, 2013 by R. McNerney
This is an expensive book. I decided to purchase it based on the reviews I read thinking it would be worth the price. Read morePublished on April 1, 2012 by buttergreen
This is a great book. As an adult I enjoy reading it and have learned a lot about food and cooking. And my kids have learned a lot too. Read morePublished on October 3, 2010 by Kimberly Jepsen