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25 books
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5 voters
Food Science Books
Showing 1-50 of 844
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 26 times as food-science)
avg rating 4.46 — 16,250 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 — 210,208 ratings — published 2006
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.31 — 25,489 ratings — published 2015
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 14 times as food-science)
avg rating 4.07 — 119,410 ratings — published 2008
What Einstein Told His Cook (Paperback)
by (shelved 14 times as food-science)
avg rating 3.85 — 4,271 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 — 92,823 ratings — published 2017
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 — 1,099 ratings — published 2003
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 11 times as food-science)
avg rating 4.08 — 25,923 ratings — published 2013
Science Of Spice (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.29 — 636 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 — 50,024 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 — 830 ratings — published 2005
Fast Food Nation: The Dark Side of the All-American Meal (Paperback)
by (shelved 8 times as food-science)
avg rating 3.75 — 206,496 ratings — published 2001
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
by (shelved 8 times as food-science)
avg rating 3.61 — 899 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 — 7,111 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 — 5,624 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 — 3,172 ratings — published 2012
Gastrophysics: The New Science of Eating (Hardcover)
by (shelved 7 times as food-science)
avg rating 3.52 — 1,122 ratings — published 2017
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.01 — 32,801 ratings — published 2013
Modernist Cuisine. The Art and Science of Cooking (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.60 — 1,588 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 — 534 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 — 292 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 — 7,295 ratings — published 2014
Proof: The Science of Booze (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.91 — 4,233 ratings — published 2014
Gulp: Adventures on the Alimentary Canal (Paperback)
by (shelved 6 times as food-science)
avg rating 3.93 — 51,541 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 3.88 — 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 — 6,023 ratings — published 2001
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 5 times as food-science)
avg rating 3.72 — 19,961 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 4.09 — 595 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 — 10,303 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 — 23,712 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 — 59,341 ratings — published 2001
Food Rules: An Eater's Manual (Paperback)
by (shelved 5 times as food-science)
avg rating 3.99 — 48,735 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 — 22,579 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 — 4,678 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 4.38 — 43,762 ratings — published 2023
Masala Lab : The Science of Indian Cooking (Paperback)
by (shelved 4 times as food-science)
avg rating 3.81 — 2,985 ratings — published 2020
Flavor: The Science of Our Most Neglected Sense (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.97 — 703 ratings — published 2017
The Case Against Sugar (Paperback)
by (shelved 4 times as food-science)
avg rating 3.84 — 11,139 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 — 31,130 ratings — published 2004
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.05 — 113,066 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 — 9,221 ratings — published 2015
Fennema's Food Chemistry (Food Science and Technology)
by (shelved 4 times as food-science)
avg rating 4.28 — 72 ratings — published 1985
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 — 24,048 ratings — published 2002
How Not to Diet (Kindle Edition)
by (shelved 3 times as food-science)
avg rating 4.42 — 8,538 ratings — published
“I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether.
The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.”
― Crying in H Mart
The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.”
― Crying in H Mart
“Well then, first would be the abalone and sea urchin- the bounty of the sea!
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?"
"From the tomatoes."
"Tomatoes? But I don't see any..."
"They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi."
"WHAT THE HECK?!"
"She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?"
Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree!
"And last but not least we have this one. It's sea bream with some sort of pink jelly...
... resting on top of a Chinese spoon."
That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth...
... it mixed together with the sea bream sushi until it tasted like-
"Sea bream chazuke!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?"
"From the tomatoes."
"Tomatoes? But I don't see any..."
"They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi."
"WHAT THE HECK?!"
"She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?"
Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree!
"And last but not least we have this one. It's sea bream with some sort of pink jelly...
... resting on top of a Chinese spoon."
That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth...
... it mixed together with the sea bream sushi until it tasted like-
"Sea bream chazuke!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]
The following shelves are listed as duplicates of this shelf:
food-sciences
