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105 books
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8 voters
Food Science Books
Showing 1-50 of 1,080
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 26 times as food-science)
avg rating 4.46 — 16,302 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 — 210,753 ratings — published 2006
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.32 — 25,858 ratings — published 2015
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 14 times as food-science)
avg rating 4.07 — 119,710 ratings — published 2008
What Einstein Told His Cook (Paperback)
by (shelved 14 times as food-science)
avg rating 3.85 — 4,284 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 — 94,994 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 — 1,102 ratings — published 2003
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 11 times as food-science)
avg rating 4.08 — 26,018 ratings — published 2013
Science Of Spice (Hardcover)
by (shelved 8 times as food-science)
avg rating 4.29 — 648 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 4.41 — 50,595 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 — 835 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 — 206,597 ratings — published 2001
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
by (shelved 8 times as food-science)
avg rating 3.61 — 910 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 — 3,751 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 — 7,141 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 — 3,178 ratings — published 2012
Gastrophysics: The New Science of Eating (Hardcover)
by (shelved 7 times as food-science)
avg rating 3.52 — 1,138 ratings — published 2017
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.02 — 32,995 ratings — published 2013
Modernist Cuisine. The Art and Science of Cooking (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.60 — 1,589 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 3.87 — 296 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 — 7,338 ratings — published 2014
Food Science (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.05 — 113 ratings — published 1978
Proof: The Science of Booze (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.91 — 4,245 ratings — published 2014
Gulp: Adventures on the Alimentary Canal (Paperback)
by (shelved 6 times as food-science)
avg rating 3.93 — 51,938 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 3.91 — 138 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 — 274 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 — 6,042 ratings — published 2001
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 5 times as food-science)
avg rating 3.72 — 20,183 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 — 602 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 — 10,396 ratings — published 2012
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 — 23,892 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 — 59,633 ratings — published 2001
Food Rules: An Eater's Manual (Paperback)
by (shelved 5 times as food-science)
avg rating 3.99 — 48,922 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 — 22,654 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 — 4,696 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 — 45,736 ratings — published 2023
Masala Lab : The Science of Indian Cooking (Paperback)
by (shelved 4 times as food-science)
avg rating 3.81 — 3,024 ratings — published 2020
Flavor: The Science of Our Most Neglected Sense (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.97 — 713 ratings — published 2017
The Case Against Sugar (Paperback)
by (shelved 4 times as food-science)
avg rating 3.84 — 11,184 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 — 31,241 ratings — published 2004
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.05 — 113,367 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 — 9,306 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 — 24,100 ratings — published 2002
How Not to Diet (Kindle Edition)
by (shelved 3 times as food-science)
avg rating 4.42 — 8,618 ratings — published
“Good cooks make the most of what they have, great cooks of what they don't.”
―
―
“They pop in the mouth, just like salmon roe! But inside...
... is the savory saltiness of seaweed!"
"Those pearls are seaweed?!"
But how?!"
"Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!"
"Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!"
"What the heck?!"
"That's food science!"
"Yukihira pulled a page from Alice Nakiri's own book!"
"I've experimented with this stuff before, y'know. When I was a little kid, anyway."
"Wha-?! But that's-"
"Convenience store Dagashi Candy?!"
"Dagashi?! What's that?"
Both chemicals are on the ingredients list!
"It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff."
"Dad, look! I made miso pearls!"
"Aha ha ha! That's great! Now don't let any of the customers see that."
"You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity...
... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!"
"That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!"
"The transfer student used a food-science trick?"
"And it was one he got off of a package of children's dagashi candy?!"
"Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..."
Mmmm! It's dried tunatsukudani!
This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”
― 食戟のソーマ 9 [Shokugeki no Souma 9]
... is the savory saltiness of seaweed!"
"Those pearls are seaweed?!"
But how?!"
"Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!"
"Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!"
"What the heck?!"
"That's food science!"
"Yukihira pulled a page from Alice Nakiri's own book!"
"I've experimented with this stuff before, y'know. When I was a little kid, anyway."
"Wha-?! But that's-"
"Convenience store Dagashi Candy?!"
"Dagashi?! What's that?"
Both chemicals are on the ingredients list!
"It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff."
"Dad, look! I made miso pearls!"
"Aha ha ha! That's great! Now don't let any of the customers see that."
"You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity...
... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!"
"That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!"
"The transfer student used a food-science trick?"
"And it was one he got off of a package of children's dagashi candy?!"
"Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..."
Mmmm! It's dried tunatsukudani!
This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!”
― 食戟のソーマ 9 [Shokugeki no Souma 9]
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food-sciences
