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Food Science Books
Showing 1-50 of 1,161
On Food and Cooking: The Science and Lore of the Kitchen (Hardcover)
by (shelved 30 times as food-science)
avg rating 4.46 — 16,551 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 — 212,672 ratings — published 2006
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Hardcover)
by (shelved 16 times as food-science)
avg rating 4.39 — 101,857 ratings — published 2017
The Food Lab: Better Home Cooking Through Science (Hardcover)
by (shelved 16 times as food-science)
avg rating 4.31 — 27,241 ratings — published 2015
In Defense of Food: An Eater's Manifesto (Hardcover)
by (shelved 15 times as food-science)
avg rating 4.07 — 120,845 ratings — published 2008
What Einstein Told His Cook (Paperback)
by (shelved 15 times as food-science)
avg rating 3.85 — 4,314 ratings — published 2002
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 14 times as food-science)
avg rating 3.86 — 1,106 ratings — published 2003
Cooked: A Natural History of Transformation (Hardcover)
by (shelved 12 times as food-science)
avg rating 4.08 — 26,404 ratings — published 2013
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease (Hardcover)
by (shelved 10 times as food-science)
avg rating 4.41 — 52,067 ratings — published 2015
Science Of Spice (Hardcover)
by (shelved 9 times as food-science)
avg rating 4.29 — 692 ratings — published
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science (Hardcover)
by (shelved 9 times as food-science)
avg rating 3.85 — 845 ratings — published 2005
Salt Sugar Fat: How the Food Giants Hooked Us (Hardcover)
by (shelved 9 times as food-science)
avg rating 4.02 — 33,554 ratings — published 2013
Culinary Reactions: The Everyday Chemistry of Cooking (Paperback)
by (shelved 9 times as food-science)
avg rating 3.61 — 925 ratings — published 2011
Cooking for Geeks: Real Science, Great Cooks, and Good Food (Paperback)
by (shelved 9 times as food-science)
avg rating 4.05 — 3,758 ratings — published 2007
Gastrophysics: The New Science of Eating (Hardcover)
by (shelved 8 times as food-science)
avg rating 3.52 — 1,178 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 — 207,078 ratings — published 2001
The Curious Cook: More Kitchen Science and Lore (Paperback)
by (shelved 8 times as food-science)
avg rating 4.20 — 372 ratings — published 1990
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
by (shelved 8 times as food-science)
avg rating 4.09 — 7,223 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 — 5,623 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 — 3,195 ratings — published 2012
Food Science (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.04 — 114 ratings — published 1978
Gulp: Adventures on the Alimentary Canal (Paperback)
by (shelved 7 times as food-science)
avg rating 3.93 — 53,168 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 7 times as food-science)
avg rating 3.91 — 138 ratings — published 2012
Modernist Cuisine Boxset. The Art and Science of Cooking (Hardcover)
by (shelved 7 times as food-science)
avg rating 4.59 — 1,591 ratings — published 2010
How to Read a French Fry: And Other Stories of Intriguing Kitchen Science (Paperback)
by (shelved 7 times as food-science)
avg rating 3.75 — 542 ratings — published 1973
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.10 — 616 ratings — published 2020
Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.88 — 305 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 — 7,492 ratings — published 2014
Consider the Fork: A History of How We Cook and Eat (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.86 — 10,702 ratings — published 2012
The Dorito Effect: The Surprising New Truth About Food and Flavor (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.01 — 9,514 ratings — published 2015
Proof: The Science of Booze (Hardcover)
by (shelved 6 times as food-science)
avg rating 3.91 — 4,288 ratings — published 2014
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs (Hardcover)
by (shelved 6 times as food-science)
avg rating 4.07 — 24,795 ratings — published 2008
Food Rules: An Eater's Manual (Paperback)
by (shelved 6 times as food-science)
avg rating 3.99 — 49,588 ratings — published 2008
Safe Food: Bacteria, Biotechnology, and Bioterrorism (California Studies in Food and Culture)
by (shelved 6 times as food-science)
avg rating 3.87 — 279 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 — 6,067 ratings — published 2001
Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food (Paperback)
by (shelved 5 times as food-science)
avg rating 4.36 — 51,259 ratings — published 2023
Caffeine: How Caffeine Created the Modern World (Audible Audio)
by (shelved 5 times as food-science)
avg rating 3.72 — 20,748 ratings — published 2020
Flavor: The Science of Our Most Neglected Sense (Hardcover)
by (shelved 5 times as food-science)
avg rating 3.97 — 717 ratings — published 2017
The Case Against Sugar (Paperback)
by (shelved 5 times as food-science)
avg rating 3.84 — 11,366 ratings — published 2016
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 — 60,680 ratings — published 2001
Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Hardcover)
by (shelved 5 times as food-science)
avg rating 3.78 — 83 ratings — published 2007
Why We Get Fat: And What to Do About It (Hardcover)
by (shelved 5 times as food-science)
avg rating 4.03 — 22,944 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 4.26 — 118 ratings — published 2008
Food Politics: How the Food Industry Influences Nutrition and Health (California Studies in Food and Culture) (Volume 3)
by (shelved 5 times as food-science)
avg rating 3.94 — 4,741 ratings — published 2002
Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions (Hardcover)
by (shelved 4 times as food-science)
avg rating 3.80 — 4,996 ratings — published 2021
Masala Lab : The Science of Indian Cooking (Paperback)
by (shelved 4 times as food-science)
avg rating 3.82 — 3,162 ratings — published 2020
Mouthfeel: How Texture Makes Taste (Arts and Traditions of the Table: Perspectives on Culinary History)
by (shelved 4 times as food-science)
avg rating 4.02 — 49 ratings — published
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 — 31,617 ratings — published 2004
Animal, Vegetable, Miracle: A Year of Food Life (Kindle Edition)
by (shelved 4 times as food-science)
avg rating 4.05 — 114,574 ratings — published 2007
The Flavour Thesaurus (Hardcover)
by (shelved 4 times as food-science)
avg rating 4.27 — 3,266 ratings — published 2010
“With standard pot stickers, the filling is enclosed in a wheat-dough wrapper. But with these, the filling is stuffed into a chicken wing.
"Stuffed chicken wings. You can call 'em chicken-wing pot stickers too.
So you made some stuffed Satsuma Jidori chicken-wing pot stickers, eh, Yukihira?"
"You got it! First, you remove the two long bones inside the wing...
Then you stuff the filling in the cavity they leave behind and fry 'em up! That's the basics of a stuffed chicken wing."
"Mmm! I can smell their savory aroma from here. What's in the filling?"
"Well, there're the basics, like ground pork, chives and cabbage. I added some diced pork jowl too.
Oh! And shiitake mushrooms. That's the important part.
See, chicken meat has inosinic acid in it, and shiitake mushrooms have guanylic acid. Both of those are umami components.
Together, they magnify each other, giving the dish a richer flavor.”
― 食戟のソーマ 17 [Shokugeki no Souma 17]
"Stuffed chicken wings. You can call 'em chicken-wing pot stickers too.
So you made some stuffed Satsuma Jidori chicken-wing pot stickers, eh, Yukihira?"
"You got it! First, you remove the two long bones inside the wing...
Then you stuff the filling in the cavity they leave behind and fry 'em up! That's the basics of a stuffed chicken wing."
"Mmm! I can smell their savory aroma from here. What's in the filling?"
"Well, there're the basics, like ground pork, chives and cabbage. I added some diced pork jowl too.
Oh! And shiitake mushrooms. That's the important part.
See, chicken meat has inosinic acid in it, and shiitake mushrooms have guanylic acid. Both of those are umami components.
Together, they magnify each other, giving the dish a richer flavor.”
― 食戟のソーマ 17 [Shokugeki no Souma 17]
“Roxannah plucked an early-blooming flower, white with the faintest tinge of pink and a red pillar at the center, though most of the buds would not open for another month. "What do you think?"
Adin, who had been examining a thick stalk and some of the broad leaves for damage, held up his trowel. "Perfect. I don't know how you even found these plants all the way out here." He knelt and started to dig. "When we were children in Elephantine, my mother used to make sweets with the sap of the marsh mallow. It's an Egyptian delicacy. In ancient times, it was reserved for the pharaohs. Thankfully, these days the rest of us can enjoy it too."
Intrigued, Roxannah dropped down next to him. "Cook is always telling us to discover new recipes. How did your mother make it?"
He looked up from his digging. "As I mentioned earlier, my expertise lies more in the area of consumption than production."
"A talent every good cook appreciates."
He shifted his trowel to get around a stubborn root. "I do remember the ingredients since I helped to gather them. Honey, nuts, and mallow sap. Simple, eh?"
"I can experiment with that." She broke off a narrow stalk and gingerly put a dollop of the sap on her tongue. "Very sticky."
"I think that's the secret. The sap pulls everything together into a chewy treat.”
― The Queen's Cook
Adin, who had been examining a thick stalk and some of the broad leaves for damage, held up his trowel. "Perfect. I don't know how you even found these plants all the way out here." He knelt and started to dig. "When we were children in Elephantine, my mother used to make sweets with the sap of the marsh mallow. It's an Egyptian delicacy. In ancient times, it was reserved for the pharaohs. Thankfully, these days the rest of us can enjoy it too."
Intrigued, Roxannah dropped down next to him. "Cook is always telling us to discover new recipes. How did your mother make it?"
He looked up from his digging. "As I mentioned earlier, my expertise lies more in the area of consumption than production."
"A talent every good cook appreciates."
He shifted his trowel to get around a stubborn root. "I do remember the ingredients since I helped to gather them. Honey, nuts, and mallow sap. Simple, eh?"
"I can experiment with that." She broke off a narrow stalk and gingerly put a dollop of the sap on her tongue. "Very sticky."
"I think that's the secret. The sap pulls everything together into a chewy treat.”
― The Queen's Cook
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food-sciences