Book Review: The Science of Good Cooking. Browse our full offering of articles, recipes, experiments, and videos that delve into the science of food and cooking.
Feb 13, 2013. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen The Editors at America’s Test Kitchen and Guy Crosby. This book explains a lot you didn't know about cooking science. It's nice to know why butter (and other milk products) are the way they are. Even before Harold McGee’s groundbreaking 1984 classic On Food and Cooking: the Science and Lore of the Kitchen, Dr. Eduoard de Pomiane (1875–1964), the celebrated French food scientist and cookbook author set out to ease the anxiety of the home cook by demystifying the process.
You don't have to be a scientist to understand it - though it does help.

Discover the best book review blogs in your preferred genre. Wide, deep, vast. From general fiction to YA paranormal romance, our search bar connects you to a vetted catalog of active book blogs and thoughtful, quality book reviewers. By The Editors of America’s Test Kitchen and Guy Crosby Ph.D, October, 2012 . by Peter Barham Gets right to the science with little digression. This is a league of its own. http://www.CookBookMix.com This is the summary of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. … The helpful Glossary provides basic definitions of chemical terms that many cooks may not have encountered. Alton Brown's books (I'm Just Here for the Food, for example) cover similar, though less scientific, ground and make it more fun. This fully revised edition teaches every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. The science branch of Cook's Illustrated is the premier destination for home cooks who want to understand how and why recipes work. The Making of a Cook became an instant classic upon its publication in 1971. NPR coverage of The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine.

However the format of the pages and presentation of the information is a bit dull.

And I'm a cooking science junkie and so far this book has satisfied me. For this book, we set out to describe the science of cooking — and do so in a very visual way. It's one of the best books ever written by mankind—probably, I mean seriously. This book is really for the inner geek in you. Learn about food molecules and how chemical reactions can affect food texture and flavor. Launched in 2007 as Omnivoracious (“Hungry for the next good book”), the Amazon Book Review has served as the place for the Amazon Books editors to talk about our passions for fiction, nonfiction, cookbooks, kids’ books, mysteries, romance, and science fiction. This is a cookbook that gets behind the unspoken rules and concepts that great chefs know. I'm in the process of reading it. Science is the driving force. Harold McGee's On Food & Cooking CANNOT compare to this. McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture by Harold McGee 896pp, Hodder, £30. It isn’t easy to write a book review, let alone a book, about a body part that can hardly be mentioned in polite society, but Naomi Wolf (pictured) has succeeded. From the reviews: “The Science of Cooking is organized into two distinct sections, with an introduction and ancillary material. Search for book blogs by genre. Exploring the science of cooking is nothing new. The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. It's nice to know the science behind whipping egg whites to a soft (or harder) peak. When I brought this book home from the library, I was expecting a Cook’s-Illustrated-style analysis of food science through recipes, perhaps with a little more flavor and panache than those guys seem to be able to manage.On first flipping through the book, I thought I got what I was looking for.