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1. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee | |
Hardcover: 896
Pages
(2004-11-16)
list price: US$40.00 -- used & new: US$21.36 (price subject to change: see help) Asin: 0684800012 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. Customer Reviews (234)
The Ultimate in Food Science
Excellent
Food Science Bible
food & cooking bible, enough said
It's not just for cooks. |
2. Food Science (Food Science Text Series) by Norman N. Potter, Joseph H. Hotchkiss | |
Hardcover: 608
Pages
(1999-07-01)
list price: US$79.95 -- used & new: US$50.26 (price subject to change: see help) Asin: 083421265X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
Food Science
Milestone reference text!
Excellent
good for very beginners |
3. The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim, Andrew Schloss, A. Philip Handel Ph.D. | |
Paperback: 576
Pages
(2008-10-10)
list price: US$39.95 -- used & new: US$17.49 (price subject to change: see help) Asin: 0778801896 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative. Customer Reviews (9)
Fun for all ages
If you like science facts this book is for you
Best reference by far.
"Ya did good, Gi"
Good information, but not sexy. |
4. Understanding Food Science and Technology (with InfoTrac ) by Peter Murano | |
Hardcover: 504
Pages
(2002-09-25)
list price: US$141.95 -- used & new: US$95.99 (price subject to change: see help) Asin: 053454486X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
Awwesome
just as described
Pointless textbook for a pointless class
Good introduction to food science |
5. Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik, Elizabeth W. Christian | |
Paperback: 500
Pages
(2003-05-31)
list price: US$59.95 -- used & new: US$33.88 (price subject to change: see help) Asin: 0306473631 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
A very good book for introduction of food science
Technical hand book for understanding food |
6. Science of Food, Fourth Edition by K. B. Sherrington, P. M. Gaman | |
Paperback: 304
Pages
(1998-03-23)
list price: US$51.95 -- used & new: US$47.63 (price subject to change: see help) Asin: 075062373X Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
7. Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter | |
Paperback: 432
Pages
(2010-08-02)
list price: US$34.99 -- used & new: US$21.05 (price subject to change: see help) Asin: 0596805888 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350 F/175 C and others at 375 F/190 C? And how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Customer Reviews (37)
for great justice
Great book, kindle formatting issues.
Wow!My current favorite cookbook
From interesting science we get delicious dishes
great book on cooking |
8. What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke | |
Paperback: 368
Pages
(2008-10-17)
list price: US$15.95 -- used & new: US$8.00 (price subject to change: see help) Asin: 0393329429 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Organized into basic categories like "Sweet Talk" (questions involving sugar), "Fire and Ice" (we learn why water boils and freezers burn, among other things), and "Tools and Technology" (the best kind of frying pan, for example), the book also provides illustrative recipes like Black Raspberry Coffee Cake (to demonstrate how metrics work in recipes) and Bob's Mahogany Game Hens (showing what brining can do). With technical illustrations, tips, and more, the book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results. --Arthur Boehm Customer Reviews (65)
Interesting book! Lots of brain candy.
Not that interesting and nothing to do with Einstien
Good
Fun and Educational!
Interesting and annoying |
9. The Science of Cooking by Peter Barham | |
Hardcover: 244
Pages
(2001-06-08)
list price: US$54.95 -- used & new: US$28.73 (price subject to change: see help) Asin: 3540674667 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description FROM THE REVIEWS: "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance . . .[Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé."-FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."-THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Industrial food technologists and process engineers will not find design equations or process flowsheets. Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter."-FOOD & DRINK NEWSLETTER "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information...The book is a pleasant read and is an invitation to become better acquainted with the science of cooking."-NATURE "You do not have to be a chemist or a physicist to cook a meal, any more than you need a qualification in engineering to drive a car; but in both cases a little technical knowledge can help when things go wrong. That is the reasoning behind this odd volume that combines an explanation of the scientific principles of cooking with a down-to-earth guide to kitchen utensils, ... some experiments to try at home, and a random collection of around 40 recipes."-THE ECONOMIST "A physicist at Bristol University, Barham combines a love of science with a passion for cooking (and food) into this small and enjoyable book...Even if you prefer not to turn your kitchen into a laboratory, you will find this book worthwhile."-SCIENCE Customer Reviews (11)
I love this book!
Good Food Book
The Science of Cooking
scientifically informative but far from complete in the cooking aspect
behind the kitchen |
10. Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology) by Malcolm Bourne | |
Hardcover: 416
Pages
(2002-03-28)
list price: US$135.00 -- used & new: US$57.95 (price subject to change: see help) Asin: 0121190625 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
11. Principles of Food Chemistry (Food Science Text Series) by John M. de Man | |
Hardcover: 520
Pages
(1999-02-01)
list price: US$109.00 -- used & new: US$49.93 (price subject to change: see help) Asin: 083421234X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors. Customer Reviews (1)
Certificate |
12. Elementary Food Science (Food Science Texts Series) 4th Edition by Ernest R. Vieira | |
Paperback: 452
Pages
(1999-02-01)
list price: US$69.95 -- used & new: US$43.18 (price subject to change: see help) Asin: 0834216574 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Good introduction to Food Science |
13. Food Regulation: Law, Science, Policy, and Practice by Neal D. Fortin | |
Hardcover: 712
Pages
(2009-02-03)
list price: US$125.00 -- used & new: US$92.96 (price subject to change: see help) Asin: 0470127090 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (1)
Helpful resource |
14. Crop Science and Food Production by Douglas D. Bishop | |
Hardcover: 390
Pages
(1983-09)
list price: US$44.48 -- used & new: US$6.00 (price subject to change: see help) Asin: 0070054312 Canada | United Kingdom | Germany | France | Japan | |
15. Food Bites: The Science of the Foods We Eat by Richard W. Hartel, AnnaKate Hartel | |
Hardcover: 190
Pages
(2008-08-28)
list price: US$22.95 -- used & new: US$3.99 (price subject to change: see help) Asin: 0387758445 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller. Customer Reviews (1)
This book bites. |
16. The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids by Joan D'Amico, Karen E. Drummond | |
Paperback: 192
Pages
(1996-01)
list price: US$12.95 -- used & new: US$7.15 (price subject to change: see help) Asin: 047111779X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries—starting in Canada and ending in Ghana—and along the way you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pick them? What makes peanut butter smooth? You'll discover the scientific answers to these and dozens of other yummy mysteries. Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas, tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many other delicious dishes. Whether you're a beginner or an experienced cook, you can become an International Science Chef, too. All experiments and recipes are kid-tested, include metric equivalents, and require only common ingredients and kitchen utensils. The Science Chef Travels Around the World also includes rules for kitchen safety and a complete nutrition guide. Customer Reviews (1)
Great Book! |
17. Introduction to Food Science (Texas Science) by Ph.D.Rick Parker | |
Hardcover: 672
Pages
(2001-10-19)
list price: US$118.95 -- used & new: US$69.71 (price subject to change: see help) Asin: 0766813142 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
18. Who Eats What? Food Chains and Food Webs (Let's-Read-and-Find-Out Science, Stage 2) by Patricia Lauber | |
Paperback: 32
Pages
(1995-01-30)
list price: US$5.99 -- used & new: US$2.48 (price subject to change: see help) Asin: 0064451305 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Outstanding Science Trade Books for Children 1996 (NSTA/CBC) Customer Reviews (8)
Great explanation -- awesome illustrations
Food chain
love it
Who Eats What? Food Chains and Food Webs
Food Chains and Food Webs |
19. Janice VanCleave's Food and Nutrition for Every Kid: Easy Activities That Make Learning Science Fun (Science for Every Kid Series) by Janice VanCleave | |
Paperback: 240
Pages
(1999-07-15)
list price: US$14.95 -- used & new: US$5.98 (price subject to change: see help) Asin: 0471176656 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (3)
Food & Nutrition for Every Kid
Great Introduction To Food and Nutrition for Kids!
Good Resource Tool |
20. Fennema's Food Chemistry, Fourth Edition (Food Science and Technology) | |
Paperback: 1160
Pages
(2007-09-11)
list price: US$76.95 -- used & new: US$62.33 (price subject to change: see help) Asin: 0849392721 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. Customer Reviews (5)
Fennema's 4th ed. Food Chemistry
Great!
Buen producto, envio excelente
Nice book
Great Reference Material |
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