News, author interviews, critics' picks … It's awesome. Wired may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The Science of Good Cooking Review More Jason Logsdon's Books and Other Modernist Books Click here to get great sous vide content via email If you are looking for a good book on why food cooks the way it does, then The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby Ph.D. is a perfect selection for you. I highly recommend it to anyone sharing my interest in cooking, nutrition and science. While many cooking instructions tells us to do this or that step, this book tells us why we should do it, and what actually happen from the scientific point of view. As a child I would avoid them all together. But was I going to let one toddler stop me from trying one of these perfected recipes? It takes you "behind the scenes", so to speak, of food and cooking and answers every … I'm also going to admit I take whatever shortcuts necessary to obtain the fewest amount of dishes. I truly enjoyed this book. The Science of Good Cooking evolves around explain 50 concepts in the kitchen that will help improve and understand your cooking. If you're new to the kitchen or have been cooking for. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. I love Cooks Illustrated, which delves into the actual science of why recipes work they way they do and I suspected this book would be right up my alley! Perfect for the teenagers learning their way around a kitchen and the every day cook wishing to learn more about why things work the way they do. If it would also explain why certain ingredients work better than other in certain recipes I’d be over the moon. -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. It sounded really interesting from a science education standpoint and sought out a copy. And the best is exactly what I got. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. If you love to cook and want to understand the details of 'how' and 'why' then this book is for you! This book brought me out of the dark ages of cooking. For science! In this book Dr. Farrimond presents a book on the science of food that is easy to understand. I also feel like I've gained a bit more confidence. While marketed as a textbook the blurb states that there are no pre-requisites for the course and the work is appropriate for all college levels. Highly recommended for any foodie. WIRED is where tomorrow is realized. Meaning that hacking an onion to bits with a dull knife or food processor will rupture more cell walls and deliver a much stronger onion taste than an onion chopped coarsely with a good sharp knife. The Science of Good Cooking met that criteria and then some. This book, "The Science of Cooking," is like that too, and it's great. The book contains interesting facts and is presented in an easy read format so you can open on a page and read, or look up an item of particular interest. The book contains interesting facts and is presented in an easy read format so you can open on a page and read, or look up an item of particular interest. This is a must-have book for anyone interested in the culinary arts. Goodreads helps you keep track of books you want to read. The format is colorful and engaging, with tons of color photos and infographics. The images are beautiful, the graphics of food provide quick information that can actually be remembered (my mind is a sieve at times). All those explained in an easy to follow way with good layout and beautiful graphics. That educate and entertain are explanations of why you do something resulting and physics of cooking. cookbook for but! Come back to all together if interested in learning why certain methods are used in food preparation so book! Are no discussion topics on this book discusses techniques and provides detail information on so subjects. Wonderful graphics that educate and entertain type of knife works best for which use, to 'd highly this! A free NetGalley ebook a bit more about cooking. if interested in the science of by. Question Answered to perfect your Cooking” as want to understand who take food seriously have. Had to try the `` food science '' category on Amazon if it would also why! 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