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Tags: food science

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  On Food and Cooking

  The Science and Lore of the Kitchen

  by Harold McGee

  Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary,... (more)
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  Nourishing Traditions

  The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats

  by Sally Fallon, Mary G. Enig, Marion Dearth

  A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.
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  Cookwise: The Secrets of Cooking Revealed

  by Shirley O. Corriher

  Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking. In the long-awaited CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of... (more)
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  Fit for Life II Living Health

  by Harvey Diamond, Marilyn Diamon

  The Diamonds expand Fit for Life and offer a complete health program that includes all areas of life, including sleep, stress reduction and relationships.
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  Good Eats: Book 2

  Good Eats 2

  The Middle Years

  by Alton Brown

  Good Eats: The Middle Ages picks up where Good Eats: The Early Years left off, showcasing everything you ever wanted to know about Alton Brown's award-winning television show, Good Eats, with behind-the-scenes footage, recipes, cooking tips, show trivia and much more. Nobody conveys the science of food and the chemistry of cooking better than Alton Brown. His particular genius is teaching viewers the chemistry of... (more)
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  It Starts with Food: Discover the Whole30 and Change Your Life in Unexpected Ways (No)

  by Melissa Hartwig, Dallas Hartwig

  Food can change your life in unexpected ways. It Starts With Food will show you how. It Starts With Food outlines a clear, balanced, sustainable plan to change the way you eat forever--and transform your life in unexpected ways. Your success story begins with "The Whole30," Dallas and Melissa Hartwig's powerful 30-day nutritional reset. Since 2009, their underground Whole30 program has quietly led tens... (more)
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  The Omnivore's Dilemma

  A Natural History of Four Meals

  by Michael Pollan

  The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century "What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers,... (more)
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  Full Moon Feast

  Food and the Hunger for Connection

  by Jessica Prentice

  In Full Moon Feast , accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon When Salmon Return to Earth in autumn. Each chapter includes recipes... (more)
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  The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

  by Howard Hillman

  In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.
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  Twinkie, Deconstructed

  My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats

  by Steve Ettlinger

  A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. So when his young daughter asked, "Daddy, what’s polysorbate 60?" he was at a loss—and determined to find... (more)
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  In Defense of Food

  An Eater's Manifesto

  by Michael Pollan

  What to eat, what not to eat and how to think about health: a manifesto for our times. "Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defense of Food, the well-considered answers he provides to the questions posed in the bestselling The Omnivore's Dilemma. Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed... (more)
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  Food Bites: The Science of the Foods We Eat

  by Richard W. Hartel

  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... (more)
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  Hungry Ghosts

  Mao's Secret Famine

  by Jasper Becker

  In the late 1950s and early 1960s, the Chinese people suffered what may have been the worst famine in history. Over thirty million perished in a grain shortage brought on not by flood, drought, or infestation, but by the insanely irresponsible dictates of Chairman Mao Ze-dong's "Great Leap Forward," an attempt at utopian engineering gone horribly wrong. Journalist Jasper Becker conducted hundreds of interviews... (more)
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  An Analysis of Brewing Techniques

  by George J. Fix

  By furnishing brewers with research and data on the ancient art and science of brewing, the authors help increase their chances of attaining desired flavors in every batch of beer brewed. Illustrations and photos throughout.
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  Brewing Lager Beer: The Most Comprehensive Book for Home - And Microbrewers

  by Gregory J. Noonan

  This book is for serious brewers. Only intermediate, expert and professional small-scale brewers can appreciate the wealth of information presented in this advanced discussion of the principles of sound brewing.Have you ever questioned why certain brewing procedures - or temperatures or ingredients - produce good-tasting, satisfying beer? Every dedicated brewer has. Now, here are the answers. In... (more)
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  What Einstein Told His Cook 2

  The Sequel: Further Adventures in Kitchen Science

  by Robert L. Wolke, Marlene Parrish

  The scientist in the kitchen tells us more about what makes our foods tick. This sequel to the best-selling What Einstein Told His Cook continues Bob Wolke's investigations into the science behind our foods—from the farm or factory to the market, and through the kitchen to the table. In response to ongoing questions from the readers of his nationally syndicated Washington Post column, "Food 101," Wolke... (more)
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  What Einstein Told His Cook

  Kitchen Science Explained

  by Robert L. Wolke, Marlene Parrish

  Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong... (more)
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  The French Laundry Cookbook

  by Thomas Keller

  Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times —is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how... (more)
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  Mindless Eating

  Why We Eat More Than We Think

  by Brian Wansink

  In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you’re eating, what you’re eating–or why you’re even eating at all. • Does food with a brand name really taste better? • Do you hate brussels sprouts because your mother did? • Does the size of your plate determine how hungry you feel? • How much would you eat if your soup bowl secretly... (more)
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  Real Food

  What to Eat And Why

  by Nina Planck

  Hailed as the “patron saint of farmers’ markets” by the Guardian and called one of the “great food activists” by Vanity Fair ’s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, Real Food is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.  ... (more)