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Science & Nature Booklists

BROWSE

The Chemistry of Cooking

Find these books and more online at http://catalog.coolcat.org

Cooked: A Natural History of Transformation
by Michael Pollan Details
In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink.
Cooking for Geeks: Real Science, Great Hacks, and Good Food
by Jeff Potter Details
More than just a cookbook, "Cooking for Geeks" applies your curiosity to discovery, inspiration, and invention in the kitchen. Author and cooking geek Jeff Potter provides answers to an array of kitchen queries and offers a unique take on recipes.
How Baking Works: Exploring the Fundamentals of Baking Science
by Paula Figoni Details
The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.
Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
by Alex Lewin Details
Preserve your favorite foods through every season with the process of fermentation. Control your own ingredients, techniques, and additives and learn everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste
Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor
by Francois Chartier Details
Chartier has dedicated over twenty years of passionate research to the molecular relationships between wines and foods. This is the first book to present his findings, and approaches the subject of food-and-wine pairing from a molecular level. By looking at the flavor compounds inherent in some of our favorite foods and wines, Chartier has identified the keys to successfully pairing the ideal foods and wines together.
The Hungry Scientist Handbook: Electric Birthday Cakes, Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies
by Patrick Buckley Details
The Hungry Scientist Handbook brings DIY technology into the kitchen and onto the plate. Featuring twenty projects ranging from edible origami to glowing lollipops, cryogenic martinis to Tupperware boom boxes, the book draws from the expertise of programmers, professors, and garden-variety geeks and offers something to delight DIYers of all skill levels.
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking
by Cesar Vega Details
Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.
The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by  America's Test Kitchen Details
The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. The book is organized into 50 concepts with recipes reinforcing each concept.
The Science of Good Food: The Ultimate Reference on How Cooking Works
by David Joachim Details
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.
Updated 05/05/2014
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