5 Science Books Every Cook Should Read

?? These books offer deep dives into how and why time, temperature, and ingredients interact to produce flavor and texture, making you a better, more adaptable cook.

???? People often ask me for my favorite cookbooks, and they're surprised when I recommend a slew of science books instead of the usual coffee table fare.

Why science?

?? Truly great cooks work smart, not hard, and they share a deep knowledge of how and why ingredients, time, and temperature interact with each other. This knowledge grants control, enabling you to develop the desired flavor and texture at every step of the cooking process.

?? Having a scientific understanding of food also helps you think on your feet, correcting mistakes like over-whipped egg whites and avoiding future missteps. More importantly, science-focused cooking books like these will make you a more adept and adaptable cook, empowering you to take on any challenge in the kitchen.

There are numerous helpful food science books out there, and below you'll find a selection that I've relied on and turned to time and again:

1. On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

?? Since its first publication in 1984, McGee's comprehensive book, organized by ingredient, has become essential for both professional chefs and home cooks. Though you can certainly read it cover to cover, I treat it like an encyclopedia, consulting it whenever I have a specific question. McGee patiently guides readers through each chapter with thorough explanations and clear illustrations, making it feel like a very cool science teacher is walking you through dinner preparation.

2. Molecular Gastronomy by Hervé This

?? Coined in 1988 by chemist Hervé This and physicist Nicholas Kurti, molecular gastronomy may sound intimidating, but This's book is a page-turner. This, whom writer Aimee Lee Ball called "France's favorite gastronomic mad scientist," is charming and humorous, using clear and concise language easily understood by home cooks. The book debunks common myths by delving into how cooking changes food on a molecular level, and it also answers frequently asked questions from home cooks.

3. Kitchen Mysteries by Hervé This

?? In this book, This answers specific questions not addressed in his first book. In my favorite chapter, titled "A Successful Souffle," This explores all the ways the dessert can fail and provides three simple rules for a foolproof souffle. This one is a handbag-sized book: short, sweet, and a great gift for any passionate home cook.

4. BakeWise: The Hows and Whys of Successful Baking by Shirley O. Corriher

?? Corriher's BakeWise equips you with everything you need to bake beautiful, delicious pastries. A biochemist trained in French culinary arts, Corriher breaks down all the science needed to explain why each recipe in her book works. For example, her "Deep, Dark Chocolate Cake" uses Dutch-process cocoa powder and baking soda to alkalinize the chocolate, resulting in a cake that's almost black. Corriher's goal in BakeWise is to give you tools—information that you can use to not just make successful baked goods, but outstanding ones.

5. The Cake Bible by Rose Levy Beranbaum.

?? With two degrees in food science, Levy Beranbaum is the genius behind the reverse-creaming method. Though The Cake Bible is not strictly a science book, Levy Beranbaum provides handy tips on successfully making each of her cakes. She includes an "Understanding" section in most recipes, explaining why the recommended method works best. If you want to become a better baker and understand how to make the most flavorful, tender cakes, The Cake Bible is the book for you.

#McGee #HervéThis #Corriher #LevyBeranbaum #sciencefocusedcookingbooks

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