The Science of Good Food: The Ultimate Reference on How Cooking Works

I just got a copy of this big glossy Canadian published paperback and I am having a lot of fun paging through it. So, first off: it's an attractive book with lots of color photos, tables and reader-friendly formatting. At issue, however, is the publisher's claim that this book is the "ultimate reference of how cooking works." That's a bit much since the bibliography cites McGee, Corriher, Wolke and others who, up to now, own the subject. So, is it a contribution to the literature?You betcha! This is a most reader-friendly food science book. Three headings describe each of the 1600 entries: what it is, what it does and how it works. 'How it works' entries are science-based: chemical, molecular, biological, etc.. Cross referencing is so omnipresent that it invites the reader to flip back and forth through the book over and over again. Tables abound, text size and shadings are used generously, photos appear on about every three pages--with the result that the book is a visual delight, front to back: more approachable than McGee, more thorough than Corriher or Wolke. It's quite complete, too. I looked for descriptions of a few arcane subjects--such as the Maillard Effect--and found them. I noted too, with pleasure, that the authors avoided dating the book with foodie political views, du jour.It's a winner and bound to be recognized as such by the IACP and/or the James Beard Foundation. If you are looking for a reference book for an in-law, kid or grand kid who shows promise in the kitchen, this tome will prove to be a valued selection. You will like it too.

I bought the book for a friend of mine who was a chemistry major. He loves it! We started cooking gourmet meals together as a hobby, and he always had a lot of questions that I could not answer. "What's the difference between searing and browning?" "What's the difference between baking powder and baking soda?"This book gives very detailed break down of food and ingredients. You will love it if you enjoy watching Alton Brown's food science show.

This book is an encyclopedia format, in your face, right to the facts book about; food, cooking methods, techniques, meat identification, and basically anything you need or want to know with anything that has anything to do with food. I can honestly say it has made an impact on the way I cook and think about food. Some of the reading is hard to follow, for instance when they describe the exact molecules that produce flavor (amexlycyclitecaratine) that is not a real word but they do appear like that in the book.

So so

This was purchased as a gift for my son, the geeky gourmet, and he likes it. It's a big, thick book that works and reads rather like an encyclopedia. In my quick review of it I found it does cover the science of food and cooking in a detailed and thorough way. However the format of the pages and presentation of the information is a bit dull. Alton Brown's books (I'm Just Here for the Food, for example) cover similar, though less scientific, ground and make it more fun.

Very well written and full of useful information.I always wanted to understand how the ingredients interacted with themselves in the recipes. It is such an easy and enjoyable reading that I could bet that everyone (even people that do not like cooking) would like this book.

My wife and I both cook ( I was an Army cook for two years, back in the day) and find this to be a useful and fascinating reference.

Excellent companion to your kitchen cookbooks. Explains different ingredients and cooking methods in a fun, easy-to-understand way.

Excellent resource.