The Science of Cooking: Every Question Answered to Perfect Your Cooking (The Science of Food)

I'm not a big reader but this books reads well and can be reviewed as a reference at the same time. I found the author when he was doing cooking science segments on a TV show called Inside the Factory. His explanations resonated well with me and that's how I found and purchased his books. Did you know about the dangers of reheating rice ? I never did and have been doing wrong for decades and have changed my ways. (See page 132.) I don't want to spoil the book but there is so much good information in there. This one is a keeper such that I purchased other books by the author and have NOT been disappointed. All Stuart Farrimond books are BT Recommended

I've now bought three of these for colleagues who are scientists and love cooking, and I'm planning to buy one for myself too. The information content is amazing and answers all the questions I've ever had about how to pick the best/ripest foods, why things are cooked a certain way, and what is the best way to get the most nutrients out of the foods I'm eating. Its not just about the cooking process but about the raw ingredients as well. Its great for cooks, scientists, and anyone curious about their food and how to prepare it. It's going to be my new go-to for graduation gifts and first home presents because it contains info everyone should know to make the most of their first kitchen and first attempts at cooking. I've sampled several books of this type and most were very boring and didn't really have the content I was hoping for, along with several being more centered on the chef/writer than on the food and science! So I love the great pictures and diagrams and information contained in this book and this its the best one of its kind available.

Got this as a gift for a teen who loves to cook. This book is so interesting! It was a lot of good tips and learning information. I'm tempted to order one for myself now

I learn so much from this book, I have been cooking for so long and own several hundred of cookbooks. This one is different, it gives you more depth on all kinds of food. I just got the book yesterday and still reading through it. I like the book and glad I got it.

There's a lot of interesting information here for the chef, some of it useful, some of it not. My biggest problem with the book is the presentation. It's all graphics, bullet-points, flow charts, etc. It's very much oriented toward those with very short attention spans and little to no knowledge of science. The material is also presented in an abstract way (which I used to think was something I'd like), but I find it much more helpful when these concepts are presented in the context of a recipe, or better, several recipes. While some of the material is interesting, the "short attention span theater" presentation was exhausting. I doubt I will ever reference this book, so it's only worth whatever I retained on first reading. It's not a horrible book, but there are better. I'd read the sequel if someone gave it to me, but I probably wouldn't purchase it. If I were looking for a next book, and wanted something more than just a cookbook, I'd look at some of the "America's Test Kitchen" in lieu of this.

Wow! I have all kinds of International cooking books from all 7 continents! I would guess I have over 300,000+ recipes... probably more! This book is very unique and I read it from cover to cover when I received it! Buy this book! I don't get paid for my review! You will reduce your learning curve & dramatically improve your cooking skills! If you don't know why you're doing what you're doing, the "how to" cooking really doesn't matter. Educate yourself... it will be an exceptional experience for you...you'll never regret it!

Great book for anyone with a kitchen. Handy reference guide and easy to read and understand. I highly recommend. Make great gifts for people getting their first apartment.

This book was able to answer all the questions I had about cooking and more! I've always been an avid cook and wanted to learn the reason why I might add an ingredient to a dish and the effect it has on the food. That and why I would use one cooking method (say frying versus poaching) over another and how it affects how moist the food is after its cooked. What I loved most about this book is that it has tons of illustrations and is very detailed into the "why" behind each technique. Prior to reading this book, I would always see recipes and cookbooks tell me what ingredients to use, but never knew how it changed its flavor. I highly recommend this book for anyone learning to cook, and if you are a fan of J. Kenji Lopez-Alt and his book "The Food Lab," you will love this book as well. Comparing those two books, Kenji's book is like a dictionary that tells you what foods pair well and gives some reasons why, whereas this book tells you how flavors mesh together, and how to prepare any/every meat and vegetable for the desired flavor of choice. Highly recommend for any cooks, both amateurs and veterans!

Perfect conditions, delivery was on time. I have quickly skimmed through it and it looks very interesting

Understanding the science behind each cooking.

This is a great book for us who are looking to understand the science behind cooking. Understanding how to identify good products, what to look for when buying cook-wear. It will take your cooking to the next level. I would say this book is for beginners and intermediate level food lovers. Enjoy!

Pas trop rapide, mais le bouquin me plait, correspons bien à ce que je recherche. A recommender à ceux qui aiment savoir pourquoi plutôt que comment.

Boyfriend loved it! It's well organized and the pictures and diagrams are informative and easy to read.