If you love to cook and are fascinated by the science behind it, then you won’t want to miss this list of 10 must-read culinary science books in 2024. These books take a deep dive into the chemistry, biology, and physics that underlie the art of cooking, explaining the science in a way that is accessible to home cooks and professionals alike.
From exploring the molecular structures of food to uncovering the secrets behind the perfect rise in a loaf of bread, these books offer a treasure trove of knowledge for anyone interested in the science of cooking. Whether you’re a beginner or an experienced chef, there’s something on this list for you.
So, put on your lab coat and get ready to experiment with new techniques and ingredients as you explore the fascinating world of culinary science. These books are sure to inspire you to take your cooking to the next level and deepen your appreciation for the science behind the flavors and textures of your favorite recipes.
♦Our Top Picks
4.The New Cooking School Cookbook
7. The Art and Science of Foodpairing
1.Nutrition:Nutrition for Foodservice and Culinary Professionals
Nutrition for Foodservice and Culinary Professionals, Tenth Edition, is an essential guide to help culinary professionals incorporate healthy, balanced dietary techniques into everyday practice. This comprehensive book, written by registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere, covers every relevant aspect of planning, preparing, and serving healthy meals in the food service industry.
The authors begin by providing a thorough introduction to the fundamentals of nutrition and foods. They explain why nutrition is important, what constitutes a healthy diet, and discuss calories and nutrients that are essential for human health. They also share valuable insights on balanced cooking and menus. Readers will learn how to build flavor, modify recipes to make them healthier, and master gluten-free baking.
In summary, Nutrition for Foodservice and Culinary Professionals is an indispensable resource that every chef, cook, and food service professional should have. With its comprehensive coverage, practical tips, and emphasis on healthy cooking, this book empowers culinary professionals to serve delicious, nutritious meals while meeting the needs of their customers.
2.Culinology: The Intersection of Culinary Art and Food Science (1st Edition)
Culinology: The Intersection of Culinary Art and Food Science is an essential guide that demonstrates how the disciplines of culinary arts and food science can work in harmony to create new and innovative food products. This book, written by industry experts, is the authoritative source for professionals within the commercial, retail, and foodservice industries looking to integrate culinary arts with food science and technology. Culinology is a rapidly growing discipline that requires a multidisciplinary approach to product development.
Moreover, the book focuses on large-scale production and provides strategies for developing successful food products that meets the demands of the industry and consumers. It covers key topics ranging from product development and sensory analysis to consumer research, packaging, and branding. The information provided in this book is equally applicable to seasoned professionals, new entrants to the field, and students interested in pursuing careers in the food industry.
In conclusion, Culinology: The Intersection of Culinary Art and Food Science is a valuable and authoritative resource that provides a comprehensive understanding of the integration of culinary arts and food science for the development of successful food products. It bridges the gap between theory and practice, and provides current and future food professionals with the knowledge and skills necessary to thrive in a rapidly evolving industry.
3.A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales (1st Edition)
“A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales,” a fascinating and fun exploration into the world of food and cooking. This book not only provides insight into the science behind everyday kitchen phenomena but also delves into the cultural aspects of food and cooking, such as tradition, history, and emotion. The authors use popular cooking myths as a starting point to discuss and unravel the scientific rationality behind these riddles while still highlighting the culinary or craftsman explanation. By doing so, readers are given a playground where they can develop and practice scientific thinking while indulging in their love of food. If you’re looking for an entertaining and informative read that uncovers the secrets of the culinary world, then this book is a must-read for any food enthusiast.
“The New Cooking School Cookbook: Fundamentals,” the perfect guide for anyone who wants to master the art of cooking and understand the reasons behind the techniques. This all-new exploration of cooking fundamentals covers everything from the basics of poaching the perfect egg to upping your game with huevos rancheros and mastering the elusive roast chicken. Whether you’re brand-new to cooking or an experienced culinary expert, this cookbook provides a comprehensive and engaging approach to cooking.
With more than 80 focused courses, this guide allows you to dive into your favorite topics and learn the ins and outs of cooking through mini-bootcamps on each subject. Each course is introduced by an ATK test cook and presented in easily digestible sections, so you don’t have to read a lot before you start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course, so you’ll learn as you cook.
If you’re looking to learn how to make fresh pasta without a machine, cut fettuccine and make Fettucine Alfredo, or even how to make a classic marinara sauce and basil pesto, dive into the course on Fresh Italian Pasta. The New Cooking School Cookbook: Fundamentals also dives into the science behind cooking, answering questions such as why pizza bakes better on a stone, why mushrooms benefit from water when sautéing, or why you should salt food at multiple stages during the cooking process.
If you’re looking to feel accomplished and really know how to cook, then come and learn with America’s Test Kitchen and master the fundamental skills and techniques that will help you create delicious meals and understand the “whys” behind cooking. With The New Cooking School Cookbook: Fundamentals, you’ll gain a wealth of knowledge and experience that will benefit you in the kitchen for years to come.
5.The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
The Flavor Matrix by James Briscione is a groundbreaking guide to the science of ingredient pairing that will change the way home cooks and professional chefs alike think about flavor. As an instructor at one of the world’s top culinary schools, Briscione thought he knew all there was to know about mixing and matching ingredients. But then he met IBM Watson and everything changed. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he knew next to nothing about why different foods taste good together. This realization sparked a quest to understand the molecular basis of flavor which ultimately led to the creation of The Flavor Matrix.
The Flavor Matrix is the only flavor-pairing manual anyone will ever need. It’s the result of intensive research and incredible creativity in the kitchen. This groundbreaking guide not only provides readers with a new perspective on flavor but also offers unheard-of possibilities for combining ingredients into astonishingly inventive dishes. Whether you are a home cook or professional chef, The Flavor Matrix will change the way you think about flavor. This is a must-have book for anyone who is passionate about cooking and wants to become truly innovative in the kitchen. Briscione’s expertise and scientific approach to ingredient pairing will inspire you to create new, exciting dishes that will leave a lasting impression on your guests.
6.How Baking Works: Exploring the Fundamentals of Baking Science (3rd edition)
How Baking Works, Third Edition is a comprehensive guide to the science of baking that unlocks the mysteries of bread loaves, pastries, and everything in between. This book is essential for anyone who wants to master the art of baking, as it provides a detailed understanding of the principles and science that make baking work. The book begins with an introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and explains how each affects finished baked goods. It then proceeds to practical exercises and experiments that vividly illustrate how different ingredients function. Photographs and illustrations show the science of baking at work, making it easier for readers to understand the chemical reactions and transformations that occur during the baking process.
One of the exciting new features of the third edition is an all-new chapter on baking for health and wellness. This chapter provides detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This addition is particularly relevant in today’s food culture where people are increasingly conscious about healthy eating.The book also includes end-of-chapter discussion and review questions that reinforce key concepts and test learning, making it an ideal resource for both practicing and aspiring bakers and pastry chefs. This detailed and informative guide offers an unrivaled hands-on learning experience, providing readers with the tools they need to become experts in the art and science of baking.
Overall, How Baking Works, Third Edition is an indispensable resource for anyone who wants to understand the whys and hows of every chemical reaction, essential ingredient, and technique in baking. It is a must-have reference for anyone who is passionate about the art of baking and wants to take their skills to the next level.
7.
The Art and Science of Foodpairing is a groundbreaking culinary reference book that explores the revolutionary science of food pairing, helping chefs and home cooks alike to elevate their dishes to the next level of flavor and culinary perfection. Written by the scientists and chefs who developed the Foodpairing concept and maintain its enormous database of flavor matches, this book is filled with innovative ways to pair ingredients and flavors for maximum taste and enjoyment. The heart of the book is the Foodpairing directory, which provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks look up one ingredient, they’ll find 10 food pairings and a color wheel revealing the taste results. For example, pairing boiled beets with coffee can make them taste more like cheese, while sprinkling cocoa on cauliflower can transform even the fussiest child into a veggie lover.
The book covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, and special features from some of the world’s greatest chefs for the top 150 ingredients. You’ll explore innovative food pairings that include unusual combinations like chocolate on cauliflower and kiwi with oyster, discovering unheard-of flavors that will delight your taste buds.
With The Art and Science of Foodpairing, you’ll have access to a wealth of information and inspiration for creating delicious, exciting, and perfectly balanced meals. Whether you’re a professional chef or a curious home cook, this book is destined to become an essential reference in your culinary library. So join the chef and restaurant community that came on like a storm when the Foodpairing database went live, and start exploring the remarkable science of food pairing today.
8.
The Food Lab: Better Home Cooking Through Science is an innovative and comprehensive reference book that explores the science behind cooking in a way that is accessible to both amateur and professional cooks. Written by J. Kenji López-Alt, the chief culinary consultant for Serious Eats, this book is packed with over 1,000 full-color images and hundreds of easy-to-make recipes that showcase the science of cooking.
Kenji’s approach to cooking is based on the idea that understanding the science behind food can yield better results than following traditional methods. In The Food Lab, he focuses on beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Through experiments and research, he provides readers with new (but simple) techniques to achieve outstanding results.
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award, The Food Lab has been called “the one book you must have, no matter what you’re planning to cook or where your skill level falls” by the New York Times Book Review. With its innovative approach and expert guidance, this book is the perfect companion for anyone who wants to take their cooking to the next level.
In 2024, the world of culinary science has never been more exciting, and these eight must-read books provide a fascinating insight into the science behind food and cooking. From the revolutionary Foodpairing® concept to innovative cooking techniques and methods, these books offer a wealth of knowledge and inspiration for professional chefs and home cooks alike. As we continue to explore new ways of understanding food and flavor, these books will undoubtedly remain essential reading for many years to come. So whether you’re a seasoned chef or a curious home cook, be sure to pick up these must-read culinary science books in 2024 and discover the fascinating world of food and cooking.
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What are the essential factors to consider when buying culinary science books?
When buying culinary science books, consider factors such as author credibility and expertise, relevance to your specific interest, reviews and ratings from other readers, as well as the book's content, format, and price.
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How can I make the most out of reading culinary science books?
To make the most out of reading culinary science books, it is important to read actively, take notes, and practice the recipes and techniques discussed. Additionally, seek out opportunities to apply your newfound knowledge in the kitchen and discuss the concepts with others to deepen your understanding.
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How can I stay up-to-date with the latest culinary science trends and research?
To stay up-to-date with the latest culinary science trends and research, consider subscribing to culinary science and food industry publications, attending conferences and workshops, following relevant social media accounts and blogs, and networking with other professionals in the field. Additionally, regularly checking the websites of leading culinary schools and research institutions can provide valuable insights into the latest developments and trends in the field. The quickest way is following our website!!
