My selection of food science reading. Enjoy!

Books:

What Einstein Told His Cook: Kitchen Science Explained

This book is both amusing and enlightening. Organized by chapters of food groups, it poses reader questions pertaining to food and kitchen science with witty and informative answers. The language is clear and understandable, from the pun filled subtitles to the kitchen tested myths. Wolke’s wife, Marlene Parrish, supplies delicious recipes to supplement the culinary and scientific concepts discussed. Check out the chapter that explains how kitchen appliances work, such as microwave ovens!

What Einstein Told His Cook 2: Further Adventures in Kitchen Science

The sequel to What Einstein Told His Cook did not disappoint. Further questions are explored and it contains the addition of “sidebar science” sections. This gives readers the option to delve deeper into technical explanations of scientific components and reactions within food. Occasional images supplement the material. Easy to read, and fascinating!

Molecular Gastronomy: Exploring the Science of Flavors

Written by the French chemist and pioneer of molecular gastronomy Hervé This, this book summarizes experiments that took place in the Institut National de la Recherche Agronomique in Paris and Nantes, France. Chapters are around 3 pages long and provide in depth information about the findings, or lack thereof, of various scientific and food related ideas.

On Food and Cooking

This book is dense, but perhaps the most essential. Upon its first publishing in 1984, Time declared it “a minor masterpiece”. This updated edition has been rewritten, expanded by 2/3, and has additional hundreds of beautifully illustrated images. Thorough and engaging, this book is the Bible of home cooks, science savvy foodies, and professionals alike.

Magazines:

Cook’s Illustrated

An updated guide to the best and most affordable cooking ware, as well as handy cooking tips. Simple scientific explanations supplement inventive recipe modifications. A must have for foodies and scientists who need fresh content every other month.