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

I bought this book because I’ve a keen interest in cooking and thought it would be interesting to understand what is happening at a physical level to food. This book covers everything from how eggs are made up chemically, to what happens to meat when it’s cooked, to the effect of various cooking methods in a huge range of foodstuffs. It covers the make up of vegetables, and explains how food browns when cooked. If you have an interest in cooking, even if you are a professional cook, this book will help you to understand what the process is doing, and thereby help you get better results.

This is one of the best books I've ever purchased! Homebound due to COVID-19 and cooking 3 times as much as usual, I was not enjoying my new "pastime": I don't consider myself a great cook to begin with (I have been surrounded by great cooks in my family but also by my peers, and so I had resolved to saying that they had the knack for it, not me - natural talent DOES exist). Yet, the title of the book intrigued me because I enjoy applied science (the other half of my family). Within the first few chapters, my curiosity was triggered by myths that were explained or revisited, and by doubts that I had and which were confirmed thanks to the thorough explanations. I have learnt so much already and have already made the tenderest meat in years - my immediate family was enjoying it so much, that I knew I had achieved something good - finally! Every day now, I read a new chapter and learn details which are helpful and eye-opening (as well as mouth-watering). Thank you Dr. Farrimond for making cooking such an enjoyable and successful daily event.

I love this book. I bought it for myself as I'm interested in cooking but the gorgeous layout and design (I bought the hard-back) would make it a lovely gift. Genuinely interesting insights into the science behind various foods and cooking techniques e.g. how to cook a steak to perfection : not just how to cook it but WHY it's scientifically best to cook it that way (which most cook books won't bother to explain). Also the best cuts of meat explained - scientifically why some are better than others. Highly recommended for anyone into cooking at whatever level or interested in food and nutrition generally.

Got this from library then had to buy , this book is so informative and easy to follow . loves how it explains why things happen to the food . Really easy to follow useful and you can flick through and see stuff easily instead of huge blocks of texts . But not childish at all . 10/10 because she’s training to be a chef and great quality for price

I found the information in this book useful. It is not a deep and meaningful science book, neither is it a recipe book. I think it is aimed at an enthusiastic amateur kitchen cook or a trainee chief at the very beginning of their learning. The sciences is more about how and why to choose the types of ingredients that crop up in ordinary kitchen. It covers things like the pros and cons of free range eggs against other means of egg production; how and why to store oils and the different types of rice and how to use and cook them. I would have bought it just to learn to cook rice properly. There are small sections about molecules but only to underpin the above points. An example: there is a description of salt and how it reacts in the pan, this is illustrated by little windows of molecules moving about in the and reacting in the water. And it is this example that made me mark the book a little harshly. There is just a lttle information about how and when to salt and this scantiness crops up in other areas too. Over all I found the information given very useful and interesting. I think some of the negative reviewers may have made the mistake of expecting recipes and or much deeper scientific detail.

Fact filled book, very easy to understand. Pity the bottom of the spine was damaged! Packaging was not damaged so book was not quality controlled. Very annoying!😖

Text and photos were good and informative

I have learnt more in the last 15 mins than I have in ages about food. Not only are the sections easy to read, with helpful diagrams, but it comes with precise temperatures of the very processes its describing! Want to know why chicken meat has different colours? Pg34 How long should you salt meat before you cook it? Pg47 It's a great book. Buy it.

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.

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.