Books like What Einstein Told His Cook Kitchen Science Explained

#1

Cooked A Natural History of Transformation

Michael Pollan

Themes: Food Science • Essays & Narratives • Chemistry

#2

Evolution of Social Ties around New Food Practices

Gilles Sere de Lanauze

Themes: Garnishing & Food Presentation • Food Science • Chemistry

#3

Appreciating Whisky

Phillip Hills

Themes: Food Science • Cooking & Food • Chemistry

#4

Building a Meal From Molecular Gastronomy to Culinary Constructivism

Hervé This

Themes: Food Science • Essays & Narratives • Methods

#5

Slime How Algae Created Us, Plague Us, and Just Might Save Us

Ruth Kassinger

Themes: Food Science • Essays & Narratives • Chemistry

#6

Bourbon Land A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes

Edward Lee

Themes: Food Science • Essays & Narratives • Chemistry

#7

The Science of Spice Understand Flavour Connections and Revolutionize Your Cooking

Stuart Farrimond

Themes: Food Science • Chemistry • Methods

#8

Wildcrafted Fermentation Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

Pascal Baudar

Themes: Garnishing & Food Presentation • Food Science • Methods

#9

Culinary Reactions The Everyday Chemistry of Cooking

Simon Quellen Field

Themes: Food Science • Essays & Narratives • Chemistry

#10

By the Smoke and the Smell My Search for the Rare and Sublime on the Spirits Trail

Thad Vogler

Themes: Food Science • Essays & Narratives • Chemistry

#11

Current Topics in Flavours and Fragrances Towards a New Millennium of Discovery

K.A. Swift

Themes: Food Science • Chemistry • Methods

#12

How to Taste Coffee Develop Your Sensory Skills and Get the Most Out of Every Cup

Jessica Easto

Themes: Food Science • Chemistry • Methods

#13

The Flavor Matrix The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

James Briscione

Themes: Food Science • Chemistry • Methods

#14

How to Distill A Complete Guide from Still Design and Fermentation Through Distilling and Aging Spirits

Aaron Hyde

Themes: Food Science • Chemistry • Methods

#15

AQA GCSE Food Preparation and Nutrition

Alexis Rickus

Themes: Food Science • Cooking & Food • Methods

#16

Cocktails, Mocktails, and Garnishes from the Garden Recipes for Beautiful Beverages with a Botanical Twist (Unique Craft Cocktails)

Katie Stryjewski

Themes: Garnishing & Food Presentation • Food Science • Methods

#17

Charcuterie The Craft Of Salting, Smoking And Curing

Michael Ruhlman

Themes: Garnishing & Food Presentation • Food Science • Methods

#18

My Bread: The Revolutionary No-Work, No-Knead Method

Jim Lahey

Themes: Garnishing & Food Presentation • Cooking & Food • Methods

#19

A History of Beer and Brewing

Ian Spencer Hornsey

Themes: Food Science • Chemistry • Technology & Engineering

#20

Diet for a Hot Planet The Climate Crisis at the End of Your Fork and What You Can Do about It

Anna Lappe

Themes: Food Science • Essays & Narratives • Technology & Engineering

#21

Champagne Charlie The Frenchman Who Taught Americans to Love Champagne

Don Kladstrup

Themes: Food Science • Chemistry • Technology & Engineering

#22

Proof The Science of Booze

Adam Rogers

Themes: Food Science • Chemistry • Technology & Engineering

#23

Big Whiskey (The Second Edition) Featuring Kentucky Bourbon, Tennessee Whiskey, the Rebirth of Rye, and the Distilleries of America’s Premier Spirits Region

Carlo DeVito

Themes: Food Science • Chemistry • Technology & Engineering

#24

Texas Whiskey A Rich History of Distilling Whiskey in the Lone Star State

Nico Martini

Themes: Food Science • Chemistry • Technology & Engineering