Food & Drink

If you’ve ever wondered why recipes work or falter, "Kitchenwise" is a treasure trove of insights. Shirley Corriher blends her chemistry background with culinary expertise to help you elevate the simplest dish into a masterpiece. Her advice goes beyond recipes; it instills an understanding of the 'why' in cooking, empowering you to improvise confidently and correct mistakes before they happen. A guide that’s as much a learning resource as it is a cookbook, it's perfect for anyone interested in the science behind the art of cooking.

If you're intrigued by the versatile role garlic plays in cooking and its reputed health benefits, "The Goodness of Garlic" is your culinary companion. Experience a journey through savory recipes and folklore that reveal why this pungent bulb is a treasure in kitchens worldwide.

What Einstein Kept Under His Hat is a must-read for anyone who loves cooking and wants to understand the science behind it. Wolke's explanations are easy to understand and engaging, and he debunks many common misconceptions about food. The "Sidebar Science" features provide even more detailed information for those who want to dive deeper into the chemistry of cooking. Overall, this book will help readers become better informed shoppers, cooks, and eaters.

Why, exactly, do we cook the way we do? Are you curious about the science behind what happens to food as it cooks? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn how to become a better cook?Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and other reactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This