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Last updated 2008-06-03
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Copyright © 2003-2008
Martin Lersch
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(by Technorati)
The emphasis of the following books is mainly on the science of cooking. They are however written in an everyday language so they should be accesible even if you don’t know any science. The books are all more or less organized into sections according to different types of food and nutrients such as meat, fish, eggs, flour, fat/oil etc. If you don’t know where to start, take a look at the books marked in red - they are some of my favourites!
- Herve This: Kitchen mysteries - Revealing the science of food (2007, 224p) ISBN: 023114170X
- Herve This: Molecular gastronomy: Exploring the science of flavor (2005, 320 p) ISBN: 023113312X
- Harold McGee: On food and cooking - The science and lore of the kitchen (2004, 670 p) ISBN:0684800012
- T. Lister and H. Blumenthal: Kitchen Chemistry (2005, 125 p + CD) ISBN: 0854043896
- Peter Barham: The science of cooking (2001, 240 p) ISBN: 3540674667
- Shirley O. Corriher: CookWise (1997, 520 p) ISBN: 0688102298
- Anne Gardiner and Sue Wilson: The Inquisitive Cook (1998, 150 p) ISBN: 0805045414
- Kevin Ryan: Why it works: Insider secrets to great food (2006, 223p) ISBN: 047175305X
- Professor Spoon: Why Is My Custard Lumpy? (2006, 64p) ISBN: 1904573347
- Joe Schwarcz: Let Them Eat Flax : 70 All-New Commentaries on the Science of Everyday Food & Life (2005, 240 p) ISBN: 1550226983
- Paula I. Figoni: How baking works: Exploring the fundamentals of baking science (2003, 368 p) ISBN: 0471268569
- Howard Hillman: The new kitchen science (2003, 336p) ISBN: 061824963X
- Russ Parsons: How to read a french fry and other stories of intriguing kitchen science (2003, 352 p) ISBN: 0618379436
- Alton Brown: I'm just here for more food: Food x Mixing + Heat = Baking (2004, 336 p) ISBN: 1584793414
- Alton Brown: I'm just here for the food: Food + Heat = Cooking (2002, 288 p) ISBN: 1584790830
- Robert L. Wolke: What Einstein Told His Cook 2: The sequel (2005, 464 p) ISBN: 0393058697.
- Robert L. Wolke: What Einstein Told His Cook: Kitchen Science Explained (2002, 350 p) ISBN: 0393011836
- Sidney Perkowitz: Universal foam - from cappuccino to the cosmos (2000, 194 p) ISBN: 0802713572
- A. Coenders: The Chemistry of Cooking: An Account of What Happens to Food Before, During and After Cooking (1992, 276p) ISBN: 1850702268
- Tina Seelig: The Epicurean Laboratory: Exploring the science of cooking (1990, 163 p) ISBN: 071672099X.
- Colin Dence: Season to Taste (1985). ISBN: 9996138267
- Arthur E. Grosser: The cookbook decoder (1981, 201 p) ISBN: 0825304393
- John Emsley og Peter Fell: Was it something you ate? - Food intolerance, what causes it and how to avoid it (1999, 184 p) ISBN: 0198509669
- Joe Schwarcz (ed.): Foods That Harm, Foods That Heal (2004, 416 p) ISBN: 0762105054
With links to molecular gastronomy:
- Heston Blumenthal: The Big Fat Duck Cookbook (2008, ) ISBN: 1596915501
- Grant Achatz: Alinea (2008, 400p) ISBN: 1580089283
- Anthony Bourdain: Decoding Ferran Adria (2006, DVD) ASIN: 0061157074
- Harold McGee: The curious cook (1992, 340p) ISBN: 0020098014
- Heston Blumenthal: Family food: A new approach to cooking (2004, 352 p) ISBN: 0140295399
- Ferran Adria, Juli Soler: El Bulli: 1983-1993 (2005) ISBN: 8478712399 (spanish)
- Ferran Adria, Juli Soler: El Bulli: 1994-1997 (2005) ISBN: 8478710787 (spanish)
- Ferran Adria, Juli Soler: El Bulli: 1998-2002 (2005, 496p) ISBN: 0060817577
- Ferran Adria, Juli Soler: El Bulli IV: 2003-2004 (2006, 656) ISBN: 0061146684
- Nicholas and Giana Kurti (ed.): But the crackling is superb (1997, 260 p) ISBN: 075030488X
- Heston Blumenthal: Further adventures in search of perfection (2007, 320p) ISBN: 0747594058
- Heston Blumenthal: Perfection (2006, 304p) ISBN: 1596912502
- Jeffrey Steingarten: The man who ate everything (1998, 514 p) ISBN: 0375702024
- Jeffrey Steingarten: It must've been something I ate (2003, 513 p) ISBN: 0375727124
- Robb Walsh: Are you really going to eat that? (2003, 224p) ISBN: 1582432783
- M. F. K. Fisher: The art of eating (2004, 784p) ISBN: 0764542613
- Bill Buford: Heat: An amateur's adventures as kitchen slave, line cook, pasta-maker, and apprentice to a Dante-quoting butcher in Tuscany (2006, 336p) ISBN: 1400041201
- Andrew Dornenburg and Karen Page: Culinary Artistry (1996, 426 p). ISBN: 0471287857
- Gray Kunz, Peter Kaminsky: The Elements of Taste (2001, 272p) ISBN: 0316608742
- Pierre Gagnaire: Reflections on Culinary Artistry (2003, 240p) ISBN: 1584793163
- H. P. Bell et al.: What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen (2003, 243p) ISBN: 3527307230
