Science

On Food and Cooking – The Science and Lore of the Kitchen

OnFood&Cooking

I have been debating for long time if I should really write about this book. From one side it is the most classic book on science and cooking (as you can tell by the title); it is like a religious blog reviewing the bible. From the other side I think that it is such an important book that even if there is only one aspiring cook out there that does not know about it I should tell him/her. Harold McGee is the person who connected food and cooking with science for the open audience. Until then science of cooking was just for the food engineers and the people that worked in the food industry. And by that I do mean industry, like commercial and branded food. In his book Harold McGee gives a very comprehensive linkage between the science of food, its history and its modern form. Reading that book is like opening a whole new dimension of food that was invisible to us.

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Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good

TasteWhatYouAreMissing

Whether it’s a grilled cheese sandwich with tomato soup, maple-cured bacon sizzling hot from the pan, or a salted caramel coated in dark chocolate, you know when food tastes good to you. But you may not know the amazing story behind why you love some foods and can’t tolerate others. Now, in Taste What You’re Missing, the first book that demystifies the science of taste, you’ll learn how your individual biology, genetics, and brain create a personal experience of everything you taste—and how you can make the most of it.

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