Best Food Science Books
Here you will get Best Food Science Books For you.This is an up-to-date list of recommended books.
1. The Julia Rothman Collection: Farm Anatomy, Nature Anatomy, and Food Anatomy
Author: by Julia Rothman
Storey Publishing, LLC
This handsome box set provides hours of enlightening entertainment for those curious about farm life, the natural world, and food. Best-selling author and illustrator Julia Rothman presents Farm Anatomy, Nature Anatomy, and Food Anatomy in a specially designed slipcase with 10 framable prints.
Rothman’s popular line drawings offer a whimsical and educational guide to life on a farm, nature’s hidden wonders, and delectable tidbits from kitchens and pantries around the globe.
2. Meathead: The Science of Great Barbecue and Grilling
Author: by Meathead Goldwyn
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world’s most popular BBQ and grilling website, AmazingRibs.
Com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes. With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn’t have salt in them; the importance of digital thermometers; why searing doesn’t seal in juices; how salt penetrates but spices don’t; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.
3. We Are What We Eat: A Slow Food Manifesto
Author: by Alice Waters
From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eatsIn We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work.
When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small spacehuman qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.
Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another. Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution.
4. Chemistry Made Easy: An Illustrated Study Guide For Students To Easily Learn Chemistry
Author: by NEDU
Published at: NEDU LLC (April 21, 2021)
The First Book To Truly Make Chemistry Easy – Special Launch Price! This book includes over 300 illustrations to help you visualize what is necessary to understand chemistry at it’s core. While Chemistry is a huge topic, it’s not necessary to spend years studying it unless it’s your major in college.
For most of us, we need a clear grasp on the subject to progress through school. This book has you covered. You will surely not be a chemistry newbie after reading this. You will learn that chemistry is about matter.
You can break matter down a great dealall the way down to molecules, atoms, and subatomic particles. The smaller the matter, the more fascinating it gets. Click the cover to see what’s inside. Then get yours now by clicking the “Buy Now” button!
5. The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Author: by René Redzepi
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon Apptit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more An indispensable manual for home cooks and pro chefs.
Wired At Nomafour times named the world’s best restaurantevery dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.
Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.
6. Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants
Author: by Wolfgang Schivelbusch
From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie’s love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World.Illustrations.
7. The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
Author: by Stuart Dr. Farrimond
Explore the world’s best spices, be inspired to make your own new spice blends, and take your cooking to new heights. Break new ground with this spice book like no other, from food scientist and bestselling author Dr. Stuart Farrimond.
Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavor compounds within spices work together to create exciting layers of flavor and new sensations. Spice is the perfect cookbook for curious cooks and adventurous foodies.
Spice profiles – organized by their dominant flavor compound – showcase the world’s top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavors and make your own spice connections.
There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. If you’ve ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers.
8. The Art of Fermentation: New York Times Bestseller
Author: by Sandor Ellix Katz
Chelsea Green Publishing
“The bible for the D.I. Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.”-The New York Times The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more!
Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published.
Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical informationhow the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
9. ServSafe ManagerBook Standalone (7th Edition)
Author: by National Restaurant Association
The new ServSafe Manager Book, 7/e continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job.
Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety.
The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce.
10. Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change
Author: by Bren Smith
JAMES BEARD AWARD WINNER IACP Cookbook Award finalistIn the face of apocalyptic climate change, a former fisherman shares a bold and hopeful new vision for saving the planet: farming the ocean. Here Bren Smithpioneer of regenerative ocean agricultureintroduces the world to a groundbreaking solution to the global climate crisis.
A genre-defining climate memoir, Eat Like a Fish interweaves Smith’s own lifefrom sailing the high seas aboard commercial fishing trawlers to developing new forms of ocean farming to surfing the frontiers of the food movementwith actionable food policy and practical advice on ocean farming.
Written with the humor and swagger of a fisherman telling a late-night tale, it is a powerful story of environmental renewal, and a must-read guide to saving our oceans, feeding the world, andby creating new jobs up and down the coastsputting working class Americans back to work.
11. How To Brew: Everything You Need to Know to Brew Great Beer Every Time
Author: by John J. Palmer
Fully revised and updated, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you.
John Palmer adeptly covers the full range of brewing possibilitiesaccurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.
A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer’s library. This completely revised and updated edition includes:More emphasis on the top six priorities: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.
Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style. All other chapters revised and expanded:Expanded and updated charts, graphs, equations, and visuals. Expanded information on using beer kits. Thorough revision of mashing and lautering chapters:Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.
12. Dirt to Soil: One Family’s Journey into Regenerative Agriculture
Author: by Gabe Brown
Chelsea Green Publishing
“A regenerative no-till pioneer.”NBC News “We need to reintegrate livestock and crops on our farms and ranches, and Gabe Brown shows us how to do it well.”Temple Grandin, author of Animals in Translation See Gabe Brownauthor and farmerin the Netflix documentary Kiss the Ground Gabe Brown didn’t set out to change the world when he first started working alongside his father-in-law on the family farm in North Dakota.
But as a series of weather-related crop disasters put Brown and his wife, Shelly, in desperate financial straits, they started making bold changes to their farm. Brownin an effort to simply survivebegan experimenting with new practices he’d learned about from reading and talking with innovative researchers and ranchers.
As he and his family struggled to keep the farm viable, they found themselves on an amazing journey into a new type of farming: regenerative agriculture. Brown dropped the use of most of the herbicides, insecticides, and synthetic fertilizers that are a standard part of conventional agriculture.
13. Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
Author: by Anthony Bourdain
Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start. Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York.
With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain’s style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.
Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you’re being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you’ll feel like he’s in the kitchen beside you-reeling off a few insults when you’ve scorched the sauce, and then patting you on the back for finally getting the steak tartare right.
14. Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal
Author: by Mark Bittman
“Epic and engrossing.” The New York Times Book ReviewFrom the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it alland how a better future is within reach.
The story of humankind is usually told as one of technological innovation and economic influenceof arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocideand to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people.
Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip. Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.
15. Dick Gregory's Natural Diet for Folks Who Eat: Cookin' with Mother Nature
Author: by Dick Gregory
Amistad (June 8, 2021)
First published in 1974 and even more relevant today, a natural and whole foods guide the voice of black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Awardwinning Defining Moments in Black History: Reading Between the Lies and the classic bestseller Nigger: An Autobiography.
Written with Dick Gregory’s irreverent wit and informed by his deep intelligence, Dick Gregory’s Natural Diet for Folks Who Eat is for real people who are concerned about their health and wellness. Gregory offers an enlightening introduction to natural foods, and offers a wickedly amusing and informative assessment of how our modern diet damages the human digestive tract, and raises our consciousness about the political power of food.
Gregory argues that how you treat yourself and your body reflects how you treat others. He discusses various fasts and the ones he’s done for both political and health reasons, hunger in America, navy beans, and how Americans are changing the way they eatthe beginning of a movement in the 1970s that is still felt today.
16. An Edible History of Humanity
Author: by Tom Standage
The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat. More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars.
Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.C. To the use of sugar cane and corn to make ethanol today.
An Edible History of Humanity is a fully satisfying account of human history.