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Top rated food science books
Here are some top-rated food science books:
- "On Food and Cooking: The Science and Lore of the Kitchen" by Harold McGee: A comprehensive guide to the science behind cooking, covering topics from the chemistry of cooking to the history of different cuisines. (Average rating: 4.7/5)
- "The Science of Cooking" by Peter Barham: A detailed exploration of the science behind cooking, including the physics and chemistry of cooking methods and ingredients. (Average rating: 4.5/5)
- "What Einstein Told His Cook: Kitchen Science Explained" by Robert L. Wolke: A fun and accessible guide to the science behind cooking, covering topics from the chemistry of cooking to the physics of kitchen tools. (Average rating: 4.4/5)
- "The Chemistry of Cooking" by Guy Crosby: A detailed exploration of the chemistry behind cooking, covering topics from the chemistry of ingredients to the chemistry of cooking methods. (Average rating: 4.4/5)
- "How Baking Works: Exploring the Fundamentals of Baking Science" by Paula I. Figoni: A comprehensive guide to the science behind baking, covering topics from the chemistry of ingredients to the physics of baking techniques. (Average rating: 4.6/5)
- "The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt: A comprehensive guide to the science behind cooking, covering topics from the chemistry of cooking to the physics of cooking techniques. (Average rating: 4.7/5)
- "The Oxford Companion to American Food and Drink" by Andrew F. Smith: A comprehensive guide to the history and science of American food and drink, covering topics from the chemistry of ingredients to the cultural significance of different dishes. (Average rating: 4.5/5)
- "Molecular Gastronomy: Exploring the Science of Flavor" by Hervé This: A detailed exploration of the science behind molecular gastronomy, covering topics from the chemistry of flavor to the physics of cooking techniques. (Average rating: 4.4/5)
- "The Science of Ice Cream" by Chris Clarke: A detailed exploration of the science behind ice cream, covering topics from the chemistry of ingredients to the physics of freezing techniques. (Average rating: 4.4/5)
- "Flavor: The Science of Our Most Neglected Sense" by Bob Holmes: A comprehensive guide to the science behind flavor, covering topics from the chemistry of taste to the cultural significance of different flavors. (Average rating: 4.5/5)
Note: The average ratings are based on Amazon reviews and are subject to change over time.
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