Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

If you like to know the science behind food but can’t work up the courage to read Harold McGee, then this book is perfect for you. Clear and accessible explanations with pictures and recipes. You can do worse in any other science class.

To me this is a fascinating book full of information and I need to take it in small dosis. I'm not sure how appealing this book will be for so many people as it is pretty scientific (I akcknowledge that this is subjective) and definitely less reader-friendly than Harold McGee's On Food and Cooking. On the other hand it addresses very interesting issues/aspects which are applied to recipes.

I have cooking professionally for 15 years, I have always ask why and how flavour, texture occur, this is very good introduction to food science before Harold McGee’s book.

I heard Harvard had made a bunch of popular food science classes, so I got the book. It's a very educational book: Now, I'll never eat most of this stuff because I know how they make it -- what's that NY restaurant, WDsomething, with the food science meals, I thought it was just an application of heat, mixing, and ingenuity. These are terrible additives.

A video brought this book to my attention. Being a nerd, I bought it. Great information and easy read, about 2 hours. Kept as reference book

Incredible. A great reference and context. Excellent addition to your library especially if you dig the explanation of why things happen as you cook/bake.

Well explained and good material. Requires some knowledge of science and cooking to understand it better. Recommended for all the curious cooks

I’m learning how to correct my recipes.