This is a very informative book. You will need to know the science behind the food in order to cook the prefect meal! Nice book to have for reference. I've learned many little tips from the book.

The one book on cooking that you will ever need, ever. If you're not 100% sure how best to poach an egg, how to tell which cut of beef to buy, or how to tame a very hot pepper, then you need this book. It explains all those weird questions, like "wait, what's the difference between a regular pan and a cast iron skillet?" or "why did my cake turn out so lumpy?!" And it answers all those questions with science. It's awesome. If you're a visual learner (as I am), then this book is definitely for you as there are pictures accompanying everything. There are charts, graphs, illustrations of scientific concepts...it's great. I absolutely adored this book. I need a copy of this for my self and for my friends in the sciences and for my friends who cook.

I should preface this review by saying that I received a free copy of this book through Netgalley in return for an honest review. I'm also well versed in food science, being a fan of the usual suspects: Harold McGee, Kenji, Meathead, Grant, etc. If those names ring a bell, this book won't offer much new. But if you're new to kitchen science, this is an excellent place to start. For one thing, the information is, for the most part, spot on, giving just enough science to make it understandable without overwhelming the reader with data.

The material is clearly and concisely presented, making it easy for a non-scientist to make good use of the information in their home kitchen. My only complaint about the presentation is that the beginning of every chapter is formatted horizontally instead of vertically, which may be attractive in a hardback, but is a pain on a digital device or computer. In terms of content, Farrimond is a bit conservative in his cooking temperatures, yielding to USDA standards which err on the side of safety over culinary perfection, but I supposed that's for the best since he can't assume every reader is overly conscientious.

Bottom line, this would be an excellent gift for a recent college grad, young newlywed or anyone motivated to improve the quality and/or spontaneity of their cooking.

Where nerd meets food, this book find a happy medium for science and cooking. They explain through science how/why food does the things it does. Set up with an engaging design you can learn anything from how to best equip your kitchen to how to tell if meat is good. A fascinating and unique title I'd suggest this for any library or those looking to fill up their empty coffee tables.

My review is here: http://www.bethfishreads.com/2017/09/weekend-cooking-science-of-cooking-by.html

If you love to cook and want to understand the science behind how recipes work and do not work, this is the book for you. Without knowing this information, I have realized that I can not become the best cook I can be. This book covers every kind of food and how to properly cook them to perfection. This is a reference book you will refer to over and over again

So informative! This is a great resource or all cooks!

I truly enjoyed this book. I love to cook and also love science so this book spoke to me on multiple levels. This book is perfect for the beginning Chef or experienced foodie. Even if you think you can cook, the explanation of the processes that make our food taste good is fascinating. This book would also be great for the college graduate starting out as it helps to know which equipment is best in broad strokes and also how to use that equipment to make great meals.

This is a fantastic book broken down in an easy-to-read manner. The images are beautiful, the graphics of food provide quick information that can actually be remembered (my mind is a sieve at times). The information itself is amazing - "How do we taste" provides myths versus truths, and the author describes why we taste (example: we taste bitter because it triggers a range of potentially harmful natural toxic substances). There are explanations of why some flavors go so well together, descriptions of kitchen essentials and their differences (I was not aware of carbon steel, stainless steel, and ceramic knives and their properties), etc. I'm a bit disappointed that the galley wasn't available in a kindle format, but this is a resource that I need (and anyone interested in cooking!) should have on their shelves.