What are some interesting books on food science?

Fennema’s Food Chemistry book. It’s like the bible of Food Science. Very useful. Harold McGee’s On Food and Cooking. It covers the science of everyday cooking. Bibek Ray’s Fundamental Food Microbiology, third edition. There are newer editions I believe. Nielsen’s Food Analysis. A must have when you’re doing a research. read more

We may be all about technology right now, but even we like to put down the iPad and pick up a good, old-fashioned book, like the ones below, which combine the best of science and cooking. Some will teach you how to perfect the squishy, confusing art of spherification, while others will simply explain why water boils, but all are tools that are as indispensable as your on-the-go coffee brewer. read more