User:Vtaylor/Kitchen chemistry

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Jump to: navigation, search - IAEP Digest, Vol 38, Issue 56

  • Let's Cook It Right (1988), by Adelle Davis
  • Science Experiments You Can Eat: Revised Edition (1984), by Vicki Cobb and David Cain
  • Amazing Kitchen Chemistry Projects You Can Build Yourself (May 1, 2008) by Cynthia Light Brown and Blair Shedd
  • Kitchen Chemistry - Paperback (July 1, 2005) by Ted Lister and Heston Blumenthal
  • What Einstein Told His Cook: Kitchen Science Explained (May 17, 2002) by Robert L. Wolke
  • "The Magic School Bus Gets Baked in a Cake: a Book About Kitchen Chemistry" and "The Magic School Bus Plants Seeds: a Book About How Living Things Grow" (2-volume set) (PBS Magic School Bus) - Paperback (1994) by Patricia Relf Linda Beech and John Spiers Ted Enik
  • On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
  • Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter
  • Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
  • The Science Chef: 100 Fun Food Experiments and Recipes for Kids by Joan D'Amico
  • The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids, by Joan D'Amico, Karen E. Drummond
  • The Science of Cooking - Hardcover (June 8, 2001) by Peter Barham
  • Food Science (Food Science Text Series) by Norman N. Potter and Joseph H. Hotchkiss (1999)
  • Essentials of Food Science (Food Science Text Series) by Vickie A. Vaclavik and Elizabeth W. Christian (Paperback - Nov 30, 2007)
  • Food Chemistry by H.-D. Belitz, Werner Grosch and Peter Schieberle (Paperback - Feb 27, 2009)
  • The Science of Good Food: The Ultimate Reference on How Cooking Works by David Joachim, Andrew Schloss and A. Philip Handel Ph.D. (Paperback - Oct 10, 2008)
  • Understanding Food Science and Technology (with InfoTrac) by Peter S. Murano (Hardcover - Sep 25, 2002)

Many others that you can find on Amazon. There is also a huge scientific literature on these topics, and discussions of related subjects, such as

  • Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Herv? This and Malcolm DeBevoise (Paperback - Aug 1, 2008)