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Great 'science of cooking' cookbooks for gift?

Cinnamon May 8, 2009 12:38 PM

What are the most entertaining and useful books you've found ... popular and recent ... that help a person hone cooking techniques via an understanding of food physics/science?

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  1. Botch RE: Cinnamon May 8, 2009 12:42 PM

    On Food and Cooking by Harold Mcgee, a 2004 or later edition. It's pretty much the standard.

    1 Reply
    1. re: Botch
      scubadoo97 RE: Botch May 25, 2009 06:25 PM

      Although many wouldn't find it "entertaining" it is a standard reference book of food science for the kitchen. One I wouldn't want to be without.

    2. j
      jacobp RE: Cinnamon May 8, 2009 12:42 PM

      Its not a gourmet book by any means, but Alton Brown's "I'm Just Here for the Food" was pretty entertaining.

      1. f
        fern RE: Cinnamon May 8, 2009 12:43 PM

        Have you looked at Cookwise by Shirley Corriher? Might fit the bill.

        5 Replies
        1. re: fern
          DanaB RE: fern May 8, 2009 12:47 PM

          I was also going to suggest Cookwise -- it's well-written and an interesting read, in addition to having good recipes.

          1. re: DanaB
            Dee S RE: DanaB May 8, 2009 12:58 PM

            Shirley just published Bakewise. I haven't read it yet but if it's anything like Cookwise, it's perfect for the baking enthusiast.

            1. re: Dee S
              Kelli2006 RE: Dee S May 25, 2009 09:28 AM

              Bakewise was recently given the James Beard award for cookbooks. I have both of Shirley's books and I also recommend Harold McGhee's book.

          2. re: fern
            MplsM ary RE: fern May 25, 2009 02:10 AM

            Yes. Cookwise was given to my former sister-in-law as she requested a no-nonsense, beginners book.She said it opened up the world of cooking.

            1. re: fern
              rainey RE: fern May 25, 2009 04:50 PM

              Yes indeed! Cookwise and Bakewise! They're readable and incredibly informative.

            2. Michelly RE: Cinnamon May 24, 2009 11:49 PM

              "What Einstein Told His Cook" by Robert Wolke explains many things, and now has a second volume.

              1. k
                KiltedCook RE: Cinnamon May 25, 2009 08:09 AM

                I second Alton Brown's "I'm Just Here For The Food". It's the science behind the techniques, with Master recipes that can be adapted to any "gourmet" usage. Also the companion book "I'm Just Here For More Food" does the same things for baking techniques.

                3 Replies
                1. re: KiltedCook
                  Michelly RE: KiltedCook May 25, 2009 03:51 PM

                  I third Alton Brown's two books, and be sure to watch his show "Good Eats"!

                  1. re: Michelly
                    Cinnamon RE: Michelly May 25, 2009 06:33 PM

                    Love that show. A little manic, but entertaining and useful.

                    1. re: Cinnamon
                      Michelly RE: Cinnamon May 26, 2009 02:01 PM

                      But the mania is great! I mean, I never would have thought of coring a pear with a drill gun!
                      And since his show is so entertaining, even my 10-yr. old watches it, so she learns what to do and WHY, just like me.

                2. Bryn RE: Cinnamon May 26, 2009 06:43 PM

                  For a Vegetarian or a Plant lover: "Anatomy of a Dish"

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