Books to teach Food Science 2016

Here are some useful books I’m using for my research to develop my new book Food Science you can Eat

Food Science you can Eat









Culinary Reactions by Simon Quellen Field 5* sensibly written

Culinary Reactions

Experiment with Food Neena Chowdhary 3* not enough detail to cover everthing

The Food Book by Jenny Ridgwell – me – bits and bobs of food science

the food book

Examinging food and Nutrition – Jenny Ridgwell – you can buy it for 1p on Amazon!

examiningIncludes stuff on gelatinisation P 92, making gluten balls, p93 emulsifiers p112, raising agents 114 with investigations for chemical ones and yeast

findingFinding out about Food – Jenny Ridgwell – lots of the first science I taught in the 1970s!

Freaky Food Experiments – Nick Arnold 4* – useful experiments but difficult for me as adult to read as comic style

Freaky Food Experiments

Basic Science for Food Studies Brownsell, Griffith and Jones  4* serious book rather too complex

Fizz in the Kitchen Susan Martineau – for very young children 2*

FIzz in the Kitchen

Do Try this at Home – Science Museum  4* good recipes to use – designed for younger kids

Do Try this at home

Kitchen Chemistry Ted Lister – linked with Heston Blumenthal  and fun

kitchen chemistry

Cooking for Geeks – Jeff Potter – would like to try this but not yet!

Amazing Kitchen Chemistry Projects – 3* American and written in a very excited way – too much for me!

amazing kitchen
Experiments in Home Economics Blackwell
The How and Why of Cookery Haselgrove and Scallon
Experimental work in Food Science Salfield
Science Experiments you can eat Vikki Cobb

science expts you can eat
Finding out about Food Jenny Ridgwell – lots of simple science experiments
Food Science, Nutrition and Health Fox and Cameron
Examining Food and Nutrition Jenny Ridgwell

Cooking questions to puzzle over – Why do we bake things at different temperatures? Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook


Harold McGee

Equipment you might need

Food Probe which monitors high and low temperatures – this is the one I use Thermapen

thermapen thermometersBlow torch to show caramelisation and dextrinisation. Over 18 only can use this as it is dangerous.




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