Here are some useful books I’m using for my research to develop my new book Food Science you can Eat
Culinary Reactions by Simon Quellen Field 5* sensibly written
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
Examinging food and Nutrition – Jenny Ridgwell – you can buy it for 1p on Amazon!
Freaky Food Experiments – Nick Arnold 4* – useful experiments but difficult for me as adult to read as comic style
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*
Do Try this at Home – Science Museum 4* good recipes to use – designed for younger kids
Kitchen Chemistry Ted Lister – linked with Heston Blumenthal and fun
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!
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
Equipment you might need
Food Probe which monitors high and low temperatures – this is the one I use Thermapen