Molecular Gastronomy Books

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Molecular Gastronomy: Exploring the Science of Flavor, Hervé This

Reviewed by Lloyd Morgan on Jul 22, 2010

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Known as Molecular gastronomy’s son and The man who unboiled an egg, Hervé This is the man who writes the books you must own if you’re a self-respecting molecular gastronomist (beginner or professional). This means, of course, that Molecular Gastronomy: Exploring the Science...

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The Inquisitive Cook, by Anne Gardiner and Sue Wilson

Reviewed by Lloyd Morgan on Jul 16, 2010

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The Inquisitive Cook is a thoroughly enjoyable and accessible introduction to the concept of molecular gastronomy and “popular food chemistry” for the absolute beginner. In fact, if you’re a complete newbie to the field and want a short and accessible introduction to the...

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The Science of Cooking, by Peter Barham

Reviewed by Lloyd Morgan on Jul 16, 2010

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Above you can see the famous formula for cooking the perfect boiled egg, derived by Peter Barham and published in The Science of Cooking. The Science of Cooking is often considered to be the concise version of Harold McGee’s On Food and Cooking. This is for two reasons: it is...

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On Food and Cooking, by Harold McGee

Reviewed by Lloyd Morgan on Jul 16, 2010

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Initially published in 1984, Harold McGee’s On Food and Cooking: The Science and Lore of the Kitchen (published in the UK as McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture) is the classic tome of gastronomic science. Updated and re-released in...

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