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The Science of Good Food: The Ultimate Reference on How Cooking Works
Paperback - English

A comprehensive A-Z encyclopedic reference with more than 1,800 entries provides straightforward explanations of the how and why of food cooking. Highly readable and with 100 recipes that demonstrate principles, this book is for cooks of all levels. ...

The science of cooking is the most fascinating and influential development in cuisine.

Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferr n Adri of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.

This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.

Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.

More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.

The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

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Publication Date
26.42cm x 19.56cm x 3.81cm
Age Group
NA to NA
Not Applicable to Not Applicable
Lexile Level
About Author

Joachim, David
David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the International Association of Culinary Professionals award-winning "The Food Substitutions Bible" and the "New York Times" best-sellers "A Man, a Can, a Grill "and "Mastering the Grill", coauthored with Andrew Schloss. His book "The Science of Good Food "was an IACP award winner, a James Beard Award finalist, and a World Food Media award finalist for Best Food Book. His latest book is "Rustic Italian Food", written with James Beard Award-winning chef Marc Vetri. He is the cofounder of Chef Salt, a line

Schloss, Andrew
Andrew Schloss is a well-known teacher, food writer, and food product developer. Schloss has authored many cookbooks and countless food articles. His first book, "Fifty Ways to Cook Most Everything", was a Book-of-the-Month-Club Main Selection. "The Science of Good Food" (co-authored with David Joachim) won an IACP Cookbook Award, and their book "Mastering the Grill "was a "New York Times" best-seller. Schloss is also the author of "Homemade Soda." He is a past president of the International Association of Culinary Professionals and lives outside Philadelphia with his wife, Karen, and their in

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