I consider myself fortunate to have received an advance copy of The Science of Cooking by Dr. Stuart Farrimond. I’m a little ashamed that it has taken me this long to get around to posting about it. Why? This. Book. Is. Fantastic.
The Science of Cooking appeals to me on a number of levels. There are no recipes but there are countless facts and useful bits of information that speaks to the food geek in me. More than just arcane or arbitrary trivia, this information will help you to become better educated about the food you’re cooking and eating.
Interested in knowing more about the differences in taste and texture between grain-fed and grass-fed beef? Dr. Farrimond will give you the answer and he’ll do it in a way that is smart, thoughtful and accessible. With exceptionally good organization and use of graphics, this is a book that I’ll be delighted to purchase in hard copy form to have as a part of my cooking reference shelf.
This review is based on a NetGalley ARC provided in exchange for an honest, unbiased opinion.