In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kit

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creation

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and t

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w