Disclaimer: I was sent a copy of both of these books for review purposes. No other compensation was received.
Our mothers and grandmothers often had the privilege of growing up in a kitchen with their own mothers. They learned to season and taste their way to a good meal. The how and why of what made a recipe work wasn’t really that important. Many of today’s generation are not so fortunate. So, where do we turn to create the fluffiest biscuits or the richest chocolate cake? DK Books of course.
How Food Works The Facts Visually Explained, answers questions you didn’t even know you had about food. How do refrigeration work? What is an antioxidant? Why is burned toast a bad idea? You will totally clean up at Jeopardy after this.
A nutritionist in a book that explains key concepts about food and what makes it good or bad for you, How Food Works brings the science of food to life. Through a highly visual approach that uses bold infographics, explore the good, the bad, the confusing, and the trending world of food. Discover what an antioxidant is, find out what a superfood does to your body, and learn why it is dangerous to reheat rice.
This is a great book for the food nerd on your Christmas list. Just don’t expect to hear from them for a few days after they open it.
Now, if you’re looking for less trivia and more science, I’d recommend The Science of Cooking Every question answered to perfect your cooking
Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really “seal in” the juices? A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals
This book should help settle even the most intense of cooking debates. How far ahead of cooking do you salt food? (at least 15 minutes) Does basting a turkey really keep it moist (spoiler alert: no) Is organic beef tastier (probably not) Even a non-foodie can’t help but love this information packed book.
Science of Cooking Giveaway
One lucky Canadian reader has the opportunity to win a copy of The Science of Cooking Enter using the Rafflecopter form below. Odds of winning will depend on the number of eligible entries received. Not responsible for lost or misdirected entries. Contest closes December 19, 2017 11:59 pm ET Good luck!