150 Food Science Questions Answered by Bryan Le

150 Food Science Questions Answered by Bryan Le ISBN-13: 978-1646118335 Paperback: 198 pages Publisher: Rockridge Press Released: July 21, 2020

Source: ebook review copy from the publisher.

Book Description, Modified from Amazon:
Does cold water come to a boil faster than warm water? Why does fat taste so good? What makes popcorn pop? Most of the processes that occur during cooking are based on principles found in biology, chemistry, and physics. 150 Food Science Questions Answered is an intriguing look into the science of food, from the eyes of a food science Ph.D. candidate and recipient of the James Beard Legacy Scholarship.

Learn food science―how controlling heat, moisture, acidity, and salt content can magically transform the way flavors are developed and perceived. Understand the food science behind the few hundred milliseconds that creates our sense of taste. With increased knowledge will come increased mastery, no matter what you’re cooking.

Inside 150 Food Science Questions Answered you’ll find: Can you control garlic’s intensity by the way you cut it?―Garlic’s signature burn is released when its cell walls are cut into. Whole garlic will impart mild flavor; garlic crushed into a paste will deliver the strongest punch. Does alcohol burn off when cooked?―Quick processes like flambé eliminate only about 25% of alcohol, while long-simmering can remove almost all of it. Does searing a steak seal in the juices?―No, but it does develop delicious flavors through a process called the Maillard reaction.


My Review:
150 Food Science Questions Answered answers common questions people have about cooking and baking. The author took a common question, then described the science behind it and how to apply this information in your kitchen. He covered the categories of cooking basics; flavor basics, meat, poultry, and fish; eggs and dairy; fruits and vegetables; baking and sweets; food safety and storage. The science was not so deep that it should lose the average cook. The application of the science does help the reader to get the desired result, like tasty browning of food by knowing the ideal temperatures and other tips. As a "health nut," I felt like he sometimes missed the point of the question. For example, he says that preservatives "in moderate amounts" are safe (he does not say what moderate amounts are), whereas food without preservatives can make you very sick if it goes bad. True, but one can have foods without either the artificial preservatives or bad microbes. Anyway, overall, I'd recommend this interesting and informative book to those interested in the science behind cooking and baking.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.