Book of the Week: The Science of Cooking (Dr. Stuart Farrimond)

1. Quick Overview

Author: Dr. Stuart Farrimond
Publisher: DK (2017)
Reading Level: General audience/food science enthusiasts
Cost: Approximately $20–25 (hardcover or eBook)
Why it’s worth reading: Explains the chemistry of everyday cooking through clear language and visual explanations.

2. What It’s About

Dr. Farrimond brings scientific thinking to the kitchen, breaking down how heat, time, and chemistry transform ingredients. The book uses illustrations and infographics to show how reactions create flavor and texture, turning cooking into an applied science.

The result is both practical and fascinating. Readers learn how to use chemistry to improve their food and gain a new appreciation for how science touches even the simplest meal.

3. Memorable Moment or Quote

"Cooking is the most delicious chemistry experiment you will ever perform."
This line captures the book’s core idea that curiosity and creativity are as essential to cooking as any recipe.

4. Where to Find It

Available through DK, Amazon, and libraries.

5. If You Liked This Book...

• Stuff Matters by Mark Miodownik
  
  

• The Flavor Equation by Nik Sharma
  
  

• Simply Chemistry by DK

6. If You Want to Go Deeper
Read The Food Lab by J. Kenji López-Alt for a detailed, experiment-driven approach to food science.