Molecular gastronomy is defined as the “scientific discipline involving the study of physical and chemical processes that occur in cooking”.
Following on from a conversation I had with Andrew this past weekend—and after reading this great article from The New York Times—I decided to compile a shortlist of the best books on molecular gastronomy (according to me):
- Harold McGee – On Food and Cooking
- Peter Barham – The Science of Cooking
- Hervé This – Molecular Gastronomy
- Shirley Corriher – Cookwise
- Gardiner and Wilson – The Inquisitive Cook
Update: There are so many books on molecular gastronomy that it can be hard to keep up with what’s available and to discover the best of the bunch and the must-haves. To help I’ve started Molecular Gastronomy Books: a site dedicated to reviewing and categorising the best books on molecular gastronomy.