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Category Further learning
If you’re interested in food, and science, you probably want to learn even more than what we have on our website or try your hand at some of those great techniques. That’s why we collect all sorts of opportunities for further learning, whether those are books, courses or podcasts, if we think it’ll be of help for you, we’ll discuss it!
Have a great other resource for further learning that you want us to write about? Let us know!
The Ultimate Cookie Handbook by Tessa Arias – Book Review
Looking to improve your cookie baking game? Want to really understand how to improve your cookies? If so, we might have a great book tip for you! Why do you buy a new cookbook? To gather recipes? Because it looks…
An Interview With Bryan Quoc Le – Author of “150 Food Science Questions Answered”
We recently got the chance to talk to Bryan Quoc Le, fellow food scientist and author of 150 Food Science Questions Answered (affiliate link). We had a great conversation about our passions for food science and about Bryan’s journey to…
How the LoafNest, a New Way to Bake Bread, Was Developed
Have you ever dreamed of developing and selling your own kitchen tools? Have you never been fully satisfied with the tools that are already out there? Do you see plenty of opportunities to tweak and improve existing designs? If so,…
Brilliant Bread by James Morton – Book Review
Before I even started watching the Great British Bake Off (and got hooked quite quickly) I got a cookbook from one of the participants of this great British baking tv-show. Someone who had discovered the magic of the Great British…
Chai, Chaat, Chutney by Chetna Makan – Book Review
“Chetna is the queen of spice”. All throughout her journey through the British Bake Off competition Chetna Makan manages to pull off great flavour combinations. In her crispy lentil kachori “the volume of spices (…) was frankly staggering, that’s lovely”.…
Cook, Taste, Learn by Guy Crosby – Book Review
Inventions rarely ever come all by themselves. You can’t invent a can, if there is no tin, you can’t invent beer without there being vessels to hold it and you can’t invent bread if you don’t have grains. What we…
Sweet by Yotam Ottolenghi – Book Review
Creating original, good dessert recipes isn’t easy. There are so many brownies recipes out there already, the same for a cupcake or ice cream recipe. Finding a book that really teaches you something new if you’ve got your basics covered…
Van Leeuwen Artisan Ice Cream – Book Review
Reading a cookbook from authors passionate about their topic, who write a cookbook about a topic because it’s what they do day in day out is always great. These books ‘shine’ more than those in which the topic is just…
Gastrophysics by Charles Spence – Book Review
We don’t talk about if often here, how to make sure that the food you make, is actually liked and desired by your customers. Whether that’s your family eating a meal, or millions of people buying your food. Instead, we…
The Turkish Cookbook by Musa Dağdeviren – Book Review
Some cookbooks you buy because you like the author’s cooking style (e.g. Plenty), others you buy to learn more about a specific topic (Hello, my name is ice cream), others you buy to open doors to a world you didn’t…
Salt Fat Acid Heat by Samin Nosrat – Book Review
Most cookbooks or books about cooking, are recipe books. One recipe after the other. There might be some personal story from the author intertwined throughout, or a few tips and tricks on how to make it work well. Most books…
Cook’s Science & Science of Good Cooking by Cook’s Illustrated – Book Review
If you’re like me, you believe there’s always something new to learn. And if you would like to learn something about food & science, in a very accessible way, the two books we’re reviewing today might be a great fit…