Edible Structures: The Basic Science of What We Eat

Name: Edible Structures: The Basic Science of What We Eat
Price: 65.99 USD
Availability: InStock
ISBN: 9781439898901

✍️ Aguilera, Jose Miguel

Reader Score

4.4

(1 review)

$65.99

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Methods & Techniques

📚 EDITORIAL REVIEW

“Grab this if you are a culinary student, pro chef, or total food nerd who loves geeking out over molecular transformations. You won't find quick weeknight dinners or step-by-step baking ratios here; readers wanting a traditional recipe collection will be deeply disappointed.

— Editorial Team

Author

Aguilera, Jose Miguel

📚 all books by this author (2) →

🏛 CRC Press 📅 2012 📔 Paperback ISBN: 9781439898901

📝 Description: Edible Structures: The Basic Science of What We Eat

Understanding the science behind cooking has become all the rage. In an entertaining and educational way, this book describes the science that transforms the structures of delicious food. The author reveals some of the intimate secrets of cooking, and explains how food molecules affect our health and well-being. The text also delves into the mysteries of modern cuisine. Through clear and objective essays, it answers many questions about food, raw materials, manufacturing processes, and the benefits and risks involved in our daily food consumption. It makes a fun and informative read for professional chefs, culinary students, and anyone interested in the science behind food.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Jose Miguel Aguilera delivers an informative, entertaining investigation into food structure and culinary science. Published by an academic press, the book succeeds in answering essential questions about modern culinary mysteries, processing techniques, and nutritional health through clear and focused essays. However, readers seeking a traditional recipe collection, step-by-step dish photography, or immediate weeknight dinner ideas will not find them here. For those who want quick cooking projects without technical theory, this title will feel overly analytical, but serious food enthusiasts will welcome its analytical clarity.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

Grab this if you are a culinary student, pro chef, or total food nerd who loves geeking out over molecular transformations. You won't find quick weeknight dinners or step-by-step baking ratios here; readers wanting a traditional recipe collection will be deeply disappointed.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Jose Miguel Aguilera delivers an informative, entertaining investigation into food structure and culinary science. Published by an academic press, the book succeeds in answering essential questions about modern culinary mysteries, processing techniques, and nutritional health through clear and focused essays. However, readers seeking a traditional recipe collection, step-by-step dish photography, or immediate weeknight dinner ideas will not find them here. For those who want quick cooking projects without technical theory, this title will feel overly analytical, but serious food enthusiasts will welcome its analytical clarity.

❓ Frequently asked questions

No, this is an essay-based exploration of food science rather than a traditional illustrated cookbook with standard kitchen recipes.

No, the text focuses on explaining the science, molecules, and manufacturing processes behind food rather than providing practical cooking measurements.

📖 Who should read this

📜 Historical context

Rooted in the intersection of food science and modern gastronomy, this work explores the physical structures and molecular mechanics of everyday eating. Rather than focusing on a specific geographic tradition or restaurant, it investigates the fundamental manufacturing processes, raw materials, and biological impacts governing what we put on our plates daily.