Good introduction to the science/math of baking/cooking?

[uoficowboy]

Hey there - I'm a professional engineer/amateur foodie. I'm very interested in being able to create my own recipes for things - instead of just trying to use other people's. Specifically, I feel like I can choose the right flavors OK - but I never know how to proportion things. For example, I really like how if you're making pancakes you need a half teaspoon of baking soda for every cup of buttermilk to cancel out the acidity of the buttermilk, and that a teaspoon of baking soda gives the equivalent leavening of 4 teaspoons of baking powder. The little mathematical details - getting proportions right and all that - really just makes me happy.

Are there any good books or other resources that cover these sorts of things?

Thanks!

 

[GotGarlic]

This is exactly what you're looking for: Cookwise: The Secrets of Cooking Revealed. It's written by Shirley Corriher, a food scientist who has appeared on "Good Eats" with Alton Brown, and it's all about the science of cooking and baking. Understanding this has made a big difference in my cooking. HTH.

 

[Katie H]

This is exactly what you're looking for: Cookwise: The Secrets of Cooking Revealed. It's written by Shirley Corriher, a food scientist who has appeared on "Good Eats" with Alton Brown, and it's all about the science of cooking and baking. Understanding this has made a big difference in my cooking. HTH.

Shirley rocks! GotGarlic is right. This book is probably just what you want.

 

[RobsanX]

Go to Amazon and search for "science of cooking". A book with that title will come up, plus several others.

 

[PieSusan]

This is exactly what you're looking for: Cookwise: The Secrets of Cooking Revealed. It's written by Shirley Corriher, a food scientist who has appeared on "Good Eats" with Alton Brown, and it's all about the science of cooking and baking. Understanding this has made a big difference in my cooking. HTH.

You took the words right out of my mouth, er off my fingers.....

 

[jennyema]

Harlod McGee's books would probably interest you, too. They are more technical that Cookwise.

This website is a good one, too Cooking for Engineers

What U of I are you referring to?

 

[uoficowboy]

Harlod McGee's books would probably interest you, too. They are more technical that Cookwise.

This website is a good one, too cooking for engineers

What U of I are you referring to?

I knew of the website, but I haven't seen Harlod's books before. I'll have a look!

I went to the University of Illinois at Urbana Champaign. (BSEE '07)

 

[padams2359]

It would be an engineer that would be trying to find the mathematical side of cooking. Next, we will have an architect trying to make an 8 layer cake. Just kidding.

 

[Uncle Bob]

I like Harold McGee's books....Cookwise is very good too!

 

[milkdemcows]

You can also get textbooks like the Professional Chef, not so much for the science and math (though there are those elements), but also to really get techniques down

 

[smoothseas]

This website is a good one, too Cooking for Engineers

Just went and registered. Doesn't appear to be very active, but promises to be a veritable treasure trove of information.

Thanks for heads up.

 

[ChefJune]

This is exactly what you're looking for: Cookwise: The Secrets of Cooking Revealed. It's written by Shirley Corriher, a food scientist who has appeared on "Good Eats" with Alton Brown, and it's all about the science of cooking and baking. Understanding this has made a big difference in my cooking. HTH.

Shirley has also just come out with the companion book, "Bakewise." I don't have it yet, but rest assured it will contain as much fabulous information as "Cookwise."

 

[cara]

I've got another one for you:

Amazon.com: The Science of Cooking: Peter Barham: Books

 

[jennyema]

Not many Illini out here in Bsoton. I went to IU but grew up near the other U of I (Iowa).

Go into a big box bookstore and look at the books that have been recommended. Most (like Barnes and Noble) will carry them all.