Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking


Product Details

$26.95  $24.79
Columbia University Press
Publish Date
8.6 X 8.6 X 0.9 inches | 1.45 pounds

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About the Author

Guy Crosby, PhD, CFS, is adjunct associate professor of nutrition at the Harvard T. H. Chan School of Public Health. He is the science editor for Christopher Kimball's Milk Street and was the science editor for America's Test Kitchen. He is coauthor of New York Times best-seller The Science of Good Cooking (2012) and Cook's Science (2016).


Cook, Taste, Learn elegantly intertwines history, chemistry, anthropology, and culinary science to create a captivating guided tour through the arc of human invention. The general scientific advancements feel just as vital to our enjoyment of good food as the evolution of cooking science. An accessible and inspiring contribution to the history of science!--Ali Bouzari, author of Ingredient: Unveiling the Essential Elements of Food
Cook, Taste, Learn entertains with a smorgasbord of curious facts, delightful explanations, and fun recipes. What is so special about olive oil? Why use one kind of potato for baking and another for boiling? How does one make scrambled eggs fluffy? Crosby's history of cooking provides a riveting education for your inner chef.--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human
As a foodie myself I was delighted to see all suspicions confirmed in Cook, Taste, Learn--that advances in the culinary arts are commonly empowered by curious scientists who also happen to be hungry.--Neil deGrasse Tyson, American Museum of Natural History
In Cook, Taste, Learn, you can have your cake and understand its chemistry, too.--Christopher Kimball's Milk Street
If you are chemist who is whizz in the lab but not so great in the kitchen, this might just be the perfect thing for you!--Chemistry World
A sprightly delight.--Nature
Reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.--Food Technology
If you're interested in the science of food and cooking and its history, this is a great book to read.--Food Crumbles