My introduction to the now celebrity chef Samin Nosrat was through Michael Pollan’s book Cooked. Soon after she started making appearances in several of the podcasts I listen to. She talked about her culinary story, which led to the book Salt, Fat, Acid, Heat: Mastering The Elements Of Good Cooking and the Netflix show of…Continue reading Book review: Salt, Fat, Acid, Heat (Samin Nosrat)
Category: Book review
Book review: Culinary reactions (Simon Quellen Field)
Culinary Reactions: The Everyday Chemistry Of Cooking is a book for the scientists who love cooking or the cooks who love science. If you are neither of those, you might find this book frustrating. Consider yourself warned. The author Simon Quellen Field is the CEO of Kinetic MicroScience, a company that designs and sells science…Continue reading Book review: Culinary reactions (Simon Quellen Field)
Book review: Healthy Gut Healthy You (Dr Michael Ruscio)
Healthy Gut Healthy You is the long-awaited book by Dr Michael Ruscio, an American functional medicine practitioner, researcher and podcaster. Dr Ruscio started off as a chiropractor and discovered functional medicine during his own healing journey. He focuses on treating the gut as the first step for improving a wide range health conditions, many of…Continue reading Book review: Healthy Gut Healthy You (Dr Michael Ruscio)
Book review: The Longevity Diet (Prof Valter Longo)
The Longevity Diet is one of these few diet books worth reading. It was written by Prof Valter Longo, one of the leading scientists in the field of longevity. Prof Longo has been experimenting with fasting-mimicking protocols in order to extend life and vitality. One of the coolest facts about Prof Longo I learned from…Continue reading Book review: The Longevity Diet (Prof Valter Longo)
Book review: Gastrophysics (Charles Spence)
Gastrophysics: The New Science of Eating is a recently published book by British experimental psychologist Charles Spence. I had heard about his work in a few food podcasts I listen to, particularly his experiments with “sonic seasoning” – the effect that sound has on taste and texture perception. The introduction was written by British celebrity…Continue reading Book review: Gastrophysics (Charles Spence)
Book review: The Bad Food Bible
I first heard about this book in a food-related podcast (can’t remember which one). The full name of the book – The Bad Food Bible: How and Why to Eat Sinfully – was totally unappealing to me but somehow the book showed in my Audible list of suggestions and I decided to give it a…Continue reading Book review: The Bad Food Bible
Book review: Cooked by Michael Pollan
I finally listened to Michael Pollan‘s latest book, Cooked – A Natural History of Transformation. Pollan, a contributor writer for The New York Times, is one of the thought leaders of the real food movement. His previous books, which include The Omnivore’s Dilemma, In Defense Of Food and Food Rules, focus on the intersection of…Continue reading Book review: Cooked by Michael Pollan