SCIENCE

A lucky dip of quirky picks, each recommended by a single contributor

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Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking

Nathan Myhrvold , Chris Young and Maxime Bilet

Ad Hoc at Home

Ad Hoc at Home

Thomas Keller

Sous Vide Cuisine

Sous Vide Cuisine

Joan Roca and Salvador Brugues

Molecular Gastronomy

Molecular Gastronomy

Hervé This

How Baking Works

How Baking Works

Paula Figoni

The Square Cookbook (Sweet)

The Square Cookbook (Sweet)

Philip Howard

Umami: Unlocking the Secrets of the Fifth Taste

Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen and Klavs Styrbæk

Aquavit

Aquavit

Marcus ‏ Samuelsson

The Science of Ice Cream

The Science of Ice Cream

Chris Clarke

Gastronomic Revelations

Gastronomic Revelations

Hervé This

Umami: The Fifth Taste

Umami: The Fifth Taste

Thomas Keller , Harold McGee , Michael Anthony , Heston Blumenthal , Alexandre Bourdas , David Kinch , Virgilio Martinez , Nobu Matsuhisa , Yoshihiro Murata and Pedro Miguel Schiaffino

La cocina de los valientes

La cocina de los valientes

Pau Arenós

Sergiology

Sergiology

Sergio Herman

Kitchen Mysteries

Kitchen Mysteries

Hervé This

Mouthfeel: How Texture Makes Taste

Mouthfeel: How Texture Makes Taste

Ole Mouritsen and Klavs Styrbæk

On Food and Cooking

On Food and Cooking

Harold McGee

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine

Nathan Myhrvold

Drink Like a Geek: Cocktails, Brews, and Spirits for the Nerd in All of Us

Drink Like a Geek: Cocktails, Brews, and Spirits for the Nerd in All of Us

Jeff Cioletti