Another Book I Need to Read: The Science of Good Food

Here's a Washington Post review of "The Science of Good Food" by David Joachim & Andrew Schloss. What makes the book sound briliant, and a possible kitchen staple, is that it advocates "whole foods" in the sense that I use the term: fresh foods prepared at home. Knowing some of the science of food preparation -- without feeling inundated by the wealth of knowledge that makes up food science and molecular gastronomy.

The book is meant to foster menu planning and enjoyable meal preparation leading to meals that taste better simply from having gone to the trouble of preparing them. Like the author I too go through cycles of cooking-and-not-cooking as my motivation waxes and wanes -- this book might give me the direction I need on off days, when all I feel motivated to prepare are carrots and peanut butter. Lunch, yum. =)

A huge rift has emerged in the world of nutrition between advocates of "whole foods" and "food science" -- a discipline most of us associate with highly processed packaged foods. Joachim helps to bridge that gap, reminding us that even whole foods -- such as fresh fruits and vegetables, grains and beans, meats, cheeses and eggs -- are processed when we add heat to, season, combine or can them. Thumb through his book, and maybe you'll feel a bit less wary of letting scientists in your kitchen after all.