You don’t need to be Stephen Hawking to be informed about the latest science when it comes to food. Check out Gastrophysics below, or one of the other books that talk about cutting edge research in what tastes good and is good for you. If the lab isn’t your jam (even the Burger Lab) then the other new arrivals still have you covered. From the urban metropolises of Japan to the Oregon farm, these other books cover the whole spectrum of natural and nutritious home-grown veggies to furious fast food.
Badditives! : The 13 Most Harmful Food Additives in Your Diet — and how to avoid them / Linda Bonvie and Bill Bonvie ; foreword by James S. Turner.
“Ever wondered how colored cereals get those vibrant hues? Are artificial sweeteners a healthy substitute for sugar? Badditives! cuts through the fog of information overload with current, updated research, identifying thirteen of the most worrisome ingredients you might be eating and drinking every day.” (Book Jacket)
Gastrophysics : The New Science of Eating / Charles Spence ; foreword by Heston Blumenthal.
“Why do we consume 35% more food when eating with one other person, and 75% more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he’s stepping out of his lab to lift the lid on the entire eating experience — how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.” (Adapted from Syndetics summary)
Thug Kitchen : eat like you give a f*ck : the official cookbook.
“‘Thug Kitchen’ started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow (“This might be my favorite thing ever”) and named Saveur’s Best New Food blog of 2013–with half a million Facebook fans and counting–Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.” (Syndetics summary)
Scraps, Wilt + Weeds : Turning Wasted Food into Plenty / Mads Refslund & Tama Matsouka Wong.
Inventive and delicious food, made from what most people throw away, SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins–food that would normally go to waste–Refslund creates beautiful and accessible recipes for the home cook without sacrificing anything to flavor.” (Adapted from Syndetics summary)
Dishing up the Dirt : simple recipes for cooking through the seasons / Andrea Bemis.
“Andrea Bemis, the creator of the popular farm-to-table blog Dishing Up the Dirt builds on her success with this beautiful, simple, seasonally driven cookbook, featuring more than 100 inventive and delicious whole-foods recipes and dozens of color photographs.” (Syndetics summary)
Super Grains : cooking techniques and recipes using grains from amaranth to quinoa / Joanna Farrow.
“Super Grains is a stylish guide to the nutritional benefits of different grains, with culinary advice, recipe ideas, complementary flavour combinations and inventive ways to cook with these often overlooked ingredients. Eat healthily by eating well. ‘Super’ grains are loosely defined as being less refined and therefore more pure than those treated with pesticides, fertilisers, irrigation and other forms of modern farming. They include quinoa, millet, buckwheat, spelt, wild rice and many other nutritious staples. Experiment with healthy risottos, muffins and burgers made from grains. Feast on a guilt-free split pea stew, richly flavored with Ethiopian spices.” (Syndetics summary)
Junk Food Japan : addictive food from Kurobuta / Scott Hallsworth ; photography from David Loftus.
“Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta’s ‘insanely delicious delicacies’ (Jay Rayner, Observer). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly, Tea Smoked Lamb and Kombu Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.” (Adapted from Syndetics summary)
Amazing Edible Seeds : health-boosting and delicious recipes using nature’s nutritional powerhouse / Vicki Edgson and Heather Thomas ; photography by Yuki Sugiura.
“Trained nutritionist Vicki Edgson and experienced food writer Heather Thomas set out the origins, nutritional make-up and health benefits of 20 seed varieties before exploring their diverse and delicious culinary uses. With more than 50 recipes that demonstrate the amazing versatility of these small, nutrient-packed ingredients, Amazing Edible Seeds offers numerous ways to enjoy seeds, from sprinkling them over salads or your breakfast bowl, to the more unexpected and adventurous applications to stews, risottos and desserts.” (Adapted from Syndetics summary)
A New Way to Dinner : a playbook of recipes and strategies for the week ahead / Amanda Hesser & Merrill Stubbs ; photography by James Ransom.
“A smart, inspiring cookbook showing how to plan, shop, and cook for dinners (and lunches and desserts) all through the week. The secret? Cooking ahead. Starting with flexible base dishes made on the weekend, Amanda and Merrill mix, match, and riff to create new dinners, lunches, and even desserts throughout the week. Blistered tomatoes are first served as a side, then become sauce for spaghetti with corn. They also share clever tips and tricks for more confident cooking, showing how elements can work across menus and seasons to fit your mood or market, and how to be scrappy with whatever’s left in the fridge.” (Adapted from Syndetics summary)
Burger Lab / Daniel Wilson.
“Burger Lab examines the elements that make up the ultimate burger: the perfect squishy bun; a pickle that has just the right amount of tang and crunch; the exact quantity of mayo and ketchup to deliver maximum flavor without over-powering the burger; and the ultimate pattie that’s meaty, juicy and umami-intense. It is a science to get all the elements perfect, but in this unique cookbook Daniel Wilson shows us how to get the chemistry exactly right.” (Adapted from Syndetics summary)