ScienceThrillers brings you the first installment in our annual geek gift recommendations. These lists, which usually link directly to amazon.com, feature great gifts for the science-minded people in your life.
Today on Black Friday, as we recover from tryptophan narcosis, we turn our attention to food-themed gifts for geeks. In particular, these items are all about molecular gastronomy, a trendy arena where science meets the art of cooking. The first batch features books; the second, tools for performing science-based tricks with your own food at home.
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
- Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter
- Culinary Reactions: The Everyday Chemistry of Cooking by Simon Quellen Field
- The Science of Good Cooking (Cook’s Illustrated Cookbooks) by the Editors of America’s Test Kitchen
- What Einstein Told His Cook: Kitchen Science Explained by Robert Wolke
- The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History) edited by Cesar Vega, Job Ubbink, and Erik van der Linden
Molecular gastronomy kits let you spherify, emulsify, and gelatify (!) foodstuffs in your home kitchen. You’ll need some knowledge and some chemicals which are found in the items below.