Physics of cooking book

The definitive book on the physics and science of cooking is Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner, Pia Sörensen, and David Weitz.

Based on Harvard University's wildly popular course, this book explores the scientific basis of why recipes work by breaking down fundamental concepts like heat transmission, phase transitions, and viscosity. 

It brings the classroom to your kitchen with hands-on experiments and recipes from revolutionary chefs. It breaks down complex physical processes like elasticity using real chef-designed recipes. 

Special Features: Includes hands-on experiments, full-color illustrations, and recipes/contributions from master chefs like Ferran Adrià, José Andrés, and Christina Tosi. 

If you are looking to explore further the Physics of cooking books, other top-rated books on the physics and science of cooking include: 

1) The Food Lab by J. Kenji López-Alt: A massive practical guide breaking down the everyday science and mechanics behind home cooking.

Filled with hundreds of practical experiments, fool-proof techniques, and over 1,000 illustrative color photographs. 

2) The Science of Cooking by Dr. Stuart Farrimond: An extensively illustrated guide that answers everyday culinary questions using easy-to-digest science and striking graphics.

3) On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee: The foundational encyclopedia for food science, explaining the physical and chemical processes behind almost every ingredient.

Reference detailing what food is made of on a molecular level, how heat transforms it, and the history of cooking methods. 

4) Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold: A monumental multi-volume masterpiece detailing the extreme physics, chemistry, and techniques of high-end molecular gastronomy.

5) Molecular Gastronomy: Exploring The Science Of Flavor

Written by Hervé This, the renowned physical chemist who co-founded the molecular gastronomy movement. 

Uses physics and chemistry to debunk ancient culinary myths and master recipes like the perfect soufflé. 

6) The Science of Cooking by Peter Barham: Focuses tightly on the physics and chemistry of domestic cooking, covering meat toughness and soufflés.

7) The Science of the Oven by Hervé This: Explores the complex chemical and physical transformations such as how heat changes liquids into solids that occur during baking and roasting. 

8) The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime ofSuccess in the Kitchen by The Editors of America's Test Kitchen and Guy Crosby Ph.D. 

Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, and Perfect Chocolate Chip Cookies) illustrate each of the basic principles at work. 

These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. 

9) Meathead:The Science of Great Barbecue and Grilling – An NYT Bestselling BBQ Cookbook and Smoker Guide by Meathead Goldwyn and Greg Blonder 

This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling.  

With the help of physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, he explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea; which grill grates are best; and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird.