Best Selling Books in Agricultural Sciences - Food Science

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release date: Sep 21, 2015
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The Food Lab: Better Home Cooking Through Science

A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award

"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Over 1000 color photographs
release date: Oct 16, 2018
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The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
A New York Times Best Cookbook of Fall 2018​

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.

Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
release date: Mar 08, 2016
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The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
2016 Silver Nautilus Book Award Winner

Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).

“This is the one go-to resource for all things kombucha.”
— Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods 
release date: May 10, 2016
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Meathead: The Science of Great Barbecue and Grilling
For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, Meathead applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
 
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.
 
He shatters the myths that stand in the way of perfection. Among the many busted old husband's tales:
 
Myth: Bring meat to room temperature before cooking.
* Myth: Soak wood before using it.
* Myth: Bone-in steaks taste better.
* Myth: You should sear first, then cook.
 
The book blends chemistry, physics, meat science, and humor. Lavishly designed with hundreds of full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs; Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet -Style; Baja Fish Tacos; Grilled Lobster, and many more.
release date: May 14, 2012
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.

release date: Jun 01, 2017
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How To Brew: Everything You Need to Know to Brew Great Beer Every Time

How To Brew: Everything You Need to Know to Brew Great Beer Every Time (Fourth Edition)

By John Palmer

Fully revised and updated, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities―accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.

A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.

This completely revised and updated edition includes:

  • More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.
  • Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.
  • All other chapters revised and expanded:
    • Expanded and updated charts, graphs, equations, and visuals.
    • Expanded information on using beer kits.
    • Thorough revision of mashing and lautering chapters:
      • Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.
      • Complete discussion of first wort gravity as a function of water to grist ratio.
      • Complete revision of infusion and decoction equations.
    • Revised and updated information on managing your fermentation:
      • Yeast pitching and starters.
      • Yeast starter growth factors.
      • Yeast and the maturation cycle.
  • And much more!

release date: Jun 16, 2017
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ServSafe ManagerBook with Answer Sheet (7th Edition)
definitive book for food safety training and certification.

 

The new  ServSafe ®  Manager Book, 7/e  continues to be ideal for courses that cover the basics, condensed courses, continuing education, and even 1-2 day seminars. The updated book will help readers prepare for the most current ServSafe Food Protection Manager Certification Exam, and more importantly, it will promote adherence to food safety practices on-the-job. 

 

Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Manager Book, 7/e focuses on the preventative measures to keep food safe. To better reflect the changing needs of a diverse and expanding workforce, food safety topics are presented in a user-friendly, practical way with real-world stories to help readers understand the day-to-day importance of food safety. The streamlined delivery of food safety content will create a learning experience that is activity-based and easily comprehended by a variety of learners. The end result is content that is more focused, leading to stronger food safety practices and a better-trained workforce.

 

Developed by the industry, for the industry,  ServSafe®  is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.

release date: Jan 06, 2015
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The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet
A New York Times bestseller
Named one of The Economist’s Books of the Year 2014
Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014
Kirkus Reviews Best Nonfiction Books of 2014
Forbes’s Most Memorable Healthcare Book of 2014
Named a Best Food Book of 2014 by Mother Jones
Named one of Library Journal's Best Books of 2014


In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.

For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?

In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.

With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
release date: Sep 23, 2004
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Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.

Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

release date: Oct 11, 2018
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Dirt to Soil: One Family’s Journey into Regenerative Agriculture

Gabe Brown didn’t set out to change the world when he first started working alongside his father-in-law on the family farm in North Dakota. But as a series of weather-related crop disasters put Brown and his wife, Shelly, in desperate financial straits, they started making bold changes to their farm. Brown―in an effort to simply survive―began experimenting with new practices he’d learned about from reading and talking with innovative researchers and ranchers. As he and his family struggled to keep the farm viable, they found themselves on an amazing journey into a new type of farming: regenerative agriculture.

Brown dropped the use of most of the herbicides, insecticides, and synthetic fertilizers that are a standard part of conventional agriculture. He switched to no-till planting, started planting diverse cover crops mixes, and changed his grazing practices. In so doing Brown transformed a degraded farm ecosystem into one full of life―starting with the soil and working his way up, one plant and one animal at a time.

In Dirt to Soil Gabe Brown tells the story of that amazing journey and offers a wealth of innovative solutions to our most pressing and complex contemporary agricultural challenge―restoring the soil. The Brown’s Ranch model, developed over twenty years of experimentation and refinement, focuses on regenerating resources by continuously enhancing the living biology in the soil. Using regenerative agricultural principles, Brown’s Ranch has grown several inches of new topsoil in only twenty years! The 5,000-acre ranch profitably produces a wide variety of cash crops and cover crops as well as grass-finished beef and lamb, pastured laying hens, broilers, and pastured pork, all marketed directly to consumers.

The key is how we think, Brown says. In the industrial agricultural model, all thoughts are focused on killing things. But that mindset was also killing diversity, soil, and profit, Brown realized. Now he channels his creative thinking toward how he can get more life on the land―more plants, animals, and beneficial insects. “The greatest roadblock to solving a problem,” Brown says, “is the human mind.”

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