---
product_id: 48788831
title: "The Science of Cooking"
price: "31.26 OMR"
currency: OMR
in_stock: true
reviews_count: 13
url: https://www.desertcart.com.om/products/48788831-the-science-of-cooking
store_origin: OM
region: Oman
---

# The Science of Cooking

**Price:** 31.26 OMR
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** The Science of Cooking
- **How much does it cost?** 31.26 OMR with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.om](https://www.desertcart.com.om/products/48788831-the-science-of-cooking)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
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## Description

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance… [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

Review: Five Stars - I'm studying food science at uni and this is a huge help for the basics.
Review: very interesting book with lots of informations. - very interesting book with lots of informations.

## Features

- New
- Mint Condition
- Dispatch same day for order received before 12 noon
- Guaranteed packaging
- No quibbles returns

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | 186,060 in Books ( See Top 100 in Books ) 142 in Engineering Physics 403 in Engineering & Technology Education 826 in Popular Science Physics |
| Customer Reviews | 4.4 out of 5 stars 95 Reviews |

## Images

![The Science of Cooking - Image 1](https://m.media-amazon.com/images/I/61T7h+Z0o4L.jpg)

## Available Options

This product comes in different **Media Language, Media Format** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Five Stars
*by A***R on 22 November 2015*

I'm studying food science at uni and this is a huge help for the basics.

### ⭐⭐⭐⭐⭐ very interesting book with lots of informations.
*by D***S on 11 August 2017*

very interesting book with lots of informations.

### ⭐⭐⭐⭐ science of cooking
*by C***E on 28 November 2013*

Excellent book that describes cooking in a really informative manner. Really lets you know why you should do certain things in the kitchen. However DO NOT TRY AND BUY THIS BOOK FROM MONTEIL BOOKS. THEY 'LOST IT IN THE POST' and they did not replace it as they 'had no more in stock' and they also did not refund me my money. Buy it from someone else.

## Frequently Bought Together

- The Science of Cooking
- The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
- Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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*Product available on Desertcart Oman*
*Store origin: OM*
*Last updated: 2026-11-13*