Best Food Science Books of 2025

Baked to Perfection by Katarina Cermelj, the winner of the Fortnum & Mason Food and Drink Awards 2022, is a must-have for anyone looking for gluten-free baking recipes that work every time. The book covers a wide range of recipes, from crusty bread and cinnamon rolls to layered cakes and delicate patisserie, all gluten-free. The author shares her knowledge of gluten-free flours and how they behave, and provides expert tips, scientific explanations, and step-by-step photography to help readers achieve gluten-free perfection. Baked to Perfection is an indispensable guide for anyone looking to bake gluten-free.

The Science of Spice by Dr. Stuart Farrimond is a comprehensive and adventurous recipe book that explores the science behind spices. The book features 52 exciting recipes from around the world, an explanation of what spices are and how they're produced, and dozens of spice blends you can make and use. The color-coded charts help you learn the chemical compounds that make up the flavors, and there are instructions on how to design your own spice blends. This book is perfect for curious cooks and adventurous foodies looking to experiment with new flavor combinations. Overall, it's a must-have volume that doubles up as a great coffee table book for the whole family to love.

The Noma Guide to Fermentation is a must-have book for any home cook or professional chef looking to expand their culinary skills. René Redzepi and David Zilber, the masterminds behind Noma's extraordinary flavor profiles, reveal their never-before-revealed techniques to creating an extensive pantry of ferments. With over 500 step-by-step photographs and illustrations, this book goes beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. Moreover, the book features more than 100 original recipes that showcase the game-changing pantry ingredients. The Noma Guide to Fermentation is a fresh set of transformative cooking fundamentals that will make ferments something cooks reach for as readily as salt.

The Julia Rothman Collection: Farm Anatomy, Nature Anatomy, and Food Anatomy is a box set that includes three of Julia Rothman's best-selling books along with 10 framable prints. The books provide a whimsical and educational guide to life on a farm, nature's hidden wonders, and delectable tidbits from kitchens and pantries around the world. Julia Rothman's illustrations offer a unique perspective on the world around us, making this collection a must-have for anyone curious about the natural world. The books are beautifully presented in a specially designed slipcase that makes them a perfect gift for any book lover.

A Field Guide to Tequila is a comprehensive guide to one of the world's most popular spirits. This book takes you through the complete process of how tequila is made, from the blue agave plant to the final product. It covers the different types of tequila available, the history of tequila, and even offers a complete guide to tequila tourism. With beautiful visuals and a recipe for the best-ever margarita, this book is perfect for both tequila connoisseurs and those who are just curious about the drink. Overall, A Field Guide to Tequila is an excellent resource for anyone interested in learning more about this beloved spirit.

The Art of Fermentation by Sandor Katz is a comprehensive guide to do-it-yourself home fermentation. Winner of the James Beard Foundation Book Award for Reference and Scholarship, this New York Times bestseller is the ultimate resource for anyone interested in preserving food through fermentation. The book covers a wide range of topics, from fermenting vegetables and grains to making alcoholic beverages and using fermentation in agriculture and energy production. Katz's writing is clear and informative, making the process of fermentation accessible to beginners while providing insights for experienced practitioners. Overall, The Art of Fermentation is an essential resource for anyone interested in learning about this ancient form of food preservation.

Meathead: The Science of Great Barbecue and Grilling is the ultimate guide for mastering the art of grilling. Written by the founder of AmazingRibs.com, Meathead provides readers with a comprehensive understanding of the science behind the perfect barbecue. With over 100 tested recipes and contributions from physicist and food scientist Prof. Greg Blonder, PhD, of Boston University, readers will learn the difference between dry and wet brining, the importance of digital thermometers, and much more. The book is filled with humor, beautiful photos, and shatters common myths about grilling. Overall, Meathead is a must-have for anyone looking to up their grilling game.

The Essential Home-Ground Flour Book is a comprehensive guide that teaches readers how to create their own flour at home. The book covers the history of whole grains, the benefits of home milling, and provides information on tools and equipment for the process. Additionally, it includes 100 recipes for delicious baked goods such as muffins, pancakes, and pastries, with options for gluten-free, dairy-free, and vegan diets. Written by Sue Becker, who has been teaching the benefits of whole grain nutrition and baking with freshly milled flour since 1992, this book is a must-have for anyone interested in creating their own flours and improving their overall health.

This book, titled "Ultra-Processed People: The Science Behind the Food That Isn't Food," is a thought-provoking manifesto on the impact of ultra-processed foods (UPF) on human health and the environment. Written by Chris van Tulleken, an award-winning BBC broadcaster and scientist, the book delves into the addictive nature of UPF and how it has become the primary source of calories for most people. Through his self-experiment, the author shows the catastrophic impact of UPF on the body and the planet. This book proposes real solutions for policy-makers, doctors, and individuals to change their eating habits and attitudes towards food. It's a must-read for anyone interested in the future of food and health.

The Big Book of Kombucha by Storey Publishing is a complete guide for brewing, flavoring, and enjoying the health benefits of fermented tea. With over 400 recipes, including 268 unique flavor combinations, it provides illustrated step-by-step instructions and troubleshooting tips for brewing your own kombucha at home. The book also includes fascinating details about the drink's history, its health benefits, and recipes for delicious foods and drinks you can make with kombucha. This is an in-depth guide to all things kombucha and a must-have for every homebrewer.