The Science of Food 2 Books Set - Cooking & Nutrition by Farrimond & Lambert - Non Fiction Hardback

Titles in This Set
The Science of Cooking
The Science of Nutrition

Details
Condition: Brand New
Format: Hardback
Publisher: DK
Series: The Science of Food

Overview
This two-book collection brings together DK's acclaimed Science of Food series, pairing kitchen know-how with evidence-based nutrition advice. The Science of Cooking answers everyday culinary questions with real food science, while The Science of Nutrition cuts through conflicting diet trends using the latest research. Together they make a practical, myth-busting pair for home cooks and health-conscious readers who want facts, not fads, behind every meal they prepare and every ingredient they choose.

About the Books
The Science of Cooking, by food scientist and TV presenter Dr. Stuart Farrimond, takes everyday kitchen questions — like which vegetables are best eaten raw, how to poach the perfect egg, or why chocolate tastes so good — and answers them with clear, visual, lab-tested science. Rather than listing recipes, it explains the "why" behind cooking techniques, covering heat, chemistry, texture, and flavor so readers can troubleshoot and improve results on their own, from searing steak to cooking rice safely. The Science of Nutrition, written by registered nutritionist Rhiannon Lambert, takes the same evidence-first approach to diet and wellbeing. It tackles the noise of conflicting nutrition advice head-on, covering topics such as gut bacteria, weight management, heart health, immune support, vegan diets, and intermittent fasting. Rather than pushing a single diet philosophy, the book acknowledges that nutrition needs vary from person to person and instead equips readers with the scientific literacy to evaluate claims themselves. Both hardback titles are part of DK's "Science of Food" series, which uses infographics, diagrams, and concise explainers to make complex science approachable for everyday readers. Displayed together, they form a cohesive reference set for anyone who wants to understand both sides of the plate — how food is prepared and how it affects the body — making this collection a strong pick for home cooks, nutrition-curious readers, or anyone building a practical kitchen and health reference shelf.

Key Benefits

• Pairs culinary technique with nutrition science in one cohesive two-book set
• Written by recognized experts — a food scientist and a registered nutritionist
• Answers real, everyday questions instead of relying on vague food myths
• Visual, infographic-style layout makes dense science easy to digest
• Durable hardback format suited to repeated kitchen and reference use
• Great gift for home cooks, health-conscious readers, or science-minded foodies

Book-by-Book Guide
The Science of Cooking — Explains the chemistry and technique behind everyday cooking questions, from perfect eggs to better steak.
The Science of Nutrition — Uses current research to address common questions on diet, gut health, weight, and overall wellbeing.

About the Authors
Dr. Stuart Farrimond is a doctor-turned-food-scientist and science communicator known for translating culinary chemistry into practical kitchen advice for a general audience. Rhiannon Lambert BSc MSc RNutr is one of the UK's leading registered nutritionists and the founder of Rhitrition, a Harley Street clinic specializing in weight management, gut health, and overall nutrition, as well as a podcast host and author known for evidence-based dietary guidance.

Why You'll Love This Set
Perfect for the aspiring home chef or health-focused reader on your gift list, this hardback duo makes a thoughtful birthday or holiday gift, a stocking stuffer for food lovers, or a standout addition to any kitchen bookshelf or reference collection.

Please Note: This is the UK edition with the ISBN as listed; the cover may vary slightly from the image shown.