The Science of Cooking & The Science of Nutrition 2 Books Collection Set - Non Fiction - Hardcover

Titles in This Set
The Science of Cooking: Every Question Answered to Perfect Your Cooking
The Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Responsibly for Health and Happiness

Details
Condition: Brand New
Format: Hardcover
ISBN: 9781465463692 (The Science of Cooking), 9780744039894 (The Science of Nutrition)
Publisher: DK

Overview
This two-book hardcover set pairs DK's bestselling Science of Food titles into one essential kitchen and wellness library for curious cooks. The Science of Cooking, by food scientist Dr. Stuart Farrimond, turns everyday cooking questions into clear, evidence-based answers grounded in real science. The Science of Nutrition, by registered nutritionist Rhiannon Lambert, cuts through conflicting diet advice with research-backed, practical guidance. Together they equip readers with the knowledge to cook smarter and eat better, making this collection a standout gift for anyone who loves food, science, or both.

About the Books
The Science of Cooking takes readers out of the lab and into the kitchen, answering practical questions every cook has wondered about: which vegetables are best eaten raw, how to make a perfectly poached egg, whether eggs belong in the fridge, and why chocolate tastes so irresistible. Dr. Stuart Farrimond, a food scientist and television presenter, breaks down the chemistry and physics behind everyday cooking techniques so readers can troubleshoot problems and elevate their results, whether searing the perfect steak or cooking flawless fish every time. The book blends fundamental culinary science with step-by-step techniques, making it as useful for beginners as it is for experienced cooks looking to understand the "why" behind their methods.

The Science of Nutrition takes a similarly myth-busting approach to diet and wellness. Rhiannon Lambert, a leading UK registered nutritionist, draws on the latest research to answer common food-related questions without the one-size-fits-all approach so much diet advice relies on. Topics range from gut bacteria and weight management to heart health, immune support, vegan diets, and intermittent fasting. Rather than pushing a single trend, the book empowers readers to understand the science behind nutrition so they can make informed, confident choices suited to their own bodies and goals. Together, these two titles form a comprehensive, science-first approach to how we cook and how we eat every day.

Key Benefits

• Pairs two bestselling DK "Science of Food" titles in one hardcover set
• Written by a food scientist and a registered nutritionist for trustworthy, evidence-based advice
• Answers real-world cooking and diet questions with clear, accessible explanations
• Richly illustrated with diagrams and photography throughout
• Makes a thoughtful gift for home cooks, health-conscious readers, and curious minds
• Useful as a practical kitchen reference and a nutrition myth-buster in one set

Book-by-Book Guide
The Science of Cooking — Explores the chemistry behind everyday techniques, from poaching eggs to searing steak.
The Science of Nutrition — Uses current research to debunk popular diet myths.

About the Authors
Dr. Stuart Farrimond is a science and medical writer, television personality, and educator known for making food science accessible to home cooks. Rhiannon Lambert is one of the UK's leading registered nutritionists and founder of Rhitrition, a private nutrition clinic in London. She holds a first-class degree in Nutrition and Health and a Master's degree in Obesity, Risks, and Prevention. Both authors bring research-based expertise to their fields, translating complex science into practical, everyday guidance.

Why You'll Love This Set
Perfect for the home cook who wants to understand the science behind every recipe, and the health-conscious reader tired of conflicting diet advice, this hardcover set makes a thoughtful holiday gift, birthday present, or stocking stuffer for any kitchen bookshelf.

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