The Epicurean Laboratory: Exploring the Science of Cooking
Tina L. Seelig, Nancy J. Serpiello (Illustrator), Tina L. Seeing

Paperback: 163 pages

Publisher: W H Freeman & Co.; (September 1990)

ASIN: 0716721627

Unfortunately, this charming book is out of print.   It was written for a general audience, and had simple line drawings and symbols that explained how starch lines up when dough is kneaded, etc.  JdK

ON FOOD AND COOKING
Harold McGee

List Price:   $22.00

Paperback: 704 pages

Publisher: Scribner; Reprint edition (February 1997)

ISBN: 0684843285

In-Print Editions: Hardcover | All Editions

The Curious Cook: More Kitchen Science and Lore
Harold McGee (Author)

Hardcover: 339 pages

Publisher: North Point Press; (January 1, 1990)

ASIN: 0865474524

Other Editions: Paperback (Reprint) | All Editions

History of Food
Maguelonne Toussaint-Samat, Anthea Bell (Translator)

List Price:   $29.95

Paperback:

Publisher: Blackwell Publishers; (September 1994)

ISBN: 0631194975

Other Editions: Hardcover | All Editions

Food in History
by Reay Tannahill (Author)

List Price:   $16.00

Paperback: 448 pages

Publisher: Three Rivers Press; Revised edition (May 10, 1995)

ISBN: 0517884046

Other Editions: Hardcover | All Editions

Seed to Civilization: The Story of Food
by Charles Bixler Heiser

Paperback:

Publisher: Harvard Univ Pr; 3rd edition (December 1990)

ASIN: 0674796829

Other Editions: Hardcover (New) | All Editions

How to Read a French Fry: And Other Stories of Intriguing Kitchen Science
Russ Parsons (Author)

List Price:   $14.00

Paperback: 352 pages

Publisher: Houghton Mifflin Co; (September 2003)

ISBN: 0618379436

In-Print Editions: Hardcover | All Editions

What Einstein Told His Cook: Kitchen Science Explained
Robert L. Wolke

List Price:   $25.95

Hardcover: 350 pages

Publisher: W.W. Norton & Company; 1st edition (May 2002)

ISBN: 0393011836