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

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

Condition: New
Format: Hardback
ISBN (The Science of Cooking): 9780241229781
ISBN (The Science of Nutrition): 9780241506462
Publisher: DK
Age Range: Adult / General Readership

Overview:
This two-book set from DK's Science of Food series removes the guesswork from eating well. The Science of Cooking, by food scientist Dr Stuart Farrimond, explains the chemistry behind kitchen techniques, while The Science of Nutrition, by nutritionist Rhiannon Lambert, unpacks what happens inside your body when you eat. Together they form a practical, evidence-based reference for cooking confidently and eating with understanding, free from fad diet claims.

About the Books:
The Science of Cooking answers the questions home cooks ask most: why does meat turn tough, how do you get a perfect sear, why do eggs curdle, and how does heat change the structure of vegetables, grains and dairy? Dr Farrimond organises the book by ingredient and technique, pairing explanations with step-by-step visuals so food science becomes a useful kitchen skill, consulted the way you would a recipe book.

The Science of Nutrition takes the same evidence-first approach to diet and health. Rhiannon Lambert, a leading UK registered nutritionist, examines popular eating patterns such as plant-based diets, low-carb approaches and intermittent fasting, explaining what current research actually says about each. The book covers macronutrients, the gut microbiome, supplements, and how needs shift across life stages, translating clinical research into practical guidance rather than restrictive rules. Both titles use DK's signature infographic style, with clear diagrams making dense science easy to absorb. Together they bridge the gap between what you put in the pan and what happens once you eat it.

• Written by a recognised food scientist and a registered nutritionist
• Covers cooking technique and dietary science in one complementary set
• Clear, DK-style infographics make complex science easy to understand
• Evidence-based content, free from fad-diet claims
• Durable hardback format, ideal for regular kitchen reference
• A thoughtful gift for food lovers, cooks and health-conscious readers

About the Authors:
Dr Stuart Farrimond is a science and medical writer, broadcaster and founder of food-science website Guru Magazine, known for translating culinary chemistry into accessible guidance for home cooks. Rhiannon Lambert is one of the UK's leading registered nutritionists, founder of Rhitrition clinic, a Sunday Times bestselling author, and a trusted media voice on diet and wellbeing. Both authors specialise in making complex research genuinely useful for everyday readers.

Why You'll Love This Collection:
This pairing turns ordinary cooking and eating habits into informed choices, backed by real research rather than trends. It is a lasting kitchen reference and a brilliant gift for anyone who loves food, science or healthy living.

Please Note: Cover shown may vary slightly from the UK edition received; ISBNs listed are for the UK editions supplied.