The BIG day has finally arrived, my first cookbook is here! I’m so thrilled to share with you 75 delicious recipes, essential cooking tips, and step-by-step guides for better cooking.
Easy Culinary Science for Better Cooking is launching this week, and it’s time to celebrate and get cooking! For those who already pre-ordered the book, they should be in your hands soon, whoo hoo!
Thank you so much, I am beyond humbled by your support. This has been a huge DREAM of mine since I was a little girl, and I feel so grateful that I can share something so special with you. All of you are a big part of making this cookbook possible, you keep me motivated and fuel my fire for sharing and connecting with you through the common love of food!
About the Book
Are you ready to elevate your cooking with culinary science? Of course, you are! My goal is to help home cooks gain confidence in the kitchen through science. This cookbook reflects my passion for teaching others, taking years of education and experience and putting it all in one place.
I’ve packed each page with essential cooking techniques, test kitchen tools and tips, practical science, and 75 tasty and approachable recipes you’ll want to make repeatedly. Not to mention, the mouth-watering photos by the talented Anne Watson are stunning!
Use simple science to transform good dishes into great dishes! Take the guesswork and mystery out of cooking and become an improved home cook with Easy Culinary Science for Better Cooking. Approachable recipes seamlessly blend together food science and culinary arts, to maximize flavor potential.
With 75 test kitchen-approved recipes, featuring some of my childhood favorites, everyday meals, irresistible baked good, and sweet treats.
Test Kitchen Tips & Tricks
- Unique Cooks Note and Recipe Science for each recipe!
- Essential tools and equipment to build a culinary science kitchen- Everything I used to create the cookbook!
- Conversions and equivalents for common kitchen measurements and ingredients.
- Cooking temperature and oil selection guides.
- Step-by-step photo guides for selected recipes!
My cookbook will teach readers the fundamental techniques and tips to help expand your skill set and confidence in the kitchen. Each chapter explores the basic concepts of cooking:
- Dry-Heat Cooking
- Moist-Heat Cooking
- Braising & Stewing
- Slow Cooking
- Chemical Leavening
- Yeast Leavening
Elevate your favorite recipes to make them phenomenal, faster and more delicious, any night of the week. Here’s just a sampling of the drool-worthy recipes:
“Easy Culinary Science for Better Cooking helps curious home cooks navigate the basics of culinary science. Packed with approachable recipes and time-saving tips, every meal will become an opportunity for readers to learn something new and apply it.”
–Nathan Myhrvold, author of Modernist Cuisine
“Science and technique are at the heart of all cooking, but when we focus so much on the science, we lose sight of the most important thing: how delicious the thing on the plate is. Easy Culinary Science for Better Cooking balances these two sides perfectly.”
–Kenji Lopez-Alt, chef and author of The Food Lab: Better Home Cooking Through Science
“I can teach you how to season a steak and grill it to perfection. However, the science behind the browning and distinctive flavor of the steak is what I cannot explain. Jessica Gavin does this brilliantly in Easy Culinary Science for Better Cooking.”
–Jean-Georges Vongerichten, Michelin Star restaurateur, and chef
“I’ve always said that the ‘why’ is just as important as the ‘how,’ and Easy Culinary Science for Better Cooking will teach you both. Delicious recipes are just a bonus to the wealth of knowledge you will receive.”
–Jet Tila, chef, media personality and author of 101 Asian Dishes You Need to Cook Before You Die
“Is cooking an art or is it a science? Why can’t it be both?! Jessica Gavin may not be Bill Nye, but
I sense that she may be a much better cook. Sorry, Bill . . . ”
–Martin Yan, celebrity chef and TV host of Yan Can Cook
“Easy Culinary Science for Better Cooking is like a mini culinary course in book form and is the perfect primer for today’s new crop of home cooks! Jessica excellently demonstrates the intricate science involved in cooking, while remaining approachable and easy to read. With gorgeous photography and skillfully crafted recipes, this book will be an interesting and tasty read for cooks of any level.”
–Beth Moncel, founder of BudgetBytes.com and Saveur Blog Award winner
“Easy Culinary Science for Better Cooking is full of delicious, foolproof recipes, beautiful photos, and helpful cooking tips. Jessica’s food science background shines through on every page!
– Jaclyn Bell, founder of CookingClassy.com
“From the lovely stories and delicious recipes to the captivating science, Jessica will become your instant best friend and culinary companion in the kitchen!”
–Sally McKenney Quinn, author of Sally’s Baking Addiction
Grab A Copy!
Easy Culinary Science for Better Cooking is available for purchase nationwide at the following outlets:
I can’t wait to hear what you think about the cookbook! Please leave any feedback and questions you have in the comments section below. Happy cooking!
Tag me at #jessicagavin when you receive your copy or make a recipe, I’d love to see what you make!