Mol­e­c­u­lar gas­tron­omy is defined as the “sci­en­tific dis­ci­pline involv­ing the study of phys­i­cal and chem­i­cal processes that occur in cooking”.

Fol­low­ing on from a con­ver­sa­tion I had with Andrew this past weekend—and after read­ing this great arti­cle from The New York Times—I decided to com­pile a short­list of the best books on mol­e­c­u­lar gas­tron­omy (accord­ing to me):

Update: There are so many books on mol­e­c­u­lar gas­tron­omy that it can be hard to keep up with what’s avail­able and to dis­cover the best of the bunch and the must-haves. To help I’ve started Mol­e­c­u­lar Gas­tron­omy Books: a site ded­i­cated to review­ing and cat­e­goris­ing the best books on mol­e­c­u­lar gas­tron­omy.