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Chris Young


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Chris Young is a rare combination of inventor, entrepreneur and chef. He is the co-author of Modernist Cuisine: The Art and Science of Cooking and the co-founder of ChefSteps, a Seattle-based company that invents appliances and develops cooking methodologies befitting the postindustrial society.
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by Neal Stephenson (May 17, 2016)
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What would happen if the world were ending?A catastrophic event renders the earth a ticking time bomb. In a feverish race against the inevitable, nations around the globe band together to devise an ambitious plan to ensure the survival of humanity far beyond our atmosphere, in outer space.But the complexities and unpredictability of human nature co...
Chris Young
I found I actually enjoyed Seveneves a lot, but mostly because it was competence porn.     source
This book is also recommended by
Barack ObamaBill GatesAdam Savage
The Last Lion Box Set
Winston Spencer Churchill, 1874 - 1965
by William Manchester (Nov 20, 2012)
Goodreads Rating
Universally acclaimed for their compelling narrative, their fresh insights, and their objective renderings of Winston Churchill's life, The Last Lion trilogy presents a revelatory and unparalleled portrait of this brilliant, flawed, and dynamic adventurer, aristocrat, soldier, and statesman. Born at the end of the 19th century when Imperial Britain...
Chris Young
A great series of books.     source
This book is also recommended by
Larry Ellison
by Michel Bras (Mar 26, 2008)
Goodreads Rating
Bras est le créateur d'une cuisine d'émotions toujours renouvelée. Il suffit de voir ses recettes, avant même de les goûter : paysages, architectures, harmonies. Le chef se raconte dans chacun de ses plats, incitant à la découverte et à la simplicité. C'est une cuisine gaie, inventive, comme l'est sa vie, une cuisine qui tient plus de l'amour que d...
Chris Young
I remember looking and being like, I don’t know anybody anywhere doing food that looks like this.     source
On Food and Cooking
The Science and Lore of the Kitchen
by Harold McGee (Nov 23, 2004)
Goodreads Rating
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into so...
Chris Young
My career starts with On Food and Cooking in many ways. There wouldn’t be any of this modern cooking movement without this book, I don’t think.     source
This book is also recommended by
Samin NosratDonald Knuth
The Second Law
by P. W. Atkins (Jan 31, 1984)
Goodreads Rating
All natural change is subject to one law. It's the second law of thermodynamics. In this volume, the acclaimed chemist and science writer P. W. Atkins shows how this single, simple principal of energy transformation accounts for all natural change. Moving from the steam engine to the nuclear age, the narrative is full of vivid examples, ideas, and ...
Chris Young
A phenomenal, casual, infographic-laden read on how the world works from an energy perspective.     source