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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.
5 books on the list
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Seveneves book cover
Neal Stephenson - 2015-05-19
Goodreads Rating
Experience a captivating story that explores humanity's tenacity and determination for survival. When a catastrophic event threatens Earth, nations come together to devise a plan for humanity's survival in outer space. But unanticipated dangers and complications put the mission at risk, leaving only a handful of survivors. Thousands of years later, humanity's descendants embark on a new journey to a transformed Earth. Neal Stephenson's Seveneves is a masterpiece of speculative fiction that combines science, philosophy, technology, psychology, and literature to offer a thrilling and thought-provoking vision of the future.
Chris Young
I found I actually enjoyed Seveneves a lot, but mostly because it was competence porn.      source
Bras book cover
Michel Bras - 2008-01-01
Goodreads Rating
Michel Bras, renowned chef and talented photographer, invites readers into his world of emotion and wonder through his innovative cuisine. His dishes are a reflection of his life and encourage simplicity, inviting readers to discover the joy of cooking. This book is not just a culinary portrait, but an invitation into Bras' world and a chance to experience the rare flavors he captures through his camera lens.
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 book cover
On Food and Cooking
The Science and Lore of the Kitchen
Harold McGee - 2004-11-23 (first published in 1984)
Goodreads Rating
Discover the fascinating science behind the food we eat with this kitchen classic, hailed as a "minor masterpiece" by Time magazine. Written by Harold McGee, On Food and Cooking is the ultimate guide for food lovers and professional chefs alike, exploring the origins of our food, what it's made of, and how cooking transforms it. This new, fully revised and updated edition features expanded content, over 100 new illustrations, and the latest insights into traditional and modern methods of food production. Delight in the science of flavor and learn tips for selecting the best ingredients with this invaluable and fascinating compendium of basic information about cooking and eating.
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
Also recommended by
Samin NosratDonald Knuth
The Last Lion book cover
The Last Lion
Winston Spencer Churchill
William Manchester - 1984-04-01 (first published in 1983)
Goodreads Rating
This biography covers the first 58 years of Winston Spencer Churchill, the adventurer, soldier, aristocrat, and statesman whose courageous vision guided the destiny of Imperial Britain during troubled times. It explores the captivating story of a remarkable man who looms today as one of the greatest figures of the 20th century.
Chris Young
A great series of books.      source
Also recommended by
Larry Ellison
The Second Law book cover
The Second Law
P. W. Atkins - 1984-01-01
Goodreads Rating
Discover how the second law of thermodynamics governs all natural change. Acclaimed chemist and science writer P. W. Atkins explores this simple principle of energy transformation, tracing its impact from steam engines to the nuclear age. Atkins presents vivid examples, ideas, and images to convey this important concept, without relying on mathematics.
Chris Young
A phenomenal, casual, infographic-laden read on how the world works from an energy perspective.      source