This summer I plan to read more. I have already ordered my fiction novels for when I’m chilling by a pool in Greece but I have also ordered 3 books which will hopefully help me as a teacher to prepare for the new Food Preparation and Nutrition curriculum.
The books are as follows:
The science of cooking by Peter Barham
I have read this book a few years ago and I think it is fantastic. This book helps me to understand the chemistry and physics that underpins the many processes involved in cooking. It includes chapters on the science behind food groups such as fish, meat and poultry and offers insights into the scientific processes involved in making pastry, bread, sauces and souffles.It includes experiments to try with food and a synopsis of problems that may occur when cooking certain foods. So, I intend to reread this book and make notes and practice experiments that will hopefully improve my teaching next year.
Molecular Gastronomy by Herve This
Herve This is a physical chemist at the Institute National de la Recherché Agronomique in Paris.
The book is divided into four parts
- Secrets of the Kitchen
- The physiology of flavour
- Investigations and models
- A Cuisine for tomorrow
I have to admit this book looks like it will be hard to digest but I’m up to the challenge and I am hoping by the time I have read it I will gain some ideas on how to use the molecular gastronomy kits I have bought to use next year. Fingers crossed.
AQA GCSE Food Preparation and Nutrition by Anita Tull and Garry Littlewood.
I am very excited by this book and it is the book I plan to use with my pupils in the upcoming years. I love detail and I feel that this book has that “attention to detail” look about it. I particularly like the fact that there are lots of practice questions and stretch and challenge activities and that the recipes include a piece on ” what is the science behind this recipe?”. I think the graphics will be helpful for pupils who are visual learners. It will certainly be a welcome aid in my scheme of work planning this summer.
So here’s to a productive summer of reading that I am sure I will very much enjoy as a self-proclaimed food teacher geek.