I received a free copy of this book in exchange for a fair and honest review.  All opinions are my own. 

Author NEMO shares how to make sure the vegan products are safe in the book “Scientific Safety.”

The Synopsis

Scientific Safety answers the question anyone who produces at home eventually asks: how do I know that what I have made is safe. Not out of fear, but out of competence.

The book identifies the two parameters that really decide, and gives each its own chapter. pH: what it is, how it is measured, how it is managed in production, with reference values for each product in the series. Water activity: what it is, how it is measured and how it is estimated when the instrument is missing, and how it is controlled during curing.

The microbiological part follows, with the useful microorganisms on one side and those to be controlled on the other, and the skill of recognising a problem while it is still recoverable.

The chapter on instruments is practical and honest about costs: the pH meter used properly, the precision scale as the most underrated tool, thermometers and hygrometers, the water activity meter, and how to keep a production log that is actually worth keeping.

Safety protocols by product family close the book, from ferments to cured non-cold cuts, from non-cheeses to smoked products, with a monitoring sheet, plus a chapter on storage, real shelf life and warning signs.

THE REVIEW

One aspect of cookbooks that people rarely touch upon that this one does a great job of, is honing in on the process and the need to understand safety in the kitchen. Not only is safety with various cooking equipment vital, but making sure the food that is consumed is safe to eat is equally important, and when developing vegan cheeses and other recipes, it is so crucial to understand that the proper parameters surrounding the development of these foods need to be followed to the letter so that the final product is safe enough to consume.

The author uses this book to break down the need for food safety and how that safety is measured. Measuring both pH levels and water retention, the author breaks down how each of these is properly measured by you as you cook, what you need to look for when testing these products, the proper tools that need to be utilized to test the safety of these foods, and finally the protocols that need to be followed, broken down by food type, from fermented foods in vegan meats and cheeses to sauces and so much more.

THE VERDICT

Compelling, insightful, and engaging, Author Nemo’s “Scientific Safety” is a must-read non-fiction vegan cookbook. The detail and knowledge readers gain from the author’s work on food safety in this book are impressive. Safety is vital, and it helps newcomers to vegan cooking understand what goes into these products and how safety is measured when developing these recipes. If you haven’t yet, please be sure to grab a copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.