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The Science of Cooking
Every Question Answered to Perfect your Cooking
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Check link for latest rating. ( 1,045 ratings, 128 reviews)
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Format: Hardback
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The Science of Cooking
$5000
Unit price
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Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every time.
Master the science behind every perfect dish.
Which vegetables should you eat raw? How do you make the perfect poached egg? Should you keep your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions—and many more like them—equipping you with the scientific know-how to take your cooking to new levels.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types, from meat, poultry, and seafood to grains, vegetables, and herbs.
Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction—and discover the science behind it.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The Science of Cooking by Dr. Stuart Farrimond has been positively received, with reviewers appreciating its insightful exploration of culinary techniques through a scientific lens. It distils complex food science concepts into accessible explanations, making it practical and enjoyable for both amateur and seasoned chefs. The book's clear layout, engaging content, and visually appealing design are often highlighted as strong points.
Book Details
INFORMATION
ISBN: 9780241229781
Publisher: Dorling Kindersley Ltd
Format: Hardback
Date Published: 05 October 2017
Country: United Kingdom
Imprint: DK
Audience: General / adult
DIMENSIONS
Spine width: 27.0mm
Width: 221.0mm
Height: 263.0mm
Weight: 1353g
Pages: 256
About the Author
Medical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), \"Dr Stu\" is a science and medical writer, presenter and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications. Stuart is also the founder and editor of online lifestyle-science magazine Guru.
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