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The Science of Cooking: Every Question Answered to Perfect Your Cooking

$35.00 Hardcover SEE Inside!

Written By:

Stuart Farrimond

About the Author:

Specializing in food science, Dr. Farrimond is a science & medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.

Published By:

Dk Pub, 09/19/2017

Product Details:

256 p. : 11.00 H x 1.00 D x 9.00 W inches 3.00 lbs.

Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really seal in the juices? What is the trick to making the perfect soufflé? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. This book brings food science out of the lab and into your kitchen! Get answers to all your cookery questions, and make tastier, more nutritious food using underlying scientific principles and tried-and-true methods of cooking. Fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, as well as myth-busting findings on veganism, diets, & cholesterol. Presents full-color images, stats and facts, thorough infographics, and an engaging Q&A format. Solve the quandary of meal preparation, with chapters covering all food types from meat, poultry and seafood, to grains, vegetables, and herbs. Perfect for honing everyday cooking as well as for special occasion dishes. ...
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