The Science of Cooking

Unleash your culinary potential with 'The Science of Cooking', a comprehensive guide authored by renowned food scientist Dr. Stuart Farrimond. This 256-page hardcover book delves into essential cooking techniques while bridging the gap between culinary art and food science. Whether you're asking yourself, 'Which vegetables should I eat raw?' or 'How do I poach the perfect egg?', this book offers clear, scientifically-backed answers that will elevate your cooking skills. Dive into chapters that explore a wide range of food types, including meat, seafood, grains, vegetables, and herbs, and discover the intricacies behind flavor, texture, and nutrition. Learn why chocolate is a culinary delight, the safe way to reheat rice, and the secrets to cooking perfect steak and succulent fish every time. The Science of Cooking will not only enhance your cooking repertoire but also empower you with the knowledge to understand the ‘why’ behind each culinary technique. Ideal for home cooks, culinary students, and anyone passionate about food, this essential guide combines practical cooking instruction with the fascinating science of gastronomy. Prepare to debunk myths around diets, including veganism and cholesterol management, while enjoying delicious, scientifically informed dishes. Don't miss out on your chance to transform your kitchen into a science lab for food; grab your copy today and enjoy FREE shipping, allowing you up to 10 days for delivery!

Condition: BRAND NEW
ISBN: 9780241229781
Format: Paper over boards
Year: 2017
Publisher: Dorling Kindersley
Pages: 256


Description:
Which vegetables should you eat raw? How do you make the perfect poached egg? And 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.

Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? 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 the science behind it.

"Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show


This product has FREE shipping however combined shipping for other products is not available with this item. Please allow up to 10 days for shipping.