The Science of Cooking: Every question answered to give you the edge (Hardcover)

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SKU
9780241229781

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Science of Cooking
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflU? 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. Get the answers to your cookery questions 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 you tell if an egg is fresh? 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.

More Information
ISBN 9780241229781
Publisher DK UK
Publication Date Oct 2, 2017
Pages (number) 256
Genre N/A
Author Dr. Stuart Farrimond
Signed No
Format Hardcover
Editorial Reviews N/A
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