The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond

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  • ISBN 10 1465463690
  • ISBN 13 9781465463692
  • Published Sep 19 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher DK

Publishers Text

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.

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? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead.

Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

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