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.

How Food The Facts Visually Today's media is full of new discoveries about food - red wine is good for your heart, caffeine will raise your blood pressure - but is there a biological basis to these claims? How Food Works reveals the facts behind your food, evaluates the benefits of superfoods and antioxidants, and explores behind-the-scenes of modern food production.

Other cookbooks by this author

• Especias (The Science of Spice): Orígenes de las especias y principios básicos para usarlas y combinarlas (Spanish Edition)
• La Science de la Cuisine: Plus de 170 questions-réponses pratiques
• The Science of Cooking: Every Question Answered to Perfect Your Cooking
• The Science of Cooking: Every Question Answered to Perfect Your Cooking
• The Science of Flavor: Unlock the Secrets Behind the Art of Flavorful Cooking
• The Science of Flavor: Unlock the Secrets of Flavorful Cooking
• The Science of Gardening: Discover How Your Garden Really Grows
• The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking
• The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking
• Spice: Understand the Science of Spice, Create Exciting New Blends, and Revolutionize Your Cooking