The Science of Cooking - Every Question Answered to Perfect Your Cooking - 9780241229781

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

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

By: Dr. Stuart Farrimond

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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 souffl�? 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.

Publication Date:

05/10/2017

Number of Pages::

256

Binding:

Hard Back

ISBN:

9780241229781

Categories:

Cooking, Food & Drink

Cooking Methods

Books

RAMADAN MUST READS

Cooking, Food & Drink

Non Fiction

All Time Bestseller

Book Details

Publisher Date:

05/10/2017

Number of Pages::

256

Binding:

Hard Back

ISBN:

9780241229781

Categories:

Cooking, Food & Drink, Cooking Methods, Books, RAMADAN MUST READS, Cooking, Food & Drink, Non Fiction, All Time Bestseller,

Description

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 souffl�? 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.

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