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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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The Science of Cooking - Every Question Answered to Perfect Your Cooking Cooking Methods
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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 Online Book Bazar Up To 60% Ramzan Recommendations 20% OFF

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