The Science of Cooking - Dr Stuart Farrimond

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ISBN-9780241229781
Now, you can cook tastier, nutritious food by using fundamental principles and step-by-step techniques with this book named “The Science o...
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Description

About The Book:

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.

About The Author:

Specialising in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, the Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity.

Specifications:

    Features

    • Brings food science into your kitchen
    • Includes topics like meat, fruits, spices and herbs
    • Perfect guide for special meals
    • Helps you master the science behind cooking
    • Includes stats, facts and an engaging Q&A format

Product Specifications

SKU ISBN-9780241229781
Publisher DK
Country of Origin India
Language English
No of Pages 256 pages
Dimensions 22.1 x 2.8 x 26 cm
Return Policy Non Returnable

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