Bibliograph

The science of cooking, Dr. Stuart Farrimond

Type

Label

The science of cooking, Dr. Stuart Farrimond

Language

eng

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The science of cooking

Oclc number

973281976

Responsibility statement

Dr. Stuart Farrimond

Summary

"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, [this book] 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."--Publisher website

resource.variantTitle

Science of cooking : every question answered to perfect your cooking

Classification

Creator