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The Science of Cooking
by Stuart Farrimond
Published on 2017-09-19 by Penguin

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, The Science of Cooking 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.

This Book was ranked at 26 by Google Books

Book ID of The Science of Cooking is az8pDwAAQBAJ, Book which was written byStuart Farrimondhave ETAG "jIWtkmoODhw"

Book which was published by Penguin since 2017-09-19 have ISBNs, ISBN 13 Code is 9781465470799 and ISBN 10 Code is 1465470794

Book which have 256 Pages

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