The Science of Cooking

Every Question Answered to Perfect Your Cooking

Author  Dr. Stuart Farrimond
The Science of Cooking

It’s time to bring food science out of the lab and into your kitchen!

Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.

Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers…

$39.99
September 19, 2017
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