The Science of Cooking
Every Question Answered to Perfect your Cooking
$46.90
- Hardcover
256 pages
- Release Date
2 October 2017
Summary
Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every time.
Master the science behind every perfect dish.
Which vegetables should you eat raw? How do you make the perfect poached egg? Should you keep your eggs in the fridge? 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…
Book Details
| ISBN-13: | 9780241229781 |
|---|---|
| ISBN-10: | 0241229782 |
| Author: | Dr. Stuart Farrimond |
| Publisher: | Dorling Kindersley Ltd |
| Imprint: | DK |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 2 October 2017 |
| Weight: | 1.36kg |
| Dimensions: | 262mm x 220mm x 25mm |
| Series: | The Science of Food |
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What They're Saying
Critics Review
Out in time for Christmas, it’s a belter! It really is.
This meticulously researched tome is just the thing for a curious cook * Delicious * Out in time for Christmas, it’s a belter! It really is. – Chris Evans * BBC Radio 2 The Chris Evans Breakfast Show *
About The Author
Dr. Stuart Farrimond
Medical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), “Dr Stu” 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. Stuart is also the founder and editor of online lifestyle-science magazine Guru.
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