The Science of Cooking
every question answered to perfect your cooking
$43.01
- Hardcover
256 pages
- Release Date
1 October 2017
Summary
Unlock Your Inner Chef: The Science of Cooking
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect souffle? 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…
Book Details
| ISBN-13: | 9780241229781 |
|---|---|
| ISBN-10: | 0241229782 |
| Author: | Stuart Farrimond |
| Publisher: | Dorling Kindersley Ltd |
| Imprint: | DK |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 1 October 2017 |
| Weight: | 1.33kg |
| Dimensions: | 261mm x 216mm x 24mm |
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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
Stuart Farrimond
Dr. Stuart Farrimond specializes in food science and 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.
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