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The Science of Cooking: Every Question Answered to Perfect Your Cooking

Every Question Answered to Perfect Your Cooking

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.

Portrait

Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.

An avid blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust, the world's largest medical research charity.

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Beschreibung

Produktdetails

Einband gebundene Ausgabe
Seitenzahl 256
Erscheinungsdatum 19.09.2017
Sprache Englisch
ISBN 978-1-4654-6369-2
Verlag Random House N.Y.
Maße (L/B/H) 26.4/22/2.7 cm
Gewicht 1357 g
Verkaufsrang 24370
Buch (gebundene Ausgabe, Englisch)
Buch (gebundene Ausgabe, Englisch)
Fr. 28.90
Fr. 28.90
inkl. gesetzl. MwSt.
inkl. gesetzl. MwSt.
zzgl. Versandkosten
Versandfertig innert 4 - 7 Werktagen,  Kostenlose Lieferung ab Fr.  30 i
Versandfertig innert 4 - 7 Werktagen
Kostenlose Lieferung ab Fr.  30 i
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