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The Science of Cooking

Every Question Answered to Perfect your Cooking

Dr. Stuart Farrimond

$47.99

Hardback

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English
DK
02 October 2017
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 new levels.

In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood to grains, vegetables, and herbs.

Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it.
By:  
Imprint:   DK
Country of Publication:   United Kingdom
Dimensions:   Height: 263mm,  Width: 221mm,  Spine: 27mm
Weight:   1.353kg
ISBN:   9780241229781
ISBN 10:   0241229782
Pages:   256
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Specialising in food science, Dr Stuart Farrimond 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 - the world's largest medical research charity.

Reviews for The Science of Cooking: Every Question Answered to Perfect your Cooking

Out in time for Christmas, it's a belter! It really is. -- Chris Evans * BBC Radio 2 The Chris Evans Breakfast Show *


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