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 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.
Detalles del producto
Editorial : DK; Illustrated edición (19 Septiembre 2017)
Idioma : Inglés
Tapa dura : 256 páginas
ISBN-10 : 1465463690
ISBN-13 : 978-1465463692
Dimensiones : 8.63 x 1.11 x 10.31 pulgadas
Clasificación en los más vendidos de Amazon: nº13,822 en Libros (Ver el Top 100 en Libros)
nº23 en Enciclopedias y Guías de Cocina
nº27 en Cocina, Comida y Vino Referencia (Libros)
nº171 en Artes y Técnicas Culinarias (Libros)
Opiniones de clientes: 4.8
2,331 calificaciones
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