The Science of Cooking : Every Question Answered to Perfect your Cooking
(Autor) Dr.Stuart FarrimondMaster 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.
Dr.Stuart Farrimond
Dr. Stuart Farrimond is a British food scientist, author, and television presenter known for his expertise in the field of food and cooking. His most notable work, "The Science of Cooking," explores the scientific principles behind cooking techniques and recipes. Dr. Farrimond's writing style is engaging and accessible, making complex scientific concepts easy to understand for readers of all backgrounds. He has made significant contributions to the literature of food science, bridging the gap between science and cooking. Dr. Farrimond's work has had a lasting impact on the culinary world, helping home cooks and professional chefs alike understand the science behind their favorite dishes.
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