The Science of Cooking

Stuart Farrimond

1136 valoraciones de Goodreads

Idioma: inglés

Editorial: DK, US, 2017

1465463690 / 9781465463692

Serie: Libro 1 de 7 - The Science of Food

Librería: Rarewaves USA, HEBRON, KY, Estados Unidos de AmericaRarewaves USA

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Vendedor de AbeBooks desde el 10 de junio de 2025

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Descripción del artículo del vendedor

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.Perfect your cooking with practical instruction and the science behind it, as you explore:- Step-by-step techniques to demonstrate key concepts in a clear manner- Striking illustrations are featured throughout to highlight key culinary processes- Scientific concepts organized by food group and ingredient - Question-and-answer format to make science relevant to everyday cookingA good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!At DK, we believe in the power of discovery.So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too.…

N° de ref. del artículo LU-9781465463692

Título
The Science of Cooking
Autor
Stuart Farrimond
Editorial
DK, US
Año de publicación
2017
Estado
New
Encuadernación
Hardback
Idioma
inglés
ISBN 10
1465463690
ISBN 13
9781465463692
Peso del artículo
1388 gramos
Serie
Libro 1 de 7: The Science of Food

Rarewaves USA

HEBRON, KY, Estados Unidos de America

Vendedor de 5 estrellas

Vendedor de AbeBooks desde el 10 de junio de 2025

Tarifas de envío en Estados Unidos de America

ArtículoDe 13 a 14 días hábilesDe 13 a 16 días hábiles
Primer artículoEUR 0,00EUR 0,00
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Rarewaves USA

10100 West Sample Road, Ste 101
Coral Springs, FL Estados Unidos de America 33065