The Science of Cooking
Every Question Answered to Perfect Your Cooking
by Dr. Stuart Farrimond
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Pub Date Sep 19 2017 | Archive Date Jan 31 2018
Description
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 cooking
A 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!
Available Editions
| EDITION | Other Format |
| ISBN | 9781465463692 |
| PRICE | $30.00 (USD) |
| PAGES | 256 |
Featured Reviews
Reviewer 373627
If you love to cook and want to understand the science behind how recipes work and do not work, this is the book for you. Without knowing this information, I have realized that I can not become the best cook I can be. This book covers every kind of food and how to properly cook them to perfection. This is a reference book you will refer to over and over again
dale d, Reviewer
I truly enjoyed this book. I love to cook and also love science so this book spoke to me on multiple levels. This book is perfect for the beginning Chef or experienced foodie. Even if you think you can cook, the explanation of the processes that make our food taste good is fascinating. This book would also be great for the college graduate starting out as it helps to know which equipment is best in broad strokes and also how to use that equipment to make great meals.
roxi N, Reviewer
This is a fantastic book broken down in an easy-to-read manner. The images are beautiful, the graphics of food provide quick information that can actually be remembered (my mind is a sieve at times). The information itself is amazing - "How do we taste" provides myths versus truths, and the author describes why we taste (example: we taste bitter because it triggers a range of potentially harmful natural toxic substances). There are explanations of why some flavors go so well together, descriptions of kitchen essentials and their differences (I was not aware of carbon steel, stainless steel, and ceramic knives and their properties), etc. I'm a bit disappointed that the galley wasn't available in a kindle format, but this is a resource that I need (and anyone interested in cooking!) should have on their shelves.
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