| Title | : | The Science of Cooking: Every Question Answered to Perfect Your Cooking |
| Author | : | |
| Rating | : | |
| ISBN | : | 1465463690 |
| ISBN-10 | : | 1465463690 |
| Language | : | English |
| Format Type | : | Hardcover |
| Number of Pages | : | 256 pages |
| Publication | : | 4,619 in Books (See Top 100 in Books) |
Its 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 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 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, 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 youre a hobby cook at the beginning of your learning, seeking to cook intuitively, or you love science and learning about its 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 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!
The Science of Cooking: Every Question Answered to Perfect Your Cooking Reviews
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I bought this as a gift to my daughter who was coming a short visit. That gave me time to read it myself! It is a superb book with beautiful graphics and crammed full with information about the science ofcooking. It is a serious book, but easy to understand. It's the kind of book you will keep and re read. LOVED this book! And so did my daughter!
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sin embargo, las tapas llegaron algo maltratadas,posiblemente por manipulacion en libreria o transporte, ya no lo devolvere por que internamente esta muy bien y sin daños,pero si eres amante de los libros, puede sufras por los daños esteticos que trae, y si tienes acceso prefieras comprar en tienda o liberia para garantizar este inmaculado,el libro se ve muy bueno, en la foto el detallito que nombro me toco a mi. La calidad de las hojas y las ilustraciones es buena, y cantidad de temas que toca es mayor a la que esperaba,toda sección viene con graficas e imagenes, es bastante infográficolo compre para regalo, creo le encantará a la persona lo recibirá.
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This amaxing book provides amaxing insoght into the science of cooking. It isn't a recipe book, but rather guides the reader to amazing undetstanding of why foods behave and taste as they do. If you've ever wondered why certain things are done in certain ways in the kitchen, this book probably has all your answers. Anyone, from amateur to professional chef will gain knowledge from reading and "digesting" this lavishly illustrated content.
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Livre de cuisine très intéressant et instructif, un ajout incontournable à la bibliothèque de n'importe quel amateur de cuisine, débutant ou expérimenté. Mise en page impressionnante, contenu riche et diversifié.
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A tactfully written book that came in due time, in hardcover that could last for years and is full of relevant information set in a practical, but not suffocating manner. It has several illustrations and lively explains with images the composition and technical parts of different meat cuts or the elements from a scientific perspective of a roux, or even how a meringue deflates in the presence of egg yolks. I couldn't have picked a better book to really push me into the details of culinary work.I would really recommend.
