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The Science of Cooking by Stuart Farrimond
The Science of Cooking by Stuart Farrimond
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Every Question Answered to Perfect Your Cooking
256 pages, Hardcover
Condition: LIKE NEW: This book is almost as new, with no damage nor defects.
Genres: Cooking / Cookbooks / Nonfiction / Food / Science / Reference / Culinary
Unlock the secrets of culinary science and elevate your cooking to new heights with this comprehensive guide, offering fundamental principles, practical advice, and step-by-step techniques to create more flavorful and nutritious meals.
Delve into the scientific underpinnings of cooking with answers to intriguing questions: What is the source of heat in a chili pepper? Why does wild salmon exhibit a darker hue than its farmed counterpart? Does searing meat truly encapsulate its juices? While a well-crafted recipe is invaluable, a grasp of the underlying science empowers you to achieve culinary mastery.
The Science of Cooking demystifies food science, bridging the gap between laboratory and kitchen through vibrant full-color images, compelling infographics, and an engaging question-and-answer format. Explore a diverse range of topics, including meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, and baked goods, enabling you to refine your everyday cooking and create exceptional meals for special occasions.
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