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 knowhow to take your cooking to new levels.Explore fundamental culinary concepts, practical advice and stepbystep 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: Stepbystep techniques to demonstrate key concepts in a clear manner Striking illustrations are featured throughout to highlight key culinary processes Scientific concepts organised by food group and ingredient Questionandanswer 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

Binding: Hardback;256 pages; Publisher: Dorling Kindersley Ltd; Classification: WBA; Weight: 1456 g; Dimensions: 262 x 220 x 28

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