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The science of cooking : every question answered to perfect your cooking

Author: Stuart Farrimond
Publisher: New York, NY : DK Publishing, 2017.
Edition/Format:   Print book : English
Summary:
"How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflU? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Stuart Farrimond
ISBN: 9781465463692 1465463690 9780241229781 0241229782
OCLC Number: 1029828028
Notes: Includes index.
Description: 256 pages : color illustrations.
Contents: Taste and flavor --
Kitchen essentials --
Meat and poultry --
Fish and seafood --
Eggs and dairy --
Rice, grains, and pasta --
Vegetables, fruits, nuts, and seeds --
Herbs, spices, oils, and flavorings --
Baking and sweet things
Responsibility: Dr. Stuart Farrimond.

Abstract:

"How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflU? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if an egg is fresh? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "--

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