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The Science of Cooking cookbook by Dr Stuart Farrimond

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Books : Cooking : English
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Get answers
to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical
advice, and step-by-step techniques.

Where does the heat come from in a chili pepper? Why is wild salmon
darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you
can master the science behind it, you'll be one step ahead.

Using full-color images, stats and facts
through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking
brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and
grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as
well as for special meals.   Show Demonoid some love with  BitCoin: 1DNoid2VRyfYn9T38Z1SZ5XncG7WMgCeUL How to get BitCoin? 
 

        
  

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