01925nam a2200337Ia 4500 20260803094222.0 251212s2017 xx 000 0 und d The Science of cooking / Dr Stuart Farrimond. Farrimond, Stuart London : Dorling Kindersley, c2017. 256 pages: chiefly colour illustrations 27 cm. Includes index 9780241229781 Cooking Food Composition Food Analysis CIR 641.5 F24s c2017 0 0 0 1 0 1 1 0 0 1 1 0 SH0369 in English Senior High School Library 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. 0 text unmediated volume lcc BK jpascua 2019-03-11 11:25:51 jderpo 2019-03-27 15:34:31 10941 10871 10871 0 0 ddc 0 0 BED BED BED 2025-12-21 CIR 641.5 F24s c2017 SH0369 2026-06-18 00:00:00 2025-12-21 BK