02048nam a2200349Ia 450000500170000000800410001724500510005810000220010926000420013130000460017330000110021950000190023002000180024965000300026765000190029794400080031605000210032494300300034594400120037595300110038754600150039895300310041352010010044459100060144533600090145133700150146033800110147594200710148699800100155799900170156795201140158420260803094222.0251212s2017    xx            000 0 und d1 aThe Science of cooking /cDr Stuart Farrimond.  aFarrimond, Stuart  aLondon :bDorling Kindersley,cc2017.  a256 pages: bchiefly colour illustrations  c27 cm.  aIncludes index  a9780241229781  aCooking FoodxComposition  aFoodxAnalysis  aCIR  a641.5 F24s c2017  b0c0d0e1f0g1h1i0j0  b1c1d0  pSH0369  ain English  cSenior High School Library  a  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.  a0  atext  aunmediated  avolume  2lcccBKajpascuab2019-03-11 11:25:51djderpoe2019-03-27 15:34:31  a10941  c10871d10871  00102ddc4070aBEDbBEDcBEDd2025-12-21oCIR 641.5 F24s c2017pSH0369r2026-06-18 00:00:00w2025-12-21yBK