000			01925nam a2200337Ia 4500
005			20260803094222.0
008			251212s2017 xx 000 0 und d
245	1		_aThe Science of cooking / _cDr Stuart Farrimond.
100			_aFarrimond, Stuart
260			_aLondon : _bDorling Kindersley, _cc2017.
300			_a256 pages: _bchiefly colour illustrations
300			_c27 cm.
500			_aIncludes index
020			_a9780241229781
650			_aCooking Food _xComposition
650			_aFood _xAnalysis
944			_aCIR
050			_a641.5 F24s c2017
943			_b0 _c0 _d0 _e1 _f0 _g1 _h1 _i0 _j0
944			_b1 _c1 _d0
953			_pSH0369
546			_ain English
953			_cSenior High School Library
520			_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.
591			_a0
336			_atext
337			_aunmediated
338			_avolume
942			_2lcc _cBK _ajpascua _b2019-03-11 11:25:51 _djderpo _e2019-03-27 15:34:31
998			_a10941
999			_c10871 _d10871