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The Science of Cooking: Every Question…
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The Science of Cooking: Every Question Answered to Perfect Your Cooking (udgave 2017)

af Dr. Stuart Farrimond (Forfatter)

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingSamtaler
881244,839 (3.7)Ingen
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.… (mere)
Medlem:ksnapier
Titel:The Science of Cooking: Every Question Answered to Perfect Your Cooking
Forfattere:Dr. Stuart Farrimond (Forfatter)
Info:DK (2017), 256 pages
Samlinger:Dit bibliotek, Læser for øjeblikket
Vurdering:****
Nøgleord:cooking, reference, nonfiction, wine pairing

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The Science of Cooking: Every Question Answered to Perfect Your Cooking af Dr. Stuart Farrimond

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Dr. Farrimond is a specialist in the area of food science. He also is known for television, radio and public appearances. In this book Dr. Farrimond presents a book on the science of food that is easy to understand. There are more than 150 questions on the subject which he addresses along with tips and diagrams. Included are a vast area of food, taste, essentials and so much more. The book is interesting and the photography is amazing.

I love most aspects of science, but in the last few years I have found the science of food fascinating. Dr. Farrimond was able to expand my education in a way that I was able to comprehend easily. I see this book will become a part of my resource shelf to pull out to look at again and again.

I was given this book by NetGalley and DK in exchange for my honest review. ( )
  ksnapier | Jan 13, 2018 |
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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.

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