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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."--Publisher website.
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Showing 2 featured editions. View all 2 editions?
Edition | Availability |
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1
The Science of Cooking: Every Question Answered to Perfect your Cooking
2017, Dorling Kindersley Publishing, Incorporated
in English
0241229782 9780241229781
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2
The science of cooking
2017, DK Publishing
in English
- First American edition.
1465463690 9781465463692
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Includes index.
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Feedback?September 19, 2021 | Edited by ImportBot | import existing book |
September 18, 2021 | Edited by Spondyl | Update work title |
May 24, 2019 | Created by MARC Bot | import new book |