The Science of Cooking: Every Question Answered to Perfect Your Cooking

by Farrimond, Stuart
5 out of 5 Customer Rating
ISBN: 9781465463692
Availability:
$14.99
Used - Hardcover - 9781465463692

Available Offers

20% Off In Cart
See Details
Offer Details
Get 20% off on pre-owned items, available in store and online. Offer valid May 23-26, 2025. This offer cannot be combined with other discounts or coupons and does not apply to previous purchases. Offer cannot be used to buy gift cards or items labeled as 'New' on HPB.com. Sale prices will be reflected in your cart.
Pickup at HPB West Lane Avenue Out of stock at HPB West Lane Avenue Check other stores
FREE -
Ship to Me
$3.99 - Get it May 30 - Jun 2

Overview

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.

  • Format: Hardcover
  • Author: Farrimond, Stuart
  • ISBN: 9781465463692
  • Condition: Used
  • Dimensions: 10.10 x 1.00
  • Number Of Pages: 256
  • Publication Year: 2017

Customer Reviews