The Science of Cooking

The Science of Cooking

Book - 2017
Rate this:
"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 (3z(Bseal in(3y (Bthe 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.
Publisher: New York, New York : DK Publishing, 2017
Edition: First American edition
ISBN: 9781465463692
1465463690
Characteristics: 256 pages : illustrations (chiefly color) ; 27 cm

Opinion

From the critics


Community Activity

Comment

Add a Comment

PimaLib_SueJ Nov 08, 2017

Do you know how to tell if the fish you are preparing for dinner is fresh? pg 68
Do you know how to tell if an egg is fresh? Pg 99
Can you make fluffy rice every time? pg 131
Just a wealth of information on every page with lots of pictures to help you with your cooking.
You might just need to buy this one for yourself. Try it, you'll like it.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Browse by Call Number

Recommendations

Subject Headings

  Loading...

Find it at BPL

  Loading...
[]
[]
To Top