The Science of Cooking
Every Question Answered to Perfect your Cooking
$35.75
- Hardcover
256 pages
- Release Date
2 October 2017
Summary
Allow bestselling author and TV food scientist Dr Stuart Farrimond to guide you through the scientific expertise that makes for flawless cooking every time.
Master the science behind every perfect dish.
Which vegetables should you eat raw? How do you make the perfect poached egg? Should you keep your eggs in the fridge? Food scientist, Dr Stuart Farrimond, answers all these questions - and many more like them - equipping you with the scientific know-how to tak…
Book Details
| ISBN-13: | 9780241229781 |
|---|---|
| ISBN-10: | 0241229782 |
| Author: | Dr. Stuart Farrimond |
| Publisher: | Dorling Kindersley Ltd |
| Imprint: | DK |
| Format: | Hardcover |
| Number of Pages: | 256 |
| Release Date: | 2 October 2017 |
| Weight: | 1.35kg |
| Dimensions: | 26mm x 221mm x 262mm |
| Series: | The Science of Food |
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Critics Review
Out in time for Christmas, it’s a belter! It really is.
This meticulously researched tome is just the thing for a curious cook * Delicious * Out in time for Christmas, it’s a belter! It really is. – Chris Evans * BBC Radio 2 The Chris Evans Breakfast Show *
Dr. Stuart Farrimond
Dr Stu, a medical doctor turned food scientist, is the author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018), and The Science of Living (2020). He is a science and medical writer, presenter, and educator, making regular appearances on TV, radio, and at public events. His writing has been featured in national and international publications. Stuart is also the founder and editor of the online lifestyle-science magazine Guru.
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