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The Science of Cooking: Every Question Answered to Perfect your Cooking Hardcover – 2 October 2017
by
Dr. Stuart Farrimond
(Author)
Dr. Stuart Farrimond
(Author)
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Product details
- Publisher : Dorling Kindersley; 1st edition (2 October 2017)
- Language : English
- Hardcover : 256 pages
- ISBN-10 : 0241229782
- ISBN-13 : 978-0241229781
- Dimensions : 22 x 2.7 x 26.5 cm
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Product description
Review
Out in time for Christmas, it's a belter! It really is. -- Chris Evans ― BBC Radio 2 The Chris Evans Breakfast Show
This meticulously researched tome is just the thing for a curious cook ― Delicious
This meticulously researched tome is just the thing for a curious cook ― Delicious
Book Description
Every question answered to perfect your cooking
About the Author
Specialising in food science, Dr Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, the Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity.
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Customer reviews
4.8 out of 5 stars
4.8 out of 5
1,050 global ratings
How are ratings calculated?
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyses reviews to verify trustworthiness.
Top reviews
Top reviews from Australia
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Reviewed in Australia on 12 June 2020
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I am really enjoying this book, it tells you things about everything in your kitchen from utensils to food and more things than expected. Stuart has gone to great lengths to explain everything in an easy to understand way. Great book.
Helpful
Reviewed in Australia on 26 August 2020
Verified Purchase
Great information
Great book
Great book
Reviewed in Australia on 7 February 2021
This book is so easy to read. I have made it my coffee table book so when I get a few moments I can browse through and learn something new every time
Top reviews from other countries

Jetage
5.0 out of 5 stars
Science meets food! Amazing book for a geek trip
Reviewed in the United Kingdom on 28 April 2019Verified Purchase
Love love love this book and it’s sister slice book.
No recipes but bridges the science of cooking and the creativity. Every page is drenched in photos and diagrams, with great explanations.
The book states it answers every question and so far for my engineering addled brain it’s dough(ing) 😂 a pretty great job
No recipes but bridges the science of cooking and the creativity. Every page is drenched in photos and diagrams, with great explanations.
The book states it answers every question and so far for my engineering addled brain it’s dough(ing) 😂 a pretty great job

5.0 out of 5 stars
Science meets food! Amazing book for a geek trip
Reviewed in the United Kingdom on 28 April 2019
Love love love this book and it’s sister slice book.Reviewed in the United Kingdom on 28 April 2019
No recipes but bridges the science of cooking and the creativity. Every page is drenched in photos and diagrams, with great explanations.
The book states it answers every question and so far for my engineering addled brain it’s dough(ing) 😂 a pretty great job
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21 people found this helpful
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Toby King
4.0 out of 5 stars
DK succeed with another 'infographics' book
Reviewed in the United Kingdom on 14 February 2018Verified Purchase
A beautiful and very visual introduction to the science of cooking. This makes a nice coffee table book or something to dip into for passing interest. However several times I felt let down by the lack of depth and the lack of practical application.
24 people found this helpful
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hkwb
5.0 out of 5 stars
Great book
Reviewed in the United Kingdom on 7 November 2018Verified Purchase
I love this book. I bought it for myself as I'm interested in cooking but the gorgeous layout and design (I bought the hard-back) would make it a lovely gift. Genuinely interesting insights into the science behind various foods and cooking techniques e.g. how to cook a steak to perfection : not just how to cook it but WHY it's scientifically best to cook it that way (which most cook books won't bother to explain). Also the best cuts of meat explained - scientifically why some are better than others. Highly recommended for anyone into cooking at whatever level or interested in food and nutrition generally.
11 people found this helpful
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Margaret Foster
4.0 out of 5 stars
The information in this book is to inform a cook
Reviewed in the United Kingdom on 11 October 2019Verified Purchase
I found the information in this book useful. It is not a deep and meaningful science book, neither is it a recipe book. I think it is aimed at an enthusiastic amateur kitchen cook or a trainee chief at the very beginning of their learning. The sciences is more about how and why to choose the types of ingredients that crop up in ordinary kitchen. It covers things like the pros and cons of free range eggs against other means of egg production; how and why to store oils and the different types of rice and how to use and cook them. I would have bought it just to learn to cook rice properly. There are small sections about molecules but only to underpin the above points. An example: there is a description of salt and how it reacts in the pan, this is illustrated by little windows of molecules moving about in the and reacting in the water. And it is this example that made me mark the book a little harshly. There is just a lttle information about how and when to salt and this scantiness crops up in other areas too. Over all I found the information given very useful and interesting. I think some of the negative reviewers may have made the mistake of expecting recipes and or much deeper scientific detail.
7 people found this helpful
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Kathy Oliver
5.0 out of 5 stars
The perfect book for every cook!
Reviewed in the United Kingdom on 2 November 2017Verified Purchase
Just received my copy of Dr Stuart Farrimond's new book, "The Science of Cooking". This is a must-have book for anyone interested in the culinary arts. Dr Farrimond has a very engaging writing style and his book tells you everything you need to know about kitchen conundrums - from how to avoid soggy-bottomed pies to which utensils to use for the job at hand. The book is beautifully illustrated and is the perfect Christmas or any-time-of-the-year gift for friends and family. Highly recommended and a five-star publication!
21 people found this helpful
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