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Dr. Stuart Farrimond

The Science of Cooking: Every Question Answered to Perfect your Cooking Hardcover – 2 October 2017

by Dr. Stuart Farrimond (Author)

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Every question answered to perfect your cooking

Which vegetables should you eat raw? How do you make the perfect poached egg? And 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 take your cooking to new levels.

In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.

Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

"Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show

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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

Best Sellers Rank: 46,590 in Books (See Top 100 in Books)
- 15 in Poultry Cooking
- 23 in Chocolate Desserts
- 29 in Fish & Seafood Cooking

Customer Reviews:
1,210 ratings

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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

Book Description

Every question answered to perfect your cooking

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Customer reviews

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4 star		11%
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2 star		1%
1 star		1%

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JudithMP

Full of Interesting Facts

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

Martin MacInnes

Science is fun

Reviewed in Australia on 26 August 2020

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Great information
Great book

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Isaira Ramirez

Excellent images and information

Reviewed in Australia on 3 April 2021

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Amazing book . I love it.

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Joanne Turner

Well presented and written

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

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Top reviews from other countries

Jetage

Science meets food! Amazing book for a geek trip

Reviewed in the United Kingdom on 28 April 2019

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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

22 people found this helpful

Toby King

DK succeed with another 'infographics' book

Reviewed in the United Kingdom on 14 February 2018

Verified 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.

26 people found this helpful

Margaret Foster

The information in this book is to inform a cook

Reviewed in the United Kingdom on 11 October 2019

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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.

9 people found this helpful

hkwb

Great book

Reviewed in the United Kingdom on 7 November 2018

Verified 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.

12 people found this helpful

Mlle D.

The most helpful hints to become a better cook!

Reviewed in the United Kingdom on 17 April 2020

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This is one of the best books I've ever purchased! Homebound due to COVID-19 and cooking 3 times as much as usual, I was not enjoying my new "pastime": I don't consider myself a great cook to begin with (I have been surrounded by great cooks in my family but also by my peers, and so I had resolved to saying that they had the knack for it, not me - natural talent DOES exist). Yet, the title of the book intrigued me because I enjoy applied science (the other half of my family). Within the first few chapters, my curiosity was triggered by myths that were explained or revisited, and by doubts that I had and which were confirmed thanks to the thorough explanations. I have learnt so much already and have already made the tenderest meat in years - my immediate family was enjoying it so much, that I knew I had achieved something good - finally! Every day now, I read a new chapter and learn details which are helpful and eye-opening (as well as mouth-watering). Thank you Dr. Farrimond for making cooking such an enjoyable and successful daily event.

6 people found this helpful

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