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The Science of Cooking: Every Question Answered to Perfect your Cooking by [Stuart Farrimond]

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Dr. Stuart Farrimond

The Science of Cooking: Every Question Answered to Perfect your Cooking Kindle Edition

by Stuart Farrimond (Author) Format: Kindle Edition

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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

Length: 256 pages

Language: English

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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) --This text refers to an alternate kindle_edition edition.

Book Description

Every question answered to perfect your cooking --This text refers to an alternate kindle_edition edition.

ASIN : B07WKCZDJS
Publisher : DK; 1st edition (5 October 2017)
Language : English
File size : 106888 KB
Text-to-Speech : Not enabled
Enhanced typesetting : Not Enabled
X-Ray : Not Enabled
Word Wise : Not Enabled
Print length : 256 pages

Best Sellers Rank: 111,737 in Kindle Store (See Top 100 in Kindle Store)
- 7 in Chocolate Dessert Making
- 11 in Cooking Poultry
- 13 in Poultry Cooking

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916 ratings

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Customer reviews

5 star		83%
4 star		11%
3 star		4%
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.

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Martin MacInnes

Science is fun

Reviewed in Australia on 26 August 2020

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Great information
Great book

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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

17 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.

23 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.

11 people found this helpful

Kathy Oliver

The perfect book for every cook!

Reviewed in the United Kingdom on 2 November 2017

Verified 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!

20 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

Verified 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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