The Science of Cooking: Each Query Answered to Good Your Cooking
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It’s time to deliver meals science out of the lab and into your kitchen!
Which greens do you have to eat uncooked? How do you make the proper poached egg? And do you have to preserve your eggs within the fridge? Why does chocolate style so good? Is it OK to reheat cooked rice? How do I prepare dinner the proper steak or make succulent fish each time? TV persona, meals scientist and bestselling creator, Dr. Stuart Farrimond solutions all these questions and extra with The Science of Cooking – equipping you with the scientific know-how to take your cooking to new ranges.
Discover basic culinary ideas, sensible recommendation and step-by-step strategies, to deliver meals science out of the lab and into your kitchen. Discover the solutions to your cookery questions and get extra out of recipes with intriguing chapters masking all main meals varieties from meat, poultry and seafood, to grains, greens, and herbs.
Good your cooking with sensible instruction and the science behind it, as you discover:
– Step-by-step strategies to show key ideas in a transparent method
– Hanging illustrations are featured all through to spotlight key culinary processes
– Scientific ideas organized by meals group and ingredient
– Query-and-answer format to make science related to on a regular basis cooking
A great recipe goes a good distance, however when you can grasp the science behind it, you will be one step forward! The Science of Cooking reveals you the way by bringing meals science out of the lab and into your kitchen, offering you with all of the scientific data you should take your private home cooking to a complete new, extra nutritious degree! From making nice risotto and smooth ice cream to the method of steaming, this gastronomic cookbook contains step-by-step strategies and placing 3D graphics to deliver culinary details to life.
A must have cooking present for anybody within the culinary arts, whether or not you’re a interest prepare dinner at the start of your studying, searching for to prepare dinner extra intuitively, otherwise you love science and studying about it’s on a regular basis functions, this can be a nice quantity for anyone interested by meals and vitamin usually, doubling up as a beautiful espresso desk e-book for the entire household to discover and love!
At DK, we consider within the energy of discovery.
So why cease there? This sequence from DK is designed that will help you good your cooking with sensible instruction – and the science behind it. There are extra cookbooks to find from The Science of… sequence providing you with the necessities to prepare dinner up a storm! Discover the science behind the artwork of creating unimaginable spice blends with The Science of Spice paired collectively they make the best cookery presents to your food-loving associates too!
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Writer : DK; Illustrated version (September 19, 2017)
Language : English
Hardcover : 256 pages
ISBN-10 : 1465463690
ISBN-13 : 978-1465463692
Merchandise Weight : 3 kilos
Dimensions : 8.63 x 1.11 x 10.31 inches
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Prospects discover the knowledge high quality nice and wonderful. They describe the visible content material as beautiful, fascinating, and well-presented. Readers additionally point out the e-book is detailed, straightforward to learn, and comprehend. Moreover, they are saying it makes an important present for cooking lovers.
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13 reviews for The Science of Cooking: Each Query Answered to Good Your Cooking
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Original price was: $30.00.$14.17Current price is: $14.17.
Macie –
so interesting !
this book is so great to have on hand! we are always looking in it for answers to our crazy cooking questions. filled with very cool facts and info that we love having on hand!
Bob B. –
Information you have to know!
Wow! I have all kinds of International cooking books from all 7 continents!I would guess I have over 300,000+ recipes… probably more!This book is very unique and I read it from cover to cover when I received it!Buy this book! I don’t get paid for my review!You will reduce your learning curve & dramatically improve your cooking skills!If you don’t know why you’re doing what you’re doing, the “how to” cooking really doesn’t matter.Educate yourself… it will be an exceptional experience for you…you’ll never regret it!
KF –
Amazing book!
LOVE this book! So great for so many different ages and skill levels. Got it for my nephew who is 12 and I might get another one for myself. The pictures are top notch; large, bright, real photos that do a wonderful job of actually showing you what they are teaching you and getting your attention. The content isn’t “child” friendly where it’s blatantly designed for children specifically but is at a level where any younger person or adult beginner can crack this open, understand and be inspired! I learned lots of tips, tricks and insights just flipping through it. Highly recommend!
Kieran –
One of the best food science books I’ve ever read
This book was able to answer all the questions I had about cooking and more! I’ve always been an avid cook and wanted to learn the reason why I might add an ingredient to a dish and the effect it has on the food. That and why I would use one cooking method (say frying versus poaching) over another and how it affects how moist the food is after its cooked.What I loved most about this book is that it has tons of illustrations and is very detailed into the “why” behind each technique. Prior to reading this book, I would always see recipes and cookbooks tell me what ingredients to use, but never knew how it changed its flavor. I highly recommend this book for anyone learning to cook, and if you are a fan of J. Kenji Lopez-Alt and his book “The Food Lab,” you will love this book as well. Comparing those two books, Kenji’s book is like a dictionary that tells you what foods pair well and gives some reasons why, whereas this book tells you how flavors mesh together, and how to prepare any/every meat and vegetable for the desired flavor of choice.Highly recommend for any cooks, both amateurs and veterans!
GeneT –
Interesting but I dislike the presentation and a lot of it doesn’t seem actionable.
There’s a lot of interesting information here for the chef, some of it useful, some of it not. My biggest problem with the book is the presentation. It’s all graphics, bullet-points, flow charts, etc. It’s very much oriented toward those with very short attention spans and little to no knowledge of science. The material is also presented in an abstract way (which I used to think was something I’d like), but I find it much more helpful when these concepts are presented in the context of a recipe, or better, several recipes.While some of the material is interesting, the “short attention span theater” presentation was exhausting. I doubt I will ever reference this book, so it’s only worth whatever I retained on first reading.It’s not a horrible book, but there are better. I’d read the sequel if someone gave it to me, but I probably wouldn’t purchase it. If I were looking for a next book, and wanted something more than just a cookbook, I’d look at some of the “America’s Test Kitchen” in lieu of this.
KATIE MAE..RMKDRM –
You need this in every kitchen, pantry, table. A Perfection of everything food!!!
Hurry up and order NOW!!! YES YOU WILL LOVE AND VALUE THIS COOKBOOK!!! Very detailed love love love. A much needed resource in every kitchen in the world, a perfect wedding gift, for any occasion.
Kairi –
Informative
I got this for my daughter for Christmas. She was a biochem major whose favorite hobby is cooking. She sat down and practically read the whole thing Christmas morning! She loved it and I read a bit too and it is a fascinating book! I also got The Science of Spice together and it was a perfect gift.
david –
Good
Bought this item as a gift for someone whoâs trying to learn how to cook. So far they love it
Kemo –
Muy buen libro ð
Jelena Jovanovic –
Amazing book. I was looking for a while to buy this book. Perfectly describes all you need to know before you start prepare a meal like a pro. Advices are great, and illustrations as well.Previously I got “The Science of Spice”, and now with “The Science of Cooking” I have a perfect combo.Huge recommendation!
Michel D Uccle –
This edition of 1 jan 2017 is way cheaper than the edition of 19 Sept 2017! The two seems to be exactly the same book!
Kincus –
If you want a nutshell view of cooking, buy this book.
Dr Phillip Bratby –
Text and photos were good and informative