The Science of CookingThe Science of Cooking
Title rated 3.75 out of 5 stars, based on 27 ratings(27 ratings)
Book, 2017
Current format, Book, 2017, First American edition, Available .Book, 2017
Current format, Book, 2017, First American edition, Available . Offered in 0 more formats"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really zseal iny the juices? A good recipe goes a long way, but if you can master the science behind it, youll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website.
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- New York, New York : DK Publishing, 2017.
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