The Science of Cooking
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Krátky popis
Which vegetables should you eat raw? How do you poach the perfect
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. Get the answers to your cookery questions 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
Výber kníh autorov
DK ,
Dr. Stuart Farrimond
Zobraziť všetky knihy autora
DK,
Dr. Stuart Farrimond
Výber kníh vydavateľa
Slovart
Zobraziť všetky knihy vydavateľa
Slovart
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