The Science of Cooking: Every Question Answered to Perfect your Cooking
£16.40£20.90 (-22%)
It’s time to bring food science out of the lab and into your kitchen!
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? 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? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking – equipping you with the scientific know-how to take your cooking to new levels.
Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring 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.
Perfect your cooking with practical instruction and the science behind it, as you explore:
– Step-by-step techniques to demonstrate key concepts in a clear manner
– Striking illustrations are featured throughout to highlight key culinary processes
– Scientific concepts organised by food group and ingredient
– Question-and-answer format to make science relevant to everyday cooking
A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.
A must-have cooking gift for anyone interested in the culinary arts, whether you’re a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it’s everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!
At DK, we believe in the power of discovery.
So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction – and the science behind it. There are more cookbooks to discover from The Science of… series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!
Read more
Additional information
| Publisher | 1st edition (5 Oct. 2017), DK |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 0241229782 |
| ISBN-13 | 978-0241229781 |
| Dimensions | 22 x 2.7 x 26.2 cm |
by Kevin Moore
I bought this book because I’ve a keen interest in cooking and thought it would be interesting to understand what is happening at a physical level to food. This book covers everything from how eggs are made up chemically, to what happens to meat when it’s cooked, to the effect of various cooking methods in a huge range of foodstuffs. It covers the make up of vegetables, and explains how food browns when cooked.
If you have an interest in cooking, even if you are a professional cook, this book will help you to understand what the process is doing, and thereby help you get better results.
by Amazon Customer
This book is not meant for if you’re very confident in the kitchen already. I’d also says it not meant for people just starting out either. If you already know how to create some amazing dishes but you find yourself asking “why does that recipe say crush the garlic clove and the other one says mince” then this is the book for you.
The book is very well laid out and visually it looks amazing. It’s put into sections based on what cooking ingredient will be discussed in that chapter. It’s very easy to dip in and out but I found myself reading in whole chapters at a time.
If you love science and learning about its everyday applications I think you’d really enjoy this book.
by Geoff
The detail that this book goes into is amazing. Explain8 g the why behind cooking. Makes you look at cooking a different way.
by Miss T Veal
Got this as Xmas pressie for my husband! Going by the difference it’s made to his cooking – it’s amazing!!
by Margaret Foster
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.
by Pumpkin
Some great examples of Food Science! Fascinating facts!
by Amazon Customer
Having previously enjoyed titles by this author, I am delighted with the content, easy to understand and clear explanations, well illustrated. No complaints and 5 star review for the title.
Absolute disappointment in shoddy packaging resulting in damage to corners of the book. Would expect a whole lot better from Amazon.
by Mlle D.
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.