The science of cooking: Every Question Answered to give you the edge / Dr. Stuart Farrimond.

By:

Farrimond, Stuart [author.]

Material type: Text

TextPublisher: Great Britain : Dorling Kindersley Ltd, 2017Description: 256 pages : illustrations (chiefly color) ; 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780241229781

Subject(s):

Genre/Form:

Cookbooks.

DDC classification:

641.3 23 FAR

Contents:

Taste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things.

Summary: "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 "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll 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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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Notes	Date due	Barcode	Item holds
Books	IIT Goa Central Library	Culinary Arts	641.3/FAR (Browse shelf(Opens below))	1	Available	IN/400\|\| 25-08-21\|\| 25.00%		3856
Books	IIT Goa Central Library	Culinary Arts	641.3/FAR (Browse shelf(Opens below))	2	Available	IN/400\|\| 25-08-21\|\| 25.00%		3857

Total holds: 0

Includes index.

"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 "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll 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.