TY  - BOOK
AU  - Farrimond,Stuart
TI  - The science of cooking: Every Question Answered to give you the edge
SN  -  9780241229781
U1  - 641.3 23
PY  - 2017///
CY  - Great Britain
PB  - Dorling Kindersley Ltd
KW  - Cooking
KW  - Technique
KW  - Food
KW  - Analysis
KW  - Chemistry
KW  - COOKING / General
KW  - bisacsh
KW  - fast
KW  - Cookbooks
N1  - Includes index; 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
N2  - "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
ER  -