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The Science Of Cooking

  • The Science Of Cooking
    The Science Of Cooking
    Product ID: 9780241229781
    Category: Books
    Description: How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect souffle? 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 you tell if an egg is fresh? 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.
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    ISBN: 9780241229781
    Price: £20.00
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    Waterstones
    Waterstones
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Price Compare : From £14.08 to £49.99

Magnify The Science Of Cooking By Dr. Stuart Farrimond
The Science Of Cooking By Dr. Stuart Farrimond
The Science Of Cooking By Dr. Stuart Farrimond
Category: Books
Description: 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...
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ISBN: 9780241229781
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The Book Depository
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The Book Depository
Product ID: 9780241229781
 
£14.08
 
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Magnify The Science Of Cooking By Peter Barham
The Science Of Cooking By Peter Barham
The Science Of Cooking By Peter Barham
Category: Books
Description: A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. This book explains the principles behind taste, flavour and the main methods of food preparation, and gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle.
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ISBN: 9783540674665
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The Book Depository
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The Book Depository
Product ID: 9783540674665
 
£49.99
 
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