Every question you’ve ever had about everyday cooking and the science behind it — answered.
How do I cook the perfect steak? How does citrus juice cook raw fish? Why does garlic make your breath smell? This fascinating science-based cookbook sheds light on questions that have puzzled generations of cooks!
Discover a recipe book like no other from TV personality, food scientist and bestselling author Dr. Stuart Farrimond. Inside, you’ll discover:
• Dynamic, full-color visuals make complex scientific concepts compelling and easy to understand.
• Engaging question-and-answer format makes the science relevant to everyday cooking.
• User-friendly book structure, with scientific concepts organized by food group and ingredient.
• Step-by-step techniques — which demonstrate and underpin key concepts — add core, practical cooking instruction.
Discover the techniques behind 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. It gives you 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 to help you perfect your cooking. 3D graphics and engaging text make scientific concepts easy to grasp, and infographics bring culinary facts and stats to life. It is the ultimate gift for any self-respecting foodie or cook!
Hungry for more?
Don’t stop with The Science of Cooking - there are more books to discover! This series from DK is designed to help you perfect your cooking with practical instruction and understand what’s going on behind the scenes as you cook! Explore the science behind the art of making incredible spice blends to help you release the flavor in your dishes with The Science of Spice.