The science of cooking / Stuart Farrimond
Main Author Farrimond, Stuart Language Inglês. Country Reino Unido. Publication Londres : Dorling Kindersley, 2017 Description 256 p. : fig., tab. ; 27 cm ISBN 9780241229781 Abstract 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 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 I cook the perfect steak or make succulent fish every time? Bestseller "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 Topical name CookingNutrition
Professional Kitchen List(s) this item appears in: Gastrotecnia
| Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Monografia | Biblioteca NMS|FCM | WB 400 FAR Sci-2017 | Presencial/Restrito | 20210027 | ||
| Monografia | Biblioteca NMS|FCM | WB 400 FAR Sci-2017 | ex. 2 | Available | 20210028 | |
| Monografia | Biblioteca NMS|FCM | WB 400 FAR Sci-2017 | ex. 3 | Permanente | 20210029 |
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 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 I cook the perfect steak or make succulent fish every time?
Bestseller "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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