The Science of Cooking - Stuart Farrimond - książka
Producent: DK
Which vegetables are best consumed raw? What's the secret to poaching the ideal egg? And is it really necessary to store your eggs in the refrigerator? Dr Stuart Farrimond, a renowned food scientist, answers these queries and many others, arming you with the scientific understanding needed to elevate your cooking skills. "The Science of Cooking" seamlessly blends essential culinary principles with actionable advice and guided techniques, transporting the science of food from the laboratory straight into your kitchen. This book delves into all major food groups, offering intriguing insights into everything from meat, poultry, and seafood to grains, vegetables, and herbs. Discover why chocolate is so delightful, whether reheating cooked rice is safe, and how to consistently prepare the perfect steak or luscious fish. A bestseller, "The Science of Cooking" addresses everyday culinary questions and dispels myths about vegan diets and cholesterol. Enhance your culinary prowess with practical guidance and the science that supports it. As praised by BBC Radio 2's The Chris Evans Breakfast Show: "Out in time for Christmas, it's a belter! It really is."
Sklep: skupszop.pl
Cena:
114.86
PLN
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