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.
|Product dimensions:||8.40(w) x 10.10(h) x 1.10(d)|
About the Author
Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.
An avid blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust, the world's largest medical research charity.
Most Helpful Customer Reviews
This book brought me out of the dark ages of cooking. I will never look at food the same way again. Since reading this, I keep thinking about the chemical reactions that are happening whenever I stir two ingredients together. Understanding the science of cooking is essential for knowing when and what to substitute, what foods go well together, and how to avoid kitchen disasters. The photographs and illustrations in this book are excellent, and the writing is trustworthy and clear, sometimes with a touch of lightheartedness. Some pages are in a question-and-answer format and other pages include information, instructions (for how to make certain dishes), or diagrams. I love the fresh, clean layout of the book. The topics cover everything from health, to chemical reactions, to the biology of taste. Along the way, the author dispels common food myths. I’m excited to use everything I learned in this book, and I’m elated that there’s also a section about chocolate, which includes how to make ganache, chocolate shell for ice cream, and chocolate soufflé. The amount of information in this book is extensive so I plan on reading it again someday and referencing it frequently in the meantime. I recommend this book to everyone who likes to cook or anyone who wants to learn. Science can make us all better cooks.
Dr. Farrimond is a specialist in the area of food science. He also is known for television, radio and public appearances. In this book Dr. Farrimond presents a book on the science of food that is easy to understand. There are more than 150 questions on the subject which he addresses along with tips and diagrams. Included are a vast area of food, taste, essentials and so much more. The book is interesting and the photography is amazing. I love most aspects of science, but in the last few years I have found the science of food fascinating. Dr. Farrimond was able to expand my education in a way that I was able to comprehend easily. I see this book will become a part of my resource shelf to pull out to look at again and again. I was given this book by NetGalley and DK in exchange for my honest review.
This book was both entertaining and completely mind-blowing! I'm an admitted horrible cook, but this fascinating book really made me want to go out to the kitchen and pay more attention to food and the wonders of cooking. Fascinating and would be a great gift to any foodie!