Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? 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? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.
The Science of Cooking
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| Format: | Paperback | 384 pages |
|---|---|
| Dimensions | 9126 x 194 x 28mm | 301g |
| Publication date: | 20 Dec 2020 |
| Publisher: | Little, Brown Book Group |
| Imprint: | Corsair |
| Publication City/Country: | London, United Kingdom |
| Language: | English |