The science of cooking /
Farrimond, Stuart,
The science of cooking / Dr. Stuart Farrimond. - London : Dorling Kindersley Limited, 2017. - 256 pages : illustrations (black and white, and colour) ; 27 cm
Includes index.
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Here, 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.
9780241229781 (hbk.) : £20.00 £20.00
Cooking.
Food and Drink.
TX715
641.5
The science of cooking / Dr. Stuart Farrimond. - London : Dorling Kindersley Limited, 2017. - 256 pages : illustrations (black and white, and colour) ; 27 cm
Includes index.
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Here, 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.
9780241229781 (hbk.) : £20.00 £20.00
Cooking.
Food and Drink.
TX715
641.5