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The science of cooking / Dr. Stuart Farrimond.

By: Material type: TextTextPublication details: London : Dorling Kindersley Limited, 2017.Description: 256 pages : illustrations (black and white, and colour) ; 27 cmISBN:
  • 9780241229781 (hbk.) :
Subject(s): DDC classification:
  • 641.5 23
LOC classification:
  • TX715
Summary: 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.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
General The Harden Library, King's Hospital Main 641.5 (Browse shelf(Opens below)) Checked out 23/02/2023 R17660Y0499

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.

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