The Science of Cooking

Master the science behind every perfect dish. Which vegetables should you eat raw? How do you make the perfect poached egg? Should you keep your eggs in the fridge? 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. In The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood to grains, vegetables, and herbs. Bestseller, The Science of Cooking, has the answers to your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and discover the science behind it.