The science of cooking
First American edition.
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Author
Publication
2017 - DK Publishing, New York, New York, New York (State)
Language
English
Word Count
64,000 words, Guess
Page Count
256 pages
Identifiers
- ISBN-101465463690
- ISBN-139781465463692
- OCLC Control Number973281976
- Better World Books9781465463692
- Better World BooksP8-BOR-335
and 1 more
- Open LibraryOL26936149M
Classifications
- DDC641.3
- LCCTX651.F37 2017
Description
"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."--Publisher website.
Other Editions
- The science of cooking
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