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The Science of Cooking
The Science of Cooking
Stuart Farrimond
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Which vegetables should you eat raw? How do you poach the perfect egg? And 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 with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.
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? 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 the science behind it.
"Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show
Książka The Science of Cooking - wysyłka UK tylko £1.90.
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Dane bibliograficzne / Bibliographic info
Rodzaj (nośnik)
/ Type of product
książka / book
Dział
/ Department
Książki i czasopisma / Books and periodicals
Autor
/ Author
Stuart Farrimond
Tytuł
/ Title
The Science of Cooking
Język
/ Language
angielski
Wydawca
/ Publisher
DK
Rok wydania
/ Published in year
2024
Rodzaj oprawy
/ Binding type
Twarda
Wymiary
/ Size
22.0x26.0
Liczba stron
/ Number of pages
256
Ciężar
/ Weight
1.34 kg
ISBN
9780241229781 (9780241229781)
EAN/UPC
9780241229781
Stan produktu
/ Condition
nowy / new - sprzedajemy wyłącznie nowe nieużywane produkty
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Kitchen and diets
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Food and drinks
Books in English
Kitchen and diets
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Polish Cookbooks
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Stuart Farrimond
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