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
Exploding myths and providing key takeaway advice for gardeners at any level, this book provides a shortcut to decades of gardening experience by explaining the science behind how a garden grows.
How often should I water my plants? What's the most effective slug deterrent? Could I breed my own unique variety of flower? Do plants have intelligence? Does it really matter when and how I prune? And why is my compost heap so slimy? If you find yourself seeking the answers to these questions and many more, then this may be the book for you!
The world of gardening can be a mystifying place, with so many instructions to follow and often little explanation as to why. Dr Stuart Farrimond casts his scientific eye over the garden to answer all the horticultural questions you've ever wondered about.
Transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices.
Spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavour in your dishes.
Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Inside, you'll discover:
- Featuring in-depth profiles for more than 60 spices organised by their dominant flavour compound
- The story behind the spice including the plant, its cultivation and its cultural story
- 52 recipe ideas using innovative spice blends from all corners of the world
- Information on how to buy, store, prepare and cook with a range of spices
Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies.
If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers. It will show you how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience. You'll turn to this beautiful and unique spice cookbook time and time again - to explore and to innovate.
This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cook books to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!
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