Price: $30.00 - $14.17
(as of Oct 29, 2024 14:27:18 UTC – Details)
It’s time to bring food science out of the lab and into your kitchen!
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? 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? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking – equipping you with the scientific know-how to take your cooking to new levels.
Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring 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.
Perfect your cooking with practical instruction and the science behind it, as you explore:
– Step-by-step techniques to demonstrate key concepts in a clear manner
– Striking illustrations are featured throughout to highlight key culinary processes
– Scientific concepts organized by food group and ingredient
– Question-and-answer format to make science relevant to everyday cooking
A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.
A must-have cooking gift for anyone interested in the culinary arts, whether you’re a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it’s everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!
At DK, we believe in the power of discovery.
So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction – and the science behind it. There are more cookbooks to discover from The Science of… series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!
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Publisher : DK; Illustrated edition (September 19, 2017)
Language : English
Hardcover : 256 pages
ISBN-10 : 1465463690
ISBN-13 : 978-1465463692
Item Weight : 3 pounds
Dimensions : 8.63 x 1.11 x 10.31 inches
Customers say
Customers find the information in the book great, amazing, and profound. They describe the visual content as stunning, well-presented, and fascinating. Readers also mention the book is concise, detailed, and easy to read and comprehend. They say it makes a great gift for cooking lovers and has great pictures and diagrams.
AI-generated from the text of customer reviews
Bob B. –
Information you have to know!
Wow! I have all kinds of International cooking books from all 7 continents!I would guess I have over 300,000+ recipes… probably more!This book is very unique and I read it from cover to cover when I received it!Buy this book! I don’t get paid for my review!You will reduce your learning curve & dramatically improve your cooking skills!If you don’t know why you’re doing what you’re doing, the “how to” cooking really doesn’t matter.Educate yourself… it will be an exceptional experience for you…you’ll never regret it!
Anthony –
Great information.
I am a Teaching Professor at the University of Memphis Culinary Arts Program. I will use this information in my class.
KF –
Amazing book!
LOVE this book! So great for so many different ages and skill levels. Got it for my nephew who is 12 and I might get another one for myself. The pictures are top notch; large, bright, real photos that do a wonderful job of actually showing you what they are teaching you and getting your attention. The content isn’t “child” friendly where it’s blatantly designed for children specifically but is at a level where any younger person or adult beginner can crack this open, understand and be inspired! I learned lots of tips, tricks and insights just flipping through it. Highly recommend!
Kieran –
One of the best food science books I’ve ever read
This book was able to answer all the questions I had about cooking and more! I’ve always been an avid cook and wanted to learn the reason why I might add an ingredient to a dish and the effect it has on the food. That and why I would use one cooking method (say frying versus poaching) over another and how it affects how moist the food is after its cooked.What I loved most about this book is that it has tons of illustrations and is very detailed into the “why” behind each technique. Prior to reading this book, I would always see recipes and cookbooks tell me what ingredients to use, but never knew how it changed its flavor. I highly recommend this book for anyone learning to cook, and if you are a fan of J. Kenji Lopez-Alt and his book “The Food Lab,” you will love this book as well. Comparing those two books, Kenji’s book is like a dictionary that tells you what foods pair well and gives some reasons why, whereas this book tells you how flavors mesh together, and how to prepare any/every meat and vegetable for the desired flavor of choice.Highly recommend for any cooks, both amateurs and veterans!
GeneT –
Interesting but I dislike the presentation and a lot of it doesn’t seem actionable.
There’s a lot of interesting information here for the chef, some of it useful, some of it not. My biggest problem with the book is the presentation. It’s all graphics, bullet-points, flow charts, etc. It’s very much oriented toward those with very short attention spans and little to no knowledge of science. The material is also presented in an abstract way (which I used to think was something I’d like), but I find it much more helpful when these concepts are presented in the context of a recipe, or better, several recipes.While some of the material is interesting, the “short attention span theater” presentation was exhausting. I doubt I will ever reference this book, so it’s only worth whatever I retained on first reading.It’s not a horrible book, but there are better. I’d read the sequel if someone gave it to me, but I probably wouldn’t purchase it. If I were looking for a next book, and wanted something more than just a cookbook, I’d look at some of the “America’s Test Kitchen” in lieu of this.
Kairi –
Informative
I got this for my daughter for Christmas. She was a biochem major whose favorite hobby is cooking. She sat down and practically read the whole thing Christmas morning! She loved it and I read a bit too and it is a fascinating book! I also got The Science of Spice together and it was a perfect gift.
david –
Good
Bought this item as a gift for someone whoâs trying to learn how to cook. So far they love it
Ann Marie –
Very informative
This book is a must have for culinary minded people. Lots of information and pictured illustrations. Great place to start ð
James A Light –
Lots of info for trivia contests. Interesting stuff.
Kemo –
Muy buen libro ð
Deepika Gaur –
Excellent book
aline –
It is a beautiful book with nice pictures, easy reading and important informations about how to cook taking advantage of all nutrients and vitamins of food.
F. H. Madeira –
Detail explanations