The Science of Cooking
- Every Question Answered to Perfect your Cooking
- Indbinding:
- Hardback
- Sideantal:
- 256
- Udgivet:
- 5. oktober 2017
- Størrelse:
- 220x262x28 mm.
- Vægt:
- 1344 g.
- 4-7 hverdage.
- 19. november 2024
På lager
Normalpris
Abonnementspris
- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af The Science of Cooking
The Science of Cooking, penned by Dr. Stuart Farrimond, is an intriguing exploration into the world of culinary science that was published in 2017. This book, published by Dorling Kindersley Ltd, delves into the scientific principles behind our everyday cooking. It's more than just a cookbook, it's a comprehensive guide that demystifies the kitchen's science. From understanding why different types of food behave the way they do when cooked, to revealing what really happens when you bake a cake or roast a chicken, Dr. Farrimond covers it all. The Science of Cooking is a must-read for anyone interested in the science behind the food we eat and the cooking processes we often take for granted. It will change the way you view your kitchen and inspire you to try new cooking techniques. This book is a perfect blend of science and cooking, making it a unique addition to any bookshelf.
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