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$1.99 | The Science of Cooking: Every Question Answered to Perfect Your Cooking (The Science of Food) (eBook) by Dr. Stuart Farrimond
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Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: September 19, 2017
Print length: 258 pages
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.
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Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: September 19, 2017
Print length: 258 pages
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.
More eBooks Deals
Please report the deal if expired (click report -> expired)
My other deals
https://www.amazon.com/Science-Co...dsrc=staff
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Community Notes
About the Poster
Available Retailers:
Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: September 19, 2017
Print length: 258 pages
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.
More eBooks Deals
Please report the deal if expired (click report -> expired)
My other deals
https://www.amazon.com/Science-Co...dsrc=staff
- Amazon [amazon.com] (Kindle eBook)
- iBooks [apple.com]
- Barnes & Noble [barnesandnoble.com] (NOOK eBook)
- Google Play Store [google.com]
- Kobo [kobo.com]
Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: September 19, 2017
Print length: 258 pages
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.
More eBooks Deals
Please report the deal if expired (click report -> expired)
My other deals
https://www.amazon.com/Science-Co...dsrc=staff
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