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The Science of Cooking: Every Question Answered to Perfect Your Cooking

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Which vegetables should you eat raw? How do you make the perfect poached 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. Find the answers to your cookery questions and get ...

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The Science of Cooking: Every Question Answered to Perfect Your Cooking
2017, DK Publishing (Dorling Kindersley), New York, New York

ISBN-13: 9781465463692

Hardcover

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The Science of Cooking: Every Question Answered to Perfect your Cooking
2017, DK, London

ISBN-13: 9780241229781

Hardcover

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