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The science of cooking / Dr. Stuart Farrimond.

By: Farrimond, Stuart

Language: English Publisher: London : Dorling Kindersley. 2017Description: 256 pages: 256 pages : illustrations (chiefly color) ; 27 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9780241229781Subject(s): Food | Cooking -- TechniqueGenre/Form: Cookbooks.DDC classification: 641.3 F249 2017

Contents:

Taste and flavor -- Kitchen essentials. An essential guide to knives ; An essential guide to pots and pans ; An essential guide to utensils -- Meat and poultry. In focus: meat ; The process of grilling ; The process of slow cooking -- Fish and seafood. In focus: fish ; The process of pan-frying ; The process of sous vide -- Eggs and dairy. In focus: eggs ; In focus: milk ; In focus: cheese -- Rice, grains, and pasta. In focus: rice ; The process of pressure cooking -- Vegetables, fruits, nuts, and seeds. The process of steaming ; In focus: potatoes ; The process of microwaving ; In focus: nuts -- Herbs, spices, oils, and flavorings. In focus: herbs ; In focus: chiles ; In focus: oil and fat -- Baking and sweet things. In focus: flour ; The process of oven baking ; In focus: sugar ; In focus: chocolate.

Summary: 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.

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Item type	Current location	Home library	Call number	Status	Date due	Barcode	Item holds
BOOK	COLLEGE LIBRARY	COLLEGE LIBRARY GENERAL REFERENCE	641.3 F249 2017 (Browse shelf)	Available		CITU-CL-48724

Total holds: 0

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Previous	641.2224 W5827 2016 But first, champagne : a modern guide to the world's favorite wine /	641.25 B7919 2015 Vodka /	641.25 H2467 2018 Distilled : from absinthe & brandy to gin & whisky, the world's finest artisan spirits unearthed, explained & enjoyed /	641.3 F249 2017 The science of cooking /	641.3003 R476 2009 The pastry chef's companion : a comprehensive resource guide for the baking and pastry professional /	641.3374 B723 2014 A world of chocolate /	641.38 F624 2011 Honey : nature's wonder ingredient : 100 amazing uses from traditional cures to food and beauty, with tips, hints and 40 tempting recipes /	Next

Includes index.

Taste and flavor --
Kitchen essentials. An essential guide to knives ; An essential guide to pots and pans ; An essential guide to utensils --
Meat and poultry. In focus: meat ; The process of grilling ; The process of slow cooking --
Fish and seafood. In focus: fish ; The process of pan-frying ; The process of sous vide --
Eggs and dairy. In focus: eggs ; In focus: milk ; In focus: cheese --
Rice, grains, and pasta. In focus: rice ; The process of pressure cooking --
Vegetables, fruits, nuts, and seeds. The process of steaming ; In focus: potatoes ; The process of microwaving ; In focus: nuts --
Herbs, spices, oils, and flavorings. In focus: herbs ; In focus: chiles ; In focus: oil and fat --
Baking and sweet things. In focus: flour ; The process of oven baking ; In focus: sugar ; In focus: chocolate.

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.

600-699

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