000 02653nam a2200313Ia 4500
999 _c30590
_d30590
003 CITU
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008 190927s9999 xx 000 0 und d
020 _a9780241229781
041 _aeng
082 _a641.3 F249 2017
100 _aFarrimond, Stuart
245 1 4 _aThe science of cooking /
_cDr. Stuart Farrimond.
260 _a5
260 _b2254
264 1 _aLondon :
_bDorling Kindersley.
_c2017
300 _a256 pages:
_b256 pages : illustrations (chiefly color) ;
_c 27 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
505 0 _aTaste 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.
520 _aWhich 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.
526 _a600-699
650 0 _aFood
650 0 _aCooking
_xTechnique
655 7 _aCookbooks.
_2 lcgft
942 _cBK
_2ddc