The Science of Cooking: Every Question Answered to Perfect Your Cooking
Food preparation might seem like a pretty straight forward process that doesn’t require you to give too much thought into it.
Well, if you haven’t thought about the science behind everything you cook and use on your food preparation, then the geek or nerd in your life has probably thought about it.
If you give them this book, The Science of Cooking, they might be able to provide you with answers to all your cooking science questions.
According to the author, everything used in food preparation from the ingredients to the pans and pots has science behind them.
Knowing these scientific facts will ensure you use the right techniques not just to achieve delicious meals, but also healthy foods.
Detailed information about The Science of Cooking: Every Question Answered to Perfect Your Cooking
Ever wondered where the heat in chilies come from? Or why wild salmon appears darker than a farmed one? Or when you sear meat, does it really seal in the juices as commonly purported?
According to Farrimond, a good recipe is essential and goes along in making delicious dishes. But he also emphasizes mastering the science behind the food you use in your meals.
This way, you will be a step ahead and make even more delicious meals using the right ingredients and cooking techniques.
He answers questions like if it's better to eat vegetables raw or how to tell quality meat and gives guidelines on pots and pans.
A great book that explores the science behind cooking
Well illustrated with colorful photography, infographics, and Q&A format
Available in hardcover format
In case you didn’t know, there is science in everything and food and cooking are not an exception.
This book, The Science of Cooking by Stuart Farrimond described as “Every Question Answered to Perfect Your Cooking” tackles all cooking questions scientifically to make sure you cook tastier and more nutritious meals using fundamental principles, step by step techniques and practical advice from an expert.