The science of cooking

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 19.99

Rating: 5/5

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Verzending:
Op voorraad. Voor 23:59 uur besteld, vrijdag in huis

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 more out of recipes 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. Out in time for Christmas, its a belter! It really is. - BBC Radio 2 the Chris Evans Breakfast Show

• 1 Bekijk alle specificaties

The Science of Spice

Rating: 4.3 / 5 | Prijs: € 14.79

It s time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices taking the periodic table of spices as a starting point this adventurous recipe book explores the science behind the art of making incredible spice Op voorraad. Voor 23:59 uur besteld, vrijdag in huis .. MEER INFO

The Science of Cooking

Rating: 5 / 5 | Prijs: € 11.99

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 Direct beschikbaar .. MEER INFO

Food Lab

Rating: 4.9 / 5 | Prijs: € 41.07

J kenji lopez alt shows that cooks dont need a state of the art kitchen to cook perfect meals in a book centred on much loved dishes kenji explores the science behind searing baking blanching and roasting in hundreds of easy to make recipes with over 1 000 full colour images illustrating step Uiterlijk 3 januari in huis .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 05 oktober 2017

Aantal pagina's: 256

Illustraties: Nee

Hoofdauteur: Stuart Farrimond

Hoofduitgeverij: Dorling Kindersley Ltd.

Editie: 1

Product breedte: 220 mm

Product hoogte: 26 mm

Product lengte: 261 mm

Studieboek: Nee

Verpakking breedte: 213 mm

Verpakking hoogte: 26 mm

Verpakking lengte: 255 mm

Verpakkingsgewicht: 894 g

EAN: 9780241229781

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