The science of cooking

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 11.99

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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 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, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show

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The Science of Cooking

Rating: 5 / 5 | Prijs: € 19.99

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 Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

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 besteld, morgen in huis .. 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 Op voorraad. Voor 23:59 besteld, morgen in huis .. MEER INFO

Taal: en

Bindwijze: E-book

Oorspronkelijke releasedatum: 05 oktober 2017

Ebook Formaat: Adobe ePub

Illustraties: Nee

Hoofdauteur: Stuart Farrimond

Hoofduitgeverij: Dk

Lees dit ebook op: Desktop (Mac en Windows)

Lees dit ebook op: Kobo e-reader

Lees dit ebook op: Android (smartphone en tablet)

Lees dit ebook op: iOS (smartphone en tablet)

Lees dit ebook op: Windows (smartphone en tablet)

Studieboek: Nee

EAN: 9780241428580

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