THE SCIENCE OF COOKING

It s time to bring food science out of the lab and into your kitchen Which vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge 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 TV personality food scientist and bestselling author Dr Stuart Farrimond answers all these questions and more with The Science of Cooking equipping you with the scientific know how to take your cooking to new levels Explore fundamental culinary concepts practical advice and step by step techniques to bring 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 Perfect your cooking with practical instruction and the science behind it as you explore Step by step techniques to demonstrate key concepts in a clear manner Striking illustrations are featured throughout to highlight key culinary processes Scientific concepts organised by food group and ingredient Question and answer format to make science relevant to everyday cookingA good recipe goes a long