02595cam a22004697i 4500 16779 16779 20354403 OSt 20260113144941.0 180212s2017 nyua 001 0 eng d 2017285684 9781465463692 (hardback) 1465463690 (hardback) (DLC)20354403 (DLC)2017285684 (OCoLC)ocn973281976 BTCTA eng BTCTA rda YDX BDX OEM CNEDM OCLCF TOH XMC IMT JNE KYB DLC lccopycat TX651 .F37 2017 641.3 23 Farrimond, Stuart, author. The Science of Cooking / Dr. Stuart Farrimond. First American edition. New York, New York : DK Publishing, 2017. 256P. illustrations (chiefly color) ; 27 cm. text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes index. Taste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things. "Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals."--Publisher website. Cooking Technique. Food Analysis. Chemistry. COOKING / General. bisacsh Chemistry. fast (OCoLC)fst00853344 Cooking. fast (OCoLC)fst01754966 Food. fast (OCoLC)fst00930458 Cookbooks. fast (OCoLC)fst01752725 7 CUK copycat 2 ncip 20 y-gencatlg lcc MON