The Farrimond, Stuart creator author. text Cookbooks. nyu 2017 First American edition. monographic eng

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256P. illustrations (chiefly color) ; 27 cm. "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. 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. Dr. Stuart Farrimond. Includes index. Cooking Technique Food Analysis Chemistry COOKING / General Chemistry Cooking Food TX651 .F37 2017 641.3 9781465463692 1465463690 2017285684 BTCTA 180212 20210920105654.0 20354403 eng