The Science of Cooking: Every Question Answered to Perfect your Cooking

July 20, 2019 - Comment

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Anonymous says:

DK succeed with another ‘infographics’ book A beautiful and very visual introduction to the science of cooking. This makes a nice coffee table book or something to dip into for passing interest. However several times I felt let down by the lack of depth and the lack of practical application.

Anonymous says:

The perfect book for every cook! Just received my copy of Dr Stuart Farrimond’s new book, “The Science of Cooking”. This is a must-have book for anyone interested in the culinary arts. Dr Farrimond has a very engaging writing style and his book tells you everything you need to know about kitchen conundrums – from how to avoid soggy-bottomed pies to which utensils to use for the job at hand. The book is beautifully illustrated and is the perfect Christmas or any-time-of-the-year gift for friends and family. Highly recommended and a five-star publication!

Anonymous says:

Great book I love this book. I bought it for myself as I’m interested in cooking but the gorgeous layout and design (I bought the hard-back) would make it a lovely gift. Genuinely interesting insights into the science behind various foods and cooking techniques e.g. how to cook a steak to perfection : not just how to cook it but WHY it’s scientifically best to cook it that way (which most cook books won’t bother to explain). Also the best cuts of meat explained – scientifically why some are better than others. Highly recommended for anyone into cooking at whatever level or interested in food and nutrition generally.

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