The science of cooking
Farrimond, Stuart2017
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How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Here, 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.
Main title:
The science of cooking / Dr. Stuart Farrimond.
Author:
Farrimond, Stuart, author
Imprint:
London : Dorling Kindersley Limited, 2017.
Collation:
256 pages : illustrations (black and white, and colour) ; 27 cm
Notes:
Includes index.
ISBN:
9780241229781 (hbk. :)
Dewey class:
641.5641.5 FAR
Local class:
641.5 F
Language:
English
Subject:
BRN:
1120072
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