The science of cooking
(Book)

Book Cover
Status
Cordelia A. Greene Library - Castile - Adult Nonfiction
641.3 FAR
1 available

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Cordelia A. Greene Library - Castile - Adult Nonfiction641.3 FARAvailable

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Format
Book
Physical Desc
256 pages : illustrations (chiefly color) ; 27 cm.
Language
English

Notes

General Note
Includes index.
Description
"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."

Citations

APA Citation, 7th Edition (style guide)

Farrimond, S. (2017). The science of cooking (First American edition.). DK Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Farrimond, Stuart. 2017. The Science of Cooking. New York, New York: DK Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Farrimond, Stuart. The Science of Cooking New York, New York: DK Publishing, 2017.

MLA Citation, 9th Edition (style guide)

Farrimond, Stuart. The Science of Cooking First American edition., DK Publishing, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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