The Science of Cooking: Every Question Answered to Perfect Your Cooking by Stuart Farrimond (DK, 2017)
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| The Science of Cooking |
Have you ever wondered
why onions make you cry,
how to cook the perfect steak, or
what makes bread rise? In
The Science of Cooking, food scientist and medical doctor
Stuart Farrimond takes readers on a fascinating journey into the chemistry, physics, and biology behind everyday cooking. Published by
DK in 2017, this visually rich and highly accessible guide demystifies the kitchen with evidence-based answers to hundreds of common culinary questions. Whether you're a curious home cook or a passionate foodie, this book empowers you to cook smarter, experiment confidently, and understand the “why” behind the “how” in every delicious dish.