Filter by
The science of cooking
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking …
- Edition
- Ed. 1
- ISBN/ISSN
- 9781465463692
- Collation
- 256 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 FAR t
The science of gardening: discover how your garden really grows
Why does my cherry tree blossom but never fruit? What's the most effective slug deterrent? Could I breed my own unique variety of flower? The world of gardening can be a mystifying place, with so many instructions to follow and often little explanation as to why. From hands-on advice to an exploration of the mental health benefits of gardening, and the positive impact gardening can have duri…
- Edition
- -
- ISBN/ISSN
- 9780241559253
- Collation
- 222 p. ; ill. ; 26 cm
- Series Title
- -
- Call Number
- 635 FAR s
The Science of spice: understand flavor connections and revolutionize your co…
Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment …
- Edition
- -
- ISBN/ISSN
- 9781465475572
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- -
- Call Number
- 641 FAR s
The Science of flavor: unlock the secrets of flavorful cooking (the science o…
They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere – down to the background music – influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets…
- Edition
- -
- ISBN/ISSN
- 9780241667637
- Collation
- 223 p. ; ill. ; 26 cm
- Series Title
- -
- Call Number
- 641 FAR s
The science of flavor: unlock the secrets of flavorful cooking
As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they …
- Edition
- Ed. 1
- ISBN/ISSN
- 9780593844243
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 FAR t
The science of spice: understand flavor connections and revolutionize your co…
It’s time to spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.
- Edition
- Ed. 1
- ISBN/ISSN
- 9781465475572
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- Science of food
- Call Number
- 641 FAR t
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography