The science of cooking | MEDIA RESOURCES CENTER

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The science of cooking

Farrimond, Stuart - Personal Name;

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 - equipping you with the scientific know-how to take your cooking to new levels.

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Sekolah Cikal Serpong (600) 641 FAR t

SRP06982A

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Detail Information

Series Title: The science of food
Call Number: 641 FAR t
Publisher: London : Dorling Kindersley Limited., 2017
Collation: 256 p. ; ill. ; 26 cm
Language: English
ISBN/ISSN: 9781465463692
Classification: 600
Content Type: -
Media Type: -
Carrier Type: -
Edition: Ed. 1
Subject(s): Cooking - Non Fiction Section
Gastronomy
Specific Detail Info: -
Statement of Responsibility: Stuart Farrimond

Other Information

Level: High School
Book Segment: Reading for pleasure
Reading Level: Independent

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