The Science of Cooking

The Science of Cooking

Book - 2017 | First American edition.
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"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."--Publisher website.
Publisher: New York, New York : DK Publishing, 2017.
Edition: First American edition.
ISBN: 9781465463692
Branch Call Number: 641.5 FARRIMO
Characteristics: 256 pages : illustrations (chiefly color) ; 27 cm.


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Apr 17, 2018

Such a great book. This book was informative and interesting. Explanations are kept simple and gets right to the point. Beautiful pictures and illustrations. Science and cooking go hand in hand which is why it’s so much fun helping children learn this too. Anyone who loves cooking and/or shows others how to cook should enjoy this book.

PimaLib_SueJ Nov 08, 2017

Do you know how to tell if the fish you are preparing for dinner is fresh? pg 68
Do you know how to tell if an egg is fresh? Pg 99
Can you make fluffy rice every time? pg 131
Just a wealth of information on every page with lots of pictures to help you with your cooking.
You might just need to buy this one for yourself. Try it, you'll like it.


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