Binding: hardcover

作 者：S. Farrimond

Format: 21.8x 26.2cm

Number of pages: 256

Language: English

IS BN ：9780241229781

出版社：DK

Content introduction:

Scientific Cuisine: every new technique will lead you to break through the limits and imagination

"This is definitely the first choice for Christmas gifts!" - the Chris Evans breakfast show on BBC Radio 2

Create delicious food with science? You are right. This book will lead readers to become kitchen scientists and create charming food with scientific cooking. With basic cooking concepts and practical suggestions and skills, bring science and food into the kitchen and start! Each chapter is answered in a scientific way with common cooking questions. The theme is distinguished by different staple foods, including meat, poultry, seafood, grains, vegetables and herbs. Why is chocolate so charming? Is it good to heat the rice again and again? How can I make the fish more juicy? Is it necessary to keep the skin? How to bake the perfect shufrey? All questions about cooking can be answered in this book, and even the most concerned questions such as cholesterol and vegetarianism will be fully answered. "

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