The Science of Cooking: Every Question Answered to Perfect Your Cooking
- Downloads：1412
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-09-03 06:55:07
- Update Date：2025-09-06
- Status：finish
- Author：Stuart Farrimond
- ISBN：1465463690
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
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。
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。
Reviews
Dipra Lahiri
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Excellent graphics and photography make the chemistry concepts come alive， and very handy to perfect many recipes。
Grace Ha
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Sách rất đẹp và dễ đọc， cung cấp thường thức về các nguyên liệu và phương pháp nấu ăn。 Khá thú vị。
Mariko
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Very informative and engaging！
Sebastian-Ioan Strajan
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It is definitely a book for everyone that likes cooking or for those that want an improvement or know a bit more about what happens with your food。A lot of tips and explanation about facts that I wouldn't have thought on searching since they were settled a long time ago no questions asked。I can say that it changed the way I think while I cook in at least a few aspects and would reread it while trying to apply the techniques in some areas that I'm not that familiar。 It is definitely a book for everyone that likes cooking or for those that want an improvement or know a bit more about what happens with your food。A lot of tips and explanation about facts that I wouldn't have thought on searching since they were settled a long time ago no questions asked。I can say that it changed the way I think while I cook in at least a few aspects and would reread it while trying to apply the techniques in some areas that I'm not that familiar。 。。。more
Lindsey Anne
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An interesting read for the casual cook
Ira Kushnir
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don't know if this improved my cooking， but definitely made constantly hungry while reading :） don't know if this improved my cooking， but definitely made constantly hungry while reading :） 。。。more
Jaanika
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Definetely a book to have at home and check every once in a while （or excellent gift）。 It has scientific approach to the different categories of food and so many interesting facts， some of what you may know but others not。 And you'll also learn that many of the traditional cooking methods may not be the best way in the scientifical point of view。 Considering how difficult it could be to have such amount of data to create an interesting， easy-to-understand book I would have my biggest respect for Definetely a book to have at home and check every once in a while （or excellent gift）。 It has scientific approach to the different categories of food and so many interesting facts， some of what you may know but others not。 And you'll also learn that many of the traditional cooking methods may not be the best way in the scientifical point of view。 Considering how difficult it could be to have such amount of data to create an interesting， easy-to-understand book I would have my biggest respect for all the work that has been made。 Great book！ 。。。more
Brita
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Just an amazing book with interesting facts and tips about cooking， and extremely tasty-looking pictures。 However， I still found some food myths in this book that are not entirely true， as confirmed by my teachers that have worked as professional chefs for dozens of years。
Hasti
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داشتن اصل کتاب از آرزوهامه。 تمام اصول آشپزی رو با دلایل علمی و جزییات شرح میده که باعث میشه بتونی بدون ترس جادوگری کنی。
Hang Bui
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Đáng lẽ mình chỉ để 2 sao thôi nhưng vì hình ảnh đẹp nên rate 3 sao。 Nhìn chung thì sách không phải quá tệ nhưng không phải là thứ mình cần。 Mình nghĩ kiến thứ cuốn sách này cung cấp sẽ phù hợp hơn với các bạn tầm cấp 2， cấp 3， hay những bạn mới tiếp xúc với nấu nướng vì sách cung cấp kiến thức rất rộng， bao trùm gần hết các chủ đề nhưng không đủ sâu。 Vì vậy với mình quyển sách này khá vô bổ。
Asimenia Phantasmagoria
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Numbers， charts， microscopic-scale presentations， explanatory sketches。 Spherical knowledge and easily understandable。
Hediin
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This book took me a long way to the road of understanding what really happens when cooking。 Understanding the chemical reactions that are at play when cooking and how these lead to different outcomes。 This book didn't introduce "New and Exciting" recipes or anything too drastic。 However， I have made small tweaks on how I generally cook and I have gotten great results。 This book took me a long way to the road of understanding what really happens when cooking。 Understanding the chemical reactions that are at play when cooking and how these lead to different outcomes。 This book didn't introduce "New and Exciting" recipes or anything too drastic。 However， I have made small tweaks on how I generally cook and I have gotten great results。 。。。more
Katalin
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An exciting culinary read， especially if you wish to improve your cooking skills。
Sian Bradshaw
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This book is very well laid out - sort of like a good text book。 It's full of very interesting facts all gathered together - I have finished it and there are over 30 flagged pages I want to come back to。 The guide to cooking steak is one I will come back to。 The page on telling if an egg is too old based on it's angle when dropped into water。 This book is very well laid out - sort of like a good text book。 It's full of very interesting facts all gathered together - I have finished it and there are over 30 flagged pages I want to come back to。 The guide to cooking steak is one I will come back to。 The page on telling if an egg is too old based on it's angle when dropped into water。 。。。more
Someone_IRL
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The visuals are nice but the writers opinions liter the book like in documentaries。 Irrelevant information for the average home cook is presented。 I have never seen a book that bashed non organic foods so much！ He shows one side of the argument instead of letting the reader decide for themselves。
Par-
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If you like the science behind cooking， you're gonna enjoy this。Many months ago， I was watching a TED talk in which Nathan Myhrvold introduced his «Modernist Cuisine» series and talked about the scientific approach in them。 Curious to know more， I picked the one that Stuart Farrimond wrote and I believed was a shorter and easier journey to go through。At first， there are some essential guides to "Knives， Pots & Pans and Utensils" that give general information about them。Next， there are six major If you like the science behind cooking， you're gonna enjoy this。Many months ago， I was watching a TED talk in which Nathan Myhrvold introduced his «Modernist Cuisine» series and talked about the scientific approach in them。 Curious to know more， I picked the one that Stuart Farrimond wrote and I believed was a shorter and easier journey to go through。At first， there are some essential guides to "Knives， Pots & Pans and Utensils" that give general information about them。Next， there are six major parts: "Meat， Sea food， Eggs & Dairy， Rice & Grains， Herbs & Spices" and "Baking & Pastries" as the last one。 In each one， you'll read about some methods of cooking （such as Grilling， Sous Vide， Pan-frying and etc。） And have some «In Focus» parts that is a quick review to essential and fundamental information of the subject。There are lots of "Myth busters" parts that try to fight with common wrong beliefs。 This book gives you a pair of glasses that magnify simple scientific facts in your everyday cooking。 There are lots of aha moments while reading it as you encounter with the science of what you saw in your childhood or what you recently did while making a dish。You can also learn some tricks and methods of cooking。 I tried some and found them easy to use。 。。。more
Adam
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It's cool and pretty flashy。 I forget a lot of the stuff so I can read it over several times。 Currently my brother in law is borrowing it because it's so cool。 It's cool and pretty flashy。 I forget a lot of the stuff so I can read it over several times。 Currently my brother in law is borrowing it because it's so cool。 。。。more
Duchess_Nimue
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For all who want to better understand the processes that happen during cooking， this is a book for you。 Divided into chapters on different types of food， this is a fantastic reference guide for all cooking related questions。 Easy to read and full of recipes， this is a must have for all who find cooking a task they never fully comprehended。
Michael
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Solid reference book grounded in scientific advice for the home book。 While the questions and answers varied a bit in simplicity， there was plenty for even the experienced took to learn！
Annabel
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Fantastically interesting， it contains a wealth of knowledge with beautiful pictures to accompany。 It does get a little long-winded halfway through the book but pushing on leads to chapters that get interesting towards the end。
Wei
，
Dr。 Farrimond's approach to simplifying the science behind cooking was helpful for the amateur chef （such as myself）。 I learned something new each time I turned the page， and can immediately implement my learnings into my cooking today。 Dr。 Farrimond's approach to simplifying the science behind cooking was helpful for the amateur chef （such as myself）。 I learned something new each time I turned the page， and can immediately implement my learnings into my cooking today。 。。。more
Nathan De
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For any cook with a curious mind， who wants to understand the underlying science and principles on what is happening with the nutrients （chemical composition） and the mouthfeel （physical structure） of food while it is cooked in pots， pans or ovens。 In addition， it answers some interesting trivia questions on food and busts some compelling food myths。 Why I did not give it a five is because it gives a nice overview， but it is not exhaustive and sometimes lacks some depth。
Teresa
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3。5
Tansy Boggon
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I'd highly recommend this book to anyone who loves to cook or wants to become a pro in the kitchen。 It’s packed with science and practical advice on cooking pretty much everything。 However， what is most impressive is the beautiful presentation， which is reminiscent of the nerdy science books I had as a kid。 I love it 💛💛💛 I'd highly recommend this book to anyone who loves to cook or wants to become a pro in the kitchen。 It’s packed with science and practical advice on cooking pretty much everything。 However， what is most impressive is the beautiful presentation， which is reminiscent of the nerdy science books I had as a kid。 I love it 💛💛💛 。。。more
Shannon
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It is books like this that remove the frustrating mystery of cooking/baking。 It's a science。 It is books like this that remove the frustrating mystery of cooking/baking。 It's a science。 。。。more
Stef
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A collection of food- and cooking-related questions with answers presented in an infographic way。 It’s easy to pick up and skim while having a snack yourself。
Tania
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I was interested in learning more about the scientific lessons behind basic cooking processes， and this book definitely provided that information。 Nicely illustrated and with commentary， it was densely informative but also engaging。
Darjeeling
，
It has good presentation， although the black text against coloured paper on some pages makes it hard to read unless you are in very good light。The book also does a poor job of giving its sources， and can sometimes give advice without telling you the reasoning behind the advice。 Buy a masher with round rather than wavy holes。 Why？ It doesn't say。The lack of sources and the occasional failure to show how a conclusion was reached does undermine the books apparent premise: a "Scientific" approach to It has good presentation， although the black text against coloured paper on some pages makes it hard to read unless you are in very good light。The book also does a poor job of giving its sources， and can sometimes give advice without telling you the reasoning behind the advice。 Buy a masher with round rather than wavy holes。 Why？ It doesn't say。The lack of sources and the occasional failure to show how a conclusion was reached does undermine the books apparent premise: a "Scientific" approach to cooking。 。。。more
Dona Dzambaska
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Probably the best book I've ever read。 Although it's structured more like an encyclopedia， I approached it as a novel， reading it from beginning to end in one breath。 Will probably re-read it a few more times throughout the years， simply because of its information-density and my inability to memorize it all at once。 I highly recommend it to anyone sharing my interest in cooking， nutrition and science。 Probably the best book I've ever read。 Although it's structured more like an encyclopedia， I approached it as a novel， reading it from beginning to end in one breath。 Will probably re-read it a few more times throughout the years， simply because of its information-density and my inability to memorize it all at once。 I highly recommend it to anyone sharing my interest in cooking， nutrition and science。 。。。more
Mary
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