The science of cooking

"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 juice...

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Bibliographic Details

Main Author:	Farrimond, Stuart (Author)
Format:	Books Print Book
Language:	English
Published:	New York, New York : DK Publishing, 2017.
Edition:	First American edition.
Subjects:	Cooking > Technique. Cooking. Food. Food > Analysis. Chemistry. Cookbooks.
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