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&...
| Main Author: | Farrimond, Stuart (Author) |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, New York :
DK Publishing,
2017.
|
| Edition: | First American edition. |
| Subjects: |