The Science of Cooking: Every Question Answered To Perfect Your Cooking - Školska Knjiga

Discover a healthier approach to cooking and transform the way you cook!

Cooking is often considered an "art," guided by a set of procedures and traditions that chefs have followed for centuries. However, many of these so-called "rules" are vague and limit creativity. Science and logic reveal that some culinary customs are simply incorrect.

Dr. Stuart Farrimond unveils everything you need to know to master the art of cooking by answering over 160 of the most common culinary questions and dilemmas in this comprehensive guide.

Richly illustrated, The Science of Cooking is based on the latest scientific research, helping you truly understand cooking processes and techniques. Dr. Farrimond explains why marinating meat overnight isn’t necessary, how soaking enhances the flavor of dried spices, why nuts toast best in a microwave, and how salt ensures a perfectly poached egg every time.

With stunning images and diagrams, this book explores the most common cooking techniques, covers essential ingredients like meat, fish, dairy, spices, flour, and eggs, and offers a guide to equipping your kitchen with the best tools.

Learn all about key heat-based cooking methods—including grilling, slow cooking, pan-frying, sous vide, pressure cooking, steaming, microwaving, and oven baking—and elevate your culinary skills with science!