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.
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居然没人评分，我要来给这书做推广。 真正的专业书，易读有趣，全面，人手一本值得，也适合中餐喜欢者！
评分推荐！从科学原理的角度介绍了食材的特性 让你理解为什么要用这种方法处理 而不是死记硬背怎么做 从而自己在创作新搭配的时候更有边界感和合适感
评分@诚品
评分了解食物多一点，饮食多滋味
评分看完之后还蛮想学烹饪的☺️
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