The Science of Cooking: Every Question Answered by Stuart Farrimond - Non Fiction - Hardback

Details. Condition: New. Format: Hardback. ISBN: 9780241229781. Publisher: DK. Overview. The Science of Cooking is a myth-busting kitchen companion from food scientist Dr. Stuart Farrimond, trading guesswork for genuine understanding. Rather than another collection of recipes, this hardback explains the chemistry and physics behind everyday cooking questions: why a steak sears best a certain way, how to poach an egg perfectly, whether raw or cooked vegetables are more nutritious, and how to reheat rice safely. Each answer is grounded in evidence, not kitchen folklore, giving home cooks a genuine edge. It's an essential reference for anyone who wants their cooking to improve through understanding rather than trial and error.. About the Book. Organised by food category - meat, poultry, seafood, eggs, vegetables, grains, and more - The Science of Cooking works as both a cover-to-cover read and a quick-reference guide you'll return to again and again. Dr. Farrimond breaks down the chemistry of flavour, the physics of heat transfer, and the biology behind texture and freshness, translating laboratory-grade knowledge into clear, usable kitchen advice. Questions covered include how caramelisation and the Maillard reaction build flavour, why resting meat matters, how emulsions like mayonnaise actually hold together, and what really happens when bread rises or chocolate melts. Diagrams, infographics, and step-by-step visuals support the text throughout, making complex science genuinel...