The Science of Cooking / How Food Works: the Facts Visually Explained

by Stuart Farrimond, D.K. Publishing

Science of Cooking, How Food Works The Facts Visually Explained 2 Books Collection Set Science of In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs, How Food The Facts Visually Today's media is full of new discoveries about food - red wine is good for your heart, caffeine will raise your blood pressure - but is there a biological basis to these claims? How Food Works reveals the facts behind your food, evaluates the benefits of superfoods and antioxidants, and explores behind-the-scenes of modern food production.

Hardcover

About the author

Stuart Farrimond was a British science communicator, food scientist for BBC's Inside the Factory, best-selling Sunday Times science author, and a brain tumor researcher.

Reviews

[Ivy Digest · Rating 5 out of 5]

Fascinating breakdown of how the chemistry happens when food is cooked. What shocked me is how bacteria forms on rice after it has cooked and cooled. Scary since I eat rice all the time. Now I know. This is a great gift to give young cooks and kids who love food. The simple explanation and illustrations are amazing.