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The Science of Cooking

Every Question Answered To Perfect Your Cooking

Dr Stuart Farrimond

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.

First published by Dorling Kindersley (Penguin Random House, UK) in 2017.

Reviews

Top 5 Amazon Bestseller (general category)

“A feast for the eyes…Harold McGee’s On Food and Cooking is a 900-page tome with an occasional black-and-white illustration and encyclopedic coverage….Farrimond’s version is more fun, more digestible, more applied, and of course more photogenic”.  ScienceThrillers.com

 

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