Prezzo ed. digitale:	EUR 21,84
Prezzo di copertina:	EUR 57,10
Prezzo Kindle:	EUR 15,29 Risparmia EUR 41,81 (73%)
	include IVA (dove applicabile)

Inserisci un codice promozionale o un buono regalo

The Science of Cooking: Every Question Answered to Perfect your Cooking (English Edition) di [Stuart Farrimond]

Segui l'autore

Dr. Stuart Farrimond

The Science of Cooking: Every Question Answered to Perfect your Cooking (English Edition) Formato Kindle

Edizione Inglese di Stuart Farrimond (Autore) Formato: Formato Kindle

1.624 voti

Visualizza tutti i formati ed edizioni

Prezzo Amazon

Nuovo a partire da

Usato da

Formato Kindle

"Ti preghiamo di riprovare"

14,38 €

—

Formato Kindle, 5 ottobre 2017

15,29 €

—

Copertina rigida

"Ti preghiamo di riprovare"

23,30 €

22,10 €

It's time to bring food science out of the lab and into your kitchen!

Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.

Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.

Perfect your cooking with practical instruction and the science behind it, as you explore:

- Step-by-step techniques to demonstrate key concepts in a clear manner
- Striking illustrations are featured throughout to highlight key culinary processes
- Scientific concepts organised by food group and ingredient
- Question-and-answer format to make science relevant to everyday cooking

A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.

A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!

At DK, we believe in the power of discovery.

So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!

Lunghezza stampa

256 pagine
Lingua

Inglese
Editore

DK
Data di pubblicazione

5 ottobre 2017
Dimensioni file

106888 KB
Scorri Pagina

Non abilitato
Word Wise

Non abilitato
Miglioramenti tipografici

Non abilitato
Visualizza tutti i dettagli

A causa delle dimensioni del file, il download di questo libro potrebbe richiedere più tempo.

Disponibile su questi dispositivi

Descrizione prodotto

Recensione

Out in time for Christmas, it's a belter! It really is. (Chris Evans BBC Radio 2 The Chris Evans Breakfast Show)

This meticulously researched tome is just the thing for a curious cook (Delicious) --Questo testo si riferisce a un'edizione alternativa kindle_edition.

L'autore

Specialising in food science, Dr Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, the Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity. --Questo testo si riferisce a un'edizione alternativa kindle_edition.

Dettagli prodotto

ASIN ‏ : ‎ B07WKCZDJS
Editore ‏ : ‎ DK; 1° edizione (5 ottobre 2017)
Lingua ‏ : ‎ Inglese
Dimensioni file ‏ : ‎ 106888 KB
Da testo a voce ‏ : ‎ Non abilitato
Miglioramenti tipografici ‏ : ‎ Non abilitato
X-Ray ‏ : ‎ Non abilitato
Word Wise ‏ : ‎ Non abilitato
Lunghezza stampa ‏ : ‎ 256 pagine

Posizione nella classifica Bestseller di Amazon: n. 320,306 in Kindle Store (Visualizza i Top 100 nella categoria Kindle Store)
- n. 139 in Cucinare pollo e carni bianche
- n. 291 in Cucinare con cioccolato
- n. 354 in Cucinare carne e selvaggina

Recensioni dei clienti:
1.624 voti

Informazioni sull'autore

Segui gli autori per ottenere aggiornamenti sulle nuove uscite, oltre a consigli avanzati.

Dr. Stuart Farrimond

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Scopri di più sui libri dell'autore, guarda autori simili, leggi i blog dell’autore e altro ancora

Dr. Stuart Farrimond
3.645
Formato Kindle
1 offerta da 15,29 €
Morgan Brooks
72
Formato Kindle
1 offerta da 5,99 €
Dario Bressanini
1.782
Formato Kindle
1 offerta da 14,99 €
AA.VV.
341
Formato Kindle
1 offerta da 7,99 €
Pierluigi Pastore
3
Formato Kindle
1 offerta da 3,51 €
Allan Bay
14
Formato Kindle
1 offerta da 10,99 €

Recensioni clienti

5 stelle		83%
4 stelle		11%
3 stelle		4%
2 stelle		1%
1 stella		1%

Come funzionano le recensioni e le valutazioni dei clienti

Le recensioni migliori da altri paesi

Traduci tutte le recensioni in Italiano

Jetage

Science meets food! Amazing book for a geek trip

Recensito nel Regno Unito il 28 aprile 2019

Acquisto verificato

Love love love this book and it’s sister slice book.

No recipes but bridges the science of cooking and the creativity. Every page is drenched in photos and diagrams, with great explanations.

The book states it answers every question and so far for my engineering addled brain it’s dough(ing) 😂 a pretty great job

26 persone l'hanno trovato utile

Traduci recensione in Italiano

Margaret Foster

The information in this book is to inform a cook

Recensito nel Regno Unito il 10 ottobre 2019

Acquisto verificato

I found the information in this book useful. It is not a deep and meaningful science book, neither is it a recipe book. I think it is aimed at an enthusiastic amateur kitchen cook or a trainee chief at the very beginning of their learning. The sciences is more about how and why to choose the types of ingredients that crop up in ordinary kitchen. It covers things like the pros and cons of free range eggs against other means of egg production; how and why to store oils and the different types of rice and how to use and cook them. I would have bought it just to learn to cook rice properly. There are small sections about molecules but only to underpin the above points. An example: there is a description of salt and how it reacts in the pan, this is illustrated by little windows of molecules moving about in the and reacting in the water. And it is this example that made me mark the book a little harshly. There is just a lttle information about how and when to salt and this scantiness crops up in other areas too. Over all I found the information given very useful and interesting. I think some of the negative reviewers may have made the mistake of expecting recipes and or much deeper scientific detail.

13 persone l'hanno trovato utile

Traduci recensione in Italiano

Mlle D.

The most helpful hints to become a better cook!

Recensito nel Regno Unito il 17 aprile 2020

Acquisto verificato

This is one of the best books I've ever purchased! Homebound due to COVID-19 and cooking 3 times as much as usual, I was not enjoying my new "pastime": I don't consider myself a great cook to begin with (I have been surrounded by great cooks in my family but also by my peers, and so I had resolved to saying that they had the knack for it, not me - natural talent DOES exist). Yet, the title of the book intrigued me because I enjoy applied science (the other half of my family). Within the first few chapters, my curiosity was triggered by myths that were explained or revisited, and by doubts that I had and which were confirmed thanks to the thorough explanations. I have learnt so much already and have already made the tenderest meat in years - my immediate family was enjoying it so much, that I knew I had achieved something good - finally! Every day now, I read a new chapter and learn details which are helpful and eye-opening (as well as mouth-watering). Thank you Dr. Farrimond for making cooking such an enjoyable and successful daily event.

8 persone l'hanno trovato utile

Traduci recensione in Italiano

hkwb

Great book

Recensito nel Regno Unito il 7 novembre 2018

Acquisto verificato

I love this book. I bought it for myself as I'm interested in cooking but the gorgeous layout and design (I bought the hard-back) would make it a lovely gift. Genuinely interesting insights into the science behind various foods and cooking techniques e.g. how to cook a steak to perfection : not just how to cook it but WHY it's scientifically best to cook it that way (which most cook books won't bother to explain). Also the best cuts of meat explained - scientifically why some are better than others. Highly recommended for anyone into cooking at whatever level or interested in food and nutrition generally.

15 persone l'hanno trovato utile

Traduci recensione in Italiano

Toby King

DK succeed with another 'infographics' book

Recensito nel Regno Unito il 14 febbraio 2018

Acquisto verificato

A beautiful and very visual introduction to the science of cooking. This makes a nice coffee table book or something to dip into for passing interest. However several times I felt let down by the lack of depth and the lack of practical application.

25 persone l'hanno trovato utile

Traduci recensione in Italiano

Visualizza tutte le recensioni

Segnala un problema

Questo articolo ha contenuti inappropriati?

Segnala

Credi che questo articolo violi un copyright?

Segnala

In questo articolo sono presenti problemi di qualità o di formattazione?

Segnala

Amazon Advertising Trova, attira e coinvolgi i clienti	Amazon Music Streaming di milioni di canzoni	AbeBooks Libri, arte & articoli da collezione	Audible Download Audiolibri	Amazon Web Services Servizi Cloud Scalabili

Amazon Warehouse I nostri prodotti usati e ricondizionati	Book Depository Libri con spedizione gratuita in tutto il mondo	Kindle Direct Publishing Pubblica i tuoi libri in formato elettronico	Shopbop Designer, Marche, Fashion e stile	Amazon Business Servizio per clienti business

Selezione delle preferenze relative ai cookie

Acquista per altri

Acquista e invia eBook ad altri

Segui l'autore

The Science of Cooking: Every Question Answered to Perfect your Cooking (English Edition) Formato Kindle

Descrizione prodotto

Recensione

L'autore

Dettagli prodotto

Informazioni sull'autore

Dr. Stuart Farrimond

I clienti che hanno letto questo libro hanno letto anche

Recensioni clienti

Recensioni migliori da Italia

Le recensioni migliori da altri paesi