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The Science of Cooking

Every Question Answered to Perfect your Cooking

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Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.

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. 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.

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? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

"Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show
Rezension
Out in time for Christmas, it's a belter! It really is. Chris Evans BBC Radio 2 The Chris Evans Breakfast Show
Portrait
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.
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  • 1: Foreword
    2: Taste and flavour 1: Why do we cook?
    2: How do we taste?
    3: Why does cooked food taste so good?
    4: Why do some flavours go together so well?

    3: Kitchen essentials 1: An essential guide to knives
    2: An essential guide to pots and pans
    3: An essential guide to utensils

    4: Meat and poultry 1: In focus: meat
    2: How can I tell if meat is good quality?
    3: Should I avoid buying meat that has gone brown?
    4: Why do different meats look and taste so different?
    5: Is it better to choose organic meat?
    6: Are purebred and heritage cattle breeds tastier?
    7: Do larger chickens lack flavour?
    8: How can an animal's feed affect the taste and texture of its meat?
    9: Is fillet steak from the tenderloin really the best cut of beef?
    10: Why is it so expensive to buy Wagyu beef?
    11: What is the difference between organic, free-range, and indoor chickens?
    12: How can I tell if meat has been injected with water?
    13: If I freeze meat, will it destroy the taste and texture?
    14: Do I really need to pound meat?
    15: The process of barbecuing
    16: What are the benefits of marinating meat?
    17: Should I season meat with salt well in advance or just before cooking?
    18: How do I smoke meat at home?
    19: Is it possible to age meat at home?
    20: Should I trim all the fat off meat?
    21: Does it matter if you cut meat across the grain or along it?
    22: What is the secret to perfectly crispy pork crackling?
    23: Should I cook meat from room temperature?
    24: Does searing a steak really "seal in" juices?
    25: How do I cook the perfect steak?
    26: The process of slow cooking
    27: How can I stop chicken or turkey from drying out?
    28: What does basting do?
    29: How can I tell when meat is done?
    30: Why do I need to rest meat after cooking?
    31: What can I do with overcooked meat?
    32: What's the secret of a tasty sauce?
    33: Is it worth all the effort to make my own stock?
    34: Why is it safe to eat rare beef, but not chicken or pork?
    35: Why do so many foods taste like chicken?

    5: Fish and seafood 1: In focus: fish
    2: How do I know if fish is fresh?
    3: Why is fish called "brain" food?
    4: Why does salmon come in varying shades of orange?
    5: Is farmed fish as good as wild?
    6: Is it better to buy prawns with their heads on?
    7: Is it better to buy prawns raw or pre-cooked, fresh or frozen?
    8: Why do we eat oysters raw?
    9: When is the best season for oysters?
    10: The process of pan-frying
    11: How can I preserve fish at home?
    12: What happens when you salt bake fish?
    13: Is it better to buy fresh or frozen fish?
    14: Can I cook fish from frozen?
    15: Should I bake fish in a parcel or uncovered?
    16: How can I keep fish moist with different cooking methods?
    17: Can fish go soggy if poached slowly?
    18: The process of sous-vide
    19: How do I cook fish to have crispy golden skin?
    20: Why don't you need to rest fish?
    21: Can I eat sashimi safely?
    22: How does citrus juice "cook" raw fish?
    23: Why do shellfish change colour when cooked?
    24: What are the rules when cooking mussels?

    6: Eggs and dairy 1: In focus: eggs
    2: Should I limit how many eggs I eat?
    3: Are there more nutrients in free-range eggs?4: Is it safe to eat raw eggs?
    5: Where is the best place to store my eggs?
    6: Why do rotten eggs smell bad?
    7: How can I tell if an egg is fresh?
    8: Is it true that only fresh eggs poach well?
    9: How can I cook soft-boiled eggs with runny yolks?
    10: What's the best method to peel hard-boiled eggs?
    11: How do I make the perfect scrambled eggs?
    12: What is the secret of creamy, smooth custard?
    13: Does it matter if yolk gets in my whipped egg whites?
    14: How can I prevent split mayonnaise?
    15: In focus: milk
    16: Why do we pasteurize milk?
    17: Can I cook successfully with low-fat dairy products?
    18: Which type of cream should I use?
    19: How can I heat milk without a skin forming?
    20: Can I make ice cream at home without an ice-cream maker?
    21: Do ice-cream makers make creamier ice cream than whiski
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Beschreibung

Produktdetails

Einband gebundene Ausgabe
Seitenzahl 256
Erscheinungsdatum 05.10.2017
Sprache Englisch
ISBN 978-0-241-22978-1
Verlag Dorling Kindersley
Maße (L/B/H) 26,3/22,5/3 cm
Gewicht 1361 g
Abbildungen full colour illustrations
Verkaufsrang 16724
Buch (gebundene Ausgabe, Englisch)
Buch (gebundene Ausgabe, Englisch)
19,99
bisher 26,99
Sie sparen : 25  %
19,99
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Sie sparen : 25 %

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