If you've ever wondered how to poach an egg, cook a perfect piece of fish, or bake a fluffy soufflé, pick up Dr. Stuart Farrimond's The Science of Cooking. The recently released book, published by DK, addresses all of those subjects and more, equipping readers with the scientific knowledge to elevate their cooking.
A good recipe goes a long way, but if you can master the science behind it, you'll always enjoy flawless results. The Science of Cooking offers fundamental principles, practical advice, and step-by-step techniques, bringing science out of the lab and into your kitchen to help you cook healthier, more delicious food. Raves the New York Post, "The subtitle 'Every question answered to perfect your cooking' is no joke."
From meat, poultry, and seafood to vegetables, grains, dairy, and more, the book covers a range of useful topics, making it essential for perfecting everyday cooking as well as pulling off special meals. With full-color images, fact-filled infographics, and engaging Q&A sections, it'll improve your cooking no matter your preferred style of learning. Says Farrimond, "My aim is for you, the reader, to understand more of the science of food and cooking, to help lift the lid on your creativity."
A writer, avid blogger, presenter, and educator specializing in food science, Farrimond makes regular appearances on TV and radio as well as at special events, and his writing has been featured in both national and international publications. He's also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the world's largest medical-research charity, Wellcome Trust.
In The Science of Cooking, Farrimond hones in on questions like where the heat in chili peppers comes from, why wild salmon is darker than farmed, and how to tell if meat is good quality. He also addresses why chocolate tastes so good, whether you should keep the skin on fish, and whether it's okay to reheat cooked rice—the things you've always wondered but never asked about. He even offers tips, like how keeping eggs at room temperature before poaching can help you avoid stringy, spread-out whites, along with helpful diagrams that illustrate the full process of steaming broccoli from start to finish (pictured above).
Commonly held cooking beliefs receive equal examination, forcing you to rethink age-old principles. According to Farrimond, storing eggs in your fridge door can shake and thin egg whites, and ruin your meringue. And unopened mussels aren't actually uncooked—it's just that the mollusks' muscles are strong enough to keep the shells shut. If you can get them open, you can eat them.
Whether you're a novice cook eager to learn or an experienced chef seeking more advanced skills, get a copy of this informative book to improve your cooking fast.