书名：The Science of Cooking烹饪科学

作者：Dr. Stuart Farrimond

出版社名称：DK 

出版时间：2017 

语种：英语 

ISBN：9780241229781 

商品尺寸：22 x 2.7 x 26.5 cm 

包装：精装 

页数：256（以实物为准）

Review

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)

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.

专门从事食品科学的斯图尔特·法里蒙德博士是一位科学和医学作家、演讲者和教育家。他是一位训练有素的医生和合格的教师，经常在电视、广播和公共活动中露面，他的作品出现在国内和国际出版物上，包括“独立报”、“每日邮报”、“BBC焦点”和“新科学家”。斯图亚特是一位狂热的博主，曾入围卫报/观察家年度科学作家奖，也是在线生活方式科学杂志“大师”的创始人和编辑，该杂志赢得了世界上zui大的医学研究慈善机构--惠康信托的支持。

Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as "Inside the Factory" and "The Truth About ...", and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and he reveals the science behind spices, in a way never before seen.