Bibliograph

Peng ren de ke xue, The science of cooking : every question answered to perfect your cooking, [zuo zhe Situyate Falimeng ; fan yi Zhang Yingqi]

Type

Label

Peng ren de ke xue, The science of cooking : every question answered to perfect your cooking, [zuo zhe Situyate Falimeng ; fan yi Zhang Yingqi]

Language

chi

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Peng ren de ke xue烹飪的科學 =

Oclc number

1128002745

Responsibility statement

[zuo zhe Situyate Falimeng ; fan yi Zhang Yingqi][作者斯圖亞特。法里蒙 ; 翻譯張穎綺]

Sub title

The science of cooking : every question answered to perfect your cookingThe science of cooking : every question answered to perfect your cooking /

Summary

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, [this book] 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

resource.variantTitle

Shi pin ke xue jia de nai, dan, rou, yu liao li men dao

Contributor