The science of cooking
Farrimond, Stuart2017
Book
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Here, 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.
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Bury Library | Adult Non-Fiction | 641.5 | Reservation ready to pick up (Set: 15 Jan 2026) |
Main title:
The science of cooking / Dr. Stuart Farrimond.
Author:
Farrimond, Stuart, author
Work:
Imprint:
London : Dorling Kindersley Limited, 2017.
Collation:
256 pages : illustrations (black and white, and colour) ; 27 cm
Notes:
Includes index.
ISBN:
9780241229781 (hbk)
Dewey class:
641.5
Language:
English
Subject:
BRN:
2563422