Its time to bring food science out of the lab and into your kitchenWhich vegetables should you eat raw How do you make the perfect poached egg And should you keep your eggs in the fridge 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 TV personality food scientist and bestselling author Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking equipping you with the scientific knowhow to take your cooking to new levels.Explore fundamental culinary concepts practical advice and stepbystep techniques to bring 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.Perfect your cooking with practical instruction and the science behind it as you explore Stepbystep techniques to demonstrate key concepts in a clear manner Striking illustrations are featured throughout to highlight key culinary processes Scientific concepts organised by food group and ingredient Questionandanswer format to make science relevant to everyday cookingA good recipe goes a long way but if you can master the science behind it youll be one step ahead The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen providing you with all the scientific information you need to take your home cooking to a whole new more nutritious level From making great risotto and soft ice cream to the process of steaming this gastronomic cookbook includes stepbystep techniques and striking 3D graphics to bring culinary facts to life. A musthave cooking gift for anyone interested in the culinary arts whether youre a hobby cook at the beginning of your learning seeking to cook more intuitively or you love science and learning about its everyday applications this is a great volume for anybody in