visión de conjunto:Críticas 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) Reseña del editor 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.Out in time for Christmas it's a belter! It really is. - BBC Radio 2 The Chris Evans Breakfast Show Biografía del autor Specialising in food science Dr Stuart Farrimond is a science and medical writer presenter and educator. He makes regular appearances on TV radio and at public events and his writing appears in national and international publications including The Independent the Daily Mail and New Scientist. A keen blogger Stuart is also the founder and editor of online lifestyle-science magazine Guru which is supported by the Wellcome Trust - the world's largest medical research charity.