The Science of Cooking: Every Question Answered by Stuart Farrimond - Non Fiction - Hardback

Details
Condition: New
Format: Hardback
ISBN: 9780241229781
Publisher: DK

Overview
The Science of Cooking is a myth-busting kitchen companion from food scientist Dr. Stuart Farrimond, trading guesswork for genuine understanding. Rather than another collection of recipes, this hardback explains the chemistry and physics behind everyday cooking questions: why a steak sears best a certain way, how to poach an egg perfectly, whether raw or cooked vegetables are more nutritious, and how to reheat rice safely. Each answer is grounded in evidence, not kitchen folklore, giving home cooks a genuine edge. It's an essential reference for anyone who wants their cooking to improve through understanding rather than trial and error.

About the Book
Organised by food category - meat, poultry, seafood, eggs, vegetables, grains, and more - The Science of Cooking works as both a cover-to-cover read and a quick-reference guide you'll return to again and again. Dr. Farrimond breaks down the chemistry of flavour, the physics of heat transfer, and the biology behind texture and freshness, translating laboratory-grade knowledge into clear, usable kitchen advice. Questions covered include how caramelisation and the Maillard reaction build flavour, why resting meat matters, how emulsions like mayonnaise actually hold together, and what really happens when bread rises or chocolate melts. Diagrams, infographics, and step-by-step visuals support the text throughout, making complex science genuinely approachable for cooks with no scientific background. The tone is curious and conversational rather than academic, encouraging readers to experiment once they understand the underlying principles. Whether you're perfecting a silky sauce or crispy roast potatoes, this book gives you the "why" behind the "how," built to last as a go-to kitchen reference.

• Evidence-based answers to the kitchen questions cooks ask most
• Covers meat, poultry, seafood, eggs, vegetables, grains and more
• Clear diagrams and infographics make science easy to grasp
• Builds genuine confidence and reduces kitchen guesswork
• Durable hardback format designed for regular kitchen reference
• A thoughtful gift for curious cooks, students and science lovers

About the Author
Dr. Stuart Farrimond is a British food scientist, science communicator and medical doctor. He is known for his food science reporting for BBC's Inside the Factory, and has built a reputation for translating complex culinary chemistry into practical, accessible advice for home cooks. His work blends scientific rigour with genuine enthusiasm for food, helping readers understand the processes - from heat transfer to emulsification - that shape everyday meals. The Science of Cooking reflects his mission to make food science useful in the kitchen, not just interesting on the page.

Why You'll Love This Cookbook
Packed with genuinely useful, evidence-based answers, The Science of Cooking turns kitchen uncertainty into confidence. It's the rare cookbook that teaches you to think like a cook, not just follow instructions - perfect for curious foodies and gift-buyers alike.

Please Note: Cover design may vary slightly from the image shown; this listing is for the UK edition with the ISBN stated above.