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? 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. Get the answers to your cookery questions with intriguing chapters covering all maj The Science of Cooking - Stuart Farrimond od authora Stuart Farrimond a nakladatelství za skvělé ceny na e-shopu Martinus. cz.
| Autor |
Stuart Farrimond |
| Jazyk |
anglický |
| Počet stran |
256 |
| Rok vydání |
2017 |
| Typ |
filmy |
| Nakladatelství |
Dorling Kindersley |
