产品描述
⚗以科學解析美味🥘
📗英國DK原文書
全彩精裝/256頁/大開本21.6 x 26.1 cm
★運用高解析度的解剖圖，找出讓食物美味的關鍵科學原理。
★每一種料理新手法，都將帶領你突破極限與想像。
用科學打造美食？你沒看錯！本書的編排聚焦在7大類主要食物，包括蛋、奶、魚、肉、蔬果、穀類、香草和甜點。每一個篇章先提出烹飪大哉問，再以科學方式來解答，例如：為什麼巧克力如此迷人？重覆加熱米飯到底好不好？我該如何才能讓魚肉更多汁？有必要保留魚皮嗎？到底要如何烤出完美的舒芙蕾？所有關於烹飪的大小問題，包括膽固醇或素食問題，都可以在本書找到答案。
Which vegetables should you eat raw? How do you poach the perfect 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. Get the answers to your cookery questions 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
产品规格
| 進口/非進口 | 進口 |
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