About the Author
Dr Stuart Farrimond
ISBN 9780241229781
Rs. 3,038
Dk/Penguin Random House Group
The Science Of Cooking
The Science of Cooking by Dr Stuart Farrimond (DK) is a visually rich guide that answers everyday kitchen questions using clear food science, helping home cooks perfect flavour, texture and nutrition. Through Q&A‑style explanations, infographics and step‑by‑step techniques, it explores topics from meat and dairy to grains, vegetables, baking, spices and safety so readers understand how and why recipes work.
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