Loading

author: Dr. Stuart Farrimond

Hardback

2017-10-02

Dorling Kindersley Ltd

The Science of Cooking Every question answered to give you the edge | Dr Stuart Farrimond

EGP 1,253
Available in store
Check availability in store
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
View full description
Loyalty dots logo
Earn 1253 loyalty dots equivalent to EGP 12.53 when you sign-in and order
EGP 1,253
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
View full description
View less description

publisher

Dorling Kindersley Ltd

Specifications

Books

Number of Pages
256
Publication Date
2017-10-02
View more specifications
View less specifications
Customers