Science Of Cooking HB (9780241229781)

Grasp the science and cook like a chef!

Find out why marinating meat overnight is unnecessary, how pre-soaking can boost the flavor of dried spices, why toasting nuts is best done in the microwave, and how salt can help to poach your egg to perfection.

Take your skills to the next level and transform the way you cook.

Written by medical doctor turned food scientist Dr. Stuart Farrimond, who brings the science of cooking to life on TV and radio.