The Science Of Cooking


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Can you reheat rice? Should you keep eggs in the fridge? No longer will you have to scour the internet for answers to your cooking questions. Food scientist Dr Stuart Farrimond has you covered with The Science Of Cooking book. He also busts the most common myths, shares practical advice, and gives step-by-step instructions. Armed with the scientific knowledge in this bestselling cookbook, you’ll know exactly what to do in most cooking situations to perfect your dishes. More details
    • Standard UK Mainland Delivery - £4.50
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Full Product Description

The Science Of Cooking book covers all major food types, and incorporates a user-friendly structure that includes easy-to-understand 3D visuals and an engaging Q&A format.



Hardback: 256 pages

Product code


product dimensions

22 x 2.5 x 26cm


Dorling Kindersley

Suitable for


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