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
AED
129
Same-day to 2-day delivery
Check availability in store
Please enable your browser location services in order for us to help you get personalized store listing based on your current location. Alternatively, you may proceed to choose store from list or search for your favorite store.
Store finder
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
"Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show
129.0
100.0
200.0
AED
129
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
"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 LtdSpecifications
Books
Number of Pages
256
Publication Date
2017-10-02
View more specifications
View less specifications
Customers