The Science of Cooking: Every Question Answered to Perfect Your Cooking Hardcover – September 19, 2017

Great book for anyone with a kitchen. Handy reference guide and easy to read and understand. I highly recommend. Make great gifts for people getting their first apartment.

I'm not a big reader but this books reads well and can be reviewed as a reference at the same time.I found the author when he was doing cooking science segments on a TV show called Inside the Factory. His explanations resonated well with me and that's how I found and purchased his books.Did you know about the dangers of reheating rice ? I never did and have been doing wrong for decades and have changed my ways. (See page 132.)I don't want to spoil the book but there is so much good information in there. This one is a keeper such that I purchased other books by the author and have NOT been disappointed.All Stuart Farrimond books are BT Recommended

Hurry up and order NOW!!! YES YOU WILL LOVE AND VALUE THIS COOKBOOK!!! Very detailed love love love. A much needed resource in every kitchen in the world, a perfect wedding gift, for any occasion.

Wow! I have all kinds of International cooking books from all 7 continents!I would guess I have over 300,000+ recipes... probably more!This book is very unique and I read it from cover to cover when I received it!Buy this book! I don't get paid for my review!You will reduce your learning curve & dramatically improve your cooking skills!If you don't know why you're doing what you're doing, the "how to" cooking really doesn't matter.Educate yourself... it will be an exceptional experience for you...you'll never regret it!

There's a lot of interesting information here for the chef, some of it useful, some of it not. My biggest problem with the book is the presentation. It's all graphics, bullet-points, flow charts, etc. It's very much oriented toward those with very short attention spans and little to no knowledge of science. The material is also presented in an abstract way (which I used to think was something I'd like), but I find it much more helpful when these concepts are presented in the context of a recipe, or better, several recipes.While some of the material is interesting, the "short attention span theater" presentation was exhausting. I doubt I will ever reference this book, so it's only worth whatever I retained on first reading.It's not a horrible book, but there are better. I'd read the sequel if someone gave it to me, but I probably wouldn't purchase it. If I were looking for a next book, and wanted something more than just a cookbook, I'd look at some of the "America's Test Kitchen" in lieu of this.

Got this as a gift for a teen who loves to cook. This book is so interesting! It was a lot of good tips and learning information. I'm tempted to order one for myself now

As advertised

I love nerding-out on my hobbies like cooking, and this book, along with the author's other one on spices (Dr. Farrimond's The Science of Spice), has been both useful and fascinating to read. I’m already planning to get his gardening book next—this will be my ultimate trifecta for 'home chefery'!