{"product_id":"science-of-food-cooking-nutrition-farrimond-lambert-2-books-set-hardcover","title":"The Science of Cooking \u0026 The Science of Nutrition 2 Books Collection Set - Non Fiction - Hardcover","description":"\u003cp\u003e\u003cstrong\u003eTitles in This Set\u003c\/strong\u003e\u003cbr\u003eThe Science of Cooking: Every Question Answered to Perfect Your Cooking\u003cbr\u003eThe Science of Nutrition: Debunk the Diet Myths and Learn How to Eat Responsibly for Health and Happiness\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003cbr\u003eCondition: Brand New\u003cbr\u003eFormat: Hardcover\u003cbr\u003eISBN: 9781465463692 (The Science of Cooking), 9780744039894 (The Science of Nutrition)\u003cbr\u003ePublisher: DK\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverview\u003c\/strong\u003e\u003cbr\u003eThis two-book hardcover set pairs DK's bestselling Science of Food titles into one essential kitchen and wellness library for curious cooks. The Science of Cooking, by food scientist Dr. Stuart Farrimond, turns everyday cooking questions into clear, evidence-based answers grounded in real science. The Science of Nutrition, by registered nutritionist Rhiannon Lambert, cuts through conflicting diet advice with research-backed, practical guidance. Together they equip readers with the knowledge to cook smarter and eat better, making this collection a standout gift for anyone who loves food, science, or both.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Books\u003c\/strong\u003e\u003cbr\u003eThe Science of Cooking takes readers out of the lab and into the kitchen, answering practical questions every cook has wondered about: which vegetables are best eaten raw, how to make a perfectly poached egg, whether eggs belong in the fridge, and why chocolate tastes so irresistible. Dr. Stuart Farrimond, a food scientist and television presenter, breaks down the chemistry and physics behind everyday cooking techniques so readers can troubleshoot problems and elevate their results, whether searing the perfect steak or cooking flawless fish every time. The book blends fundamental culinary science with step-by-step techniques, making it as useful for beginners as it is for experienced cooks looking to understand the \"why\" behind their methods.\u003cbr\u003e\u003cbr\u003eThe Science of Nutrition takes a similarly myth-busting approach to diet and wellness. Rhiannon Lambert, a leading UK registered nutritionist, draws on the latest research to answer common food-related questions without the one-size-fits-all approach so much diet advice relies on. Topics range from gut bacteria and weight management to heart health, immune support, vegan diets, and intermittent fasting. Rather than pushing a single trend, the book empowers readers to understand the science behind nutrition so they can make informed, confident choices suited to their own bodies and goals. Together, these two titles form a comprehensive, science-first approach to how we cook and how we eat every day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKey Benefits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePairs two bestselling DK \"Science of Food\" titles in one hardcover set\u003c\/li\u003e\n\u003cli\u003eWritten by a food scientist and a registered nutritionist for trustworthy, evidence-based advice\u003c\/li\u003e\n\u003cli\u003eAnswers real-world cooking and diet questions with clear, accessible explanations\u003c\/li\u003e\n\u003cli\u003eRichly illustrated with diagrams and photography throughout\u003c\/li\u003e\n\u003cli\u003eMakes a thoughtful gift for home cooks, health-conscious readers, and curious minds\u003c\/li\u003e\n\u003cli\u003eUseful as a practical kitchen reference and a nutrition myth-buster in one set\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBook-by-Book Guide\u003c\/strong\u003e\u003cbr\u003eThe Science of Cooking — Explores the chemistry behind everyday techniques, from poaching eggs to searing steak.\u003cbr\u003eThe Science of Nutrition — Uses current research to debunk popular diet myths.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Authors\u003c\/strong\u003e\u003cbr\u003eDr. Stuart Farrimond is a science and medical writer, television personality, and educator known for making food science accessible to home cooks. Rhiannon Lambert is one of the UK's leading registered nutritionists and founder of Rhitrition, a private nutrition clinic in London. She holds a first-class degree in Nutrition and Health and a Master's degree in Obesity, Risks, and Prevention. Both authors bring research-based expertise to their fields, translating complex science into practical, everyday guidance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You'll Love This Set\u003c\/strong\u003e\u003cbr\u003ePerfect for the home cook who wants to understand the science behind every recipe, and the health-conscious reader tired of conflicting diet advice, this hardcover set makes a thoughtful holiday gift, birthday present, or stocking stuffer for any kitchen bookshelf.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease Note: This is the UK edition with the ISBN as listed; the cover may vary slightly from the image shown.\u003c\/em\u003e\u003c\/p\u003e","brand":"Various Authors","offers":[{"title":"Default Title","offer_id":59200621478262,"sku":"MAN-PR-U280680-9124033197","price":41.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0575\/6587\/2211\/files\/science-of-food-cooking-nutrition-farrimond-lambert-hardcover.jpg?v=1793702592","url":"https:\/\/skymartbooks.com\/products\/science-of-food-cooking-nutrition-farrimond-lambert-2-books-set-hardcover","provider":"Skymart Books","version":"1.0","type":"link"}