The Science of Cooking: Every Question Answered by Dr. Stuart Farrimond - Non Fiction - Hardcover

Details
Condition: Brand New
Format: Hardcover
ISBN: 9780241229781
Publisher: DK (Dorling Kindersley)
Age Range: Adult / General Readers

Overview
The Science of Cooking: Every Question Answered to Give You the Edge is a hardcover kitchen reference from Dr. Stuart Farrimond that turns cooking questions into clear, usable science. Rather than another recipe collection, this book explains the "why" behind kitchen techniques, covering heat, chemistry, and ingredient behavior in an approachable, visually driven format. Home cooks, culinary students, and curious foodies will find answers to everyday cooking dilemmas, backed by real food science rather than guesswork, making every dish more consistent and flavorful.

About the Book
Written by food scientist Dr. Stuart Farrimond, The Science of Cooking breaks down the mechanics of the kitchen into digestible, fact-driven explanations. Across 256 pages, the book tackles practical questions home cooks ask constantly, such as how to cook the perfect steak, why fish needs different handling than meat, and what actually makes a soufflé rise and hold. Farrimond pairs these explanations with clear diagrams, step-by-step technique breakdowns, and side-by-side comparisons that show how small changes in method or ingredient ratio change the outcome on the plate. The book is organized to move logically through core culinary categories, from proteins and vegetables to baking, sauces, and flavor pairing, so readers can either read cover to cover or jump straight to the section relevant to tonight's dinner. Because the content is rooted in published food science rather than tradition or myth, it also corrects common kitchen misconceptions, explaining not just what works but why certain long-held cooking "rules" actually fall apart under scrutiny. The hardcover format and DK's signature infographic-heavy design make it a durable, browsable addition to any kitchen shelf, equally useful as a technique manual for culinary students and as a go-to troubleshooting guide for home cooks who want more control and confidence over their results. It's the kind of reference that gets pulled out again and again, whether the question is about knife skills, fermentation, or the chemistry of a proper pan sauce.

Key Benefits

• Explains the real food science behind everyday cooking techniques
• Answers common kitchen questions with clear, practical guidance
• Durable hardcover format built for repeated kitchen use
• Visual, diagram-driven layout from DK makes complex concepts easy to follow
• Corrects common cooking myths with evidence-based explanations
• Useful for beginner cooks, serious home chefs, and culinary students alike

About the Author
Dr. Stuart Farrimond is a science and medical writer, presenter, and educator who specializes in food science. He makes regular appearances on television and radio and contributes to national and international publications. Known for translating complex scientific concepts into clear, practical advice, Farrimond has written multiple books exploring the science behind cooking, spice, and everyday life. His work bridges the gap between the laboratory and the home kitchen, helping readers understand not just recipes but the reasoning behind successful cooking techniques.

Why You'll Love This Book
Perfect for the curious cook who wants real answers, not kitchen folklore, this hardcover reference makes an excellent holiday gift, housewarming present, or addition to any cookbook collection. It's equally at home on a new cook's first shelf or alongside a seasoned chef's favorite titles.

Please Note: This is the UK edition with the ISBN as listed; the cover may vary slightly from the image shown.