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

Details
Condition: Brand New
Format: Hardcover
ISBN: 9781465463692
Publisher: DK

Overview
The Science of Cooking turns your kitchen into a lab, explaining the real chemistry and physics behind everyday cooking. Dr. Stuart Farrimond answers the questions every home cook asks, from why bread rises to how to get a perfect sear, using clear infographics and an engaging Q&A format throughout. Covering meat, seafood, dairy, grains, fruits, vegetables, spices, and baking, this DK reference helps you understand the "why" behind recipes so you can troubleshoot problems, adapt techniques, and improve your results with confidence, whether you're a total beginner or a seasoned home chef looking to sharpen your skills.

About the Book
Written by science communicator and former medical doctor Dr. Stuart Farrimond, The Science of Cooking breaks down culinary techniques into their underlying scientific principles. Rather than offering a traditional recipe collection, the book is organized around the big questions cooks actually have: Why does meat turn brown when seared? What makes a sauce split? How does yeast make bread rise? Each topic is explored through bold, full-color photography, easy-to-follow infographics, and concise explanations that translate food science into practical kitchen advice. Sections move through core ingredient categories, including meat and poultry, fish and seafood, dairy and eggs, pulses and grains, fruits and vegetables, herbs and spices, and baked goods, giving readers a comprehensive foundation across the entire kitchen. Throughout, Farrimond pairs hard science with real troubleshooting tips, helping readers understand why a technique works so they can apply the logic to any recipe rather than memorizing one dish at a time. The visual, question-and-answer structure makes the book easy to browse by topic or read start to finish, appealing to curious cooks, students, and anyone who wants to stop guessing in the kitchen. Published by DK as part of its Science of Food series, the book reflects the publisher's signature design style: richly illustrated, information-dense pages built for quick reference. It has become a go-to kitchen science guide for home cooks looking to level up their technique with evidence-based explanations rather than old wives' tales.

Key Benefits

• Explains the real science behind everyday cooking techniques and mistakes
• Clear Q&A format makes it easy to find answers fast
• Full-color infographics simplify complex food science concepts
• Covers every major ingredient category, from meat to baking
• Helps cooks troubleshoot recipes instead of just following steps
• Great reference for beginners and experienced home cooks alike

About the Author
Dr. Stuart Farrimond was a British medical doctor turned science communicator, writer, and food scientist known for translating complex science into accessible, engaging explanations for everyday readers. He authored several popular DK titles exploring the intersection of science and everyday life, including The Science of Cooking and Science of Spice, as well as other bestselling science books such as The Science of Living. Farrimond made frequent appearances on television and radio and contributed writing to national publications, building a reputation as a trusted voice bridging rigorous scientific research and practical, everyday understanding for curious readers everywhere.

Why You'll Love This Book
Perfect for the curious cook on your gift list, this richly illustrated guide makes a thoughtful birthday or holiday present, a standout stocking stuffer, or a welcome addition to any kitchen bookshelf. It turns cooking frustrations into "aha" moments, making it a favorite for food lovers of every skill level.

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