The Science of Cooking
They may know how to cook, but do they know the science behind it? This book makes the perfect gift for the curious cook on your gift list. Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions – and many more like them – equipping you with the scientific know-how to take your cooking to new levels.