The Science of Cooking: Every Question Answered to Perfect Your Cooking by Stuart Farrimond - Non Fiction - Hardback

Title:
The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond

Condition: BRAND NEW
Format: Hardcover
ISBN: 9780140196238

Overview:
The Science of Cooking invites curious cooks to unlock the secrets behind everyday kitchen success. Dr. Stuart Farrimond blends food science with practical technique to answer the questions every home chef asks: Which vegetables are best eaten raw or cooked for maximum flavour and nutrition? How do you craft the perfect poached egg, the ideal sear on a steak, or a succulent piece of fish you’ll want to repeat again and again? Should eggs live in the fridge, and what’s the best way to reheat yesterday’s rice without losing texture or safety? Why does chocolate taste so good, and what science can explain this indulgence? Each chapter demystifies a key ingredient or method, translating chemistry, physics and temperature into clear, actionable guidance. Organized by food categories—from meat, poultry and seafood to grains, vegetables and herbs—the book becomes a practical kitchen companion, turning theory into reliable, repeatable results in real-world cooking. It’s the perfect fit for anyone who loves to cook with confidence and curiosity.

What Makes This Book Stand Out:
What sets The Science of Cooking apart is its deliberate marriage of curiosity and practicality. Farrimond doesn’t just tell you what to do; he explains why it works, then shows you how to apply that science to everyday meals. The book answers those nagging kitchen questions with evidence-based, test-driven guidance, making complex ideas approachable for non-scientists. It is a kitchen laboratory in print, offering step-by-step techniques that translate lab insight into meal-time success. Readers gain a toolkit for better textures, more reliable doneness, and smarter ingredient choices, all without complicated equipment. The result is a trusted reference that empowers readers to improvise confidently, elevate family favourites, and approach recipes with a scientist’s mindset rather than guesswork.

Who This Book Is Perfect For:
This hardcover is ideal for home cooks who crave repeatable results and deeper understanding. It speaks to curious foodies who enjoy unpacking the “why” behind cooking techniques, as well as students and hobbyists studying nutrition or culinary science. Gift buyers will find it a thoughtful present for aspiring chefs, parents teaching kids basic kitchen skills, or anyone who wants to move beyond cookbook instructions to a principled, experiment-led approach. Whether you’re preparing weeknight favourites or tackling ambitious weekend feasts, this book helps you cook with precision and confidence.

Key Highlights:

• Evidence-based explanations of common kitchen questions
• Practical, step-by-step techniques you can apply immediately
• Clear guidance on temperature, timing and texture for meats, eggs, seafood
• Accessible science that demystifies flavour, aroma and mouthfeel
• Organised by food type for quick reference in the kitchen
• Confidence-building tips to reduce guesswork and waste
• Beautiful, durable hardcover designed to endure busy home cooks
• A thoughtful gift for cooks, students and science lovers

About the Author:
Stuart John George Farrimond is a British science communicator, renowned food scientist for BBC’s Inside the Factory, and a best-selling science author. He also works as a brain tumour researcher, bringing a rigorous scientific mindset to everything he writes. Farrimond’s work combines accessible storytelling with practical, evidence-based insight, helping readers understand how everyday processes—from heat transfer to emulsification—shape the meals we love. In The Science of Cooking, he translates complex science into clear, usable guidance, inviting readers to become more confident, curious, and capable cooks.

Why You’ll Love This Book:
If you’ve ever wished a recipe came with a scientist’s secret sauce, this book delivers. It’s more than a collection of tips; it’s a framework for smarter cooking. You’ll finish chapters with tangible techniques you can try the same night, plus a deeper appreciation for how ingredients behave under different conditions. The Science of Cooking makes a thoughtful gift for anyone who wants to elevate everyday meals, understand food science, and enjoy the satisfaction of consistently delicious results. It’s a durable reference that stays on the kitchen shelf, ready to answer questions and inspire confident experimentation for years to come.

Please Note: The individual books included in this listing will be dispatched as per the original UK ISBN and UK edition cover image shown in the image.