THE SCIENCE OF COOKING BOOK

The Science of Cooking is a fundamental guide that combines science and culinary art to transform your kitchen into a true gastronomic laboratory. This book reveals the fundamental concepts of cooking through practical and technical advice explained step by step. With chapters dedicated to main foods, such as meats, poultry, fish, legumes, grains and vegetables, it will help you to perfect your culinary skills.

How to achieve the exact doneness of a steakt? Do you need to remove the skin when cooking fish? What is the secret behind a suflé? These and many other questions find answer here, explaining the science behind each preparation in a clear and accessible way.

The book includes an inspiring prologue by Dr. Stuart Farrimond, who shares his passion for cooking and its impact on happiness: “Cooking for others is an act that goes beyond the pleasure of eating; it is an experience that feeds the soul. My goal is to guide you to explore culinary science and unleash all your creativity.”