The Science of Cooking: Every Question Answered to Give You The Edge Hardcover – October 5, 2017

I learn so much from this book, I have been cooking for so long and own several hundred of cookbooks. This one is different, it gives you more depth on all kinds of food. I just got the book yesterday and still reading through it. I like the book and glad I got it.

Excellent book, a lot do knowledge of this gastronomical carrier 🫶🏻 basic if you want to become a chef

I'm not a big reader but this books reads well and can be reviewed as a reference at the same time.I found the author when he was doing cooking science segments on a TV show called Inside the Factory. His explanations resonated well with me and that's how I found and purchased his books.Did you know about the dangers of reheating rice ? I never did and have been doing wrong for decades and have changed my ways. (See page 132.)I don't want to spoil the book but there is so much good information in there. This one is a keeper such that I purchased other books by the author and have NOT been disappointed.All Stuart Farrimond books are BT Recommended

Kid loves easy instruction

Great book for learning what makes food taste better, with a very good scientific explanation.

Beautiful textbook. Dense.

Got this as a gift for a teen who loves to cook. This book is so interesting! It was a lot of good tips and learning information. I'm tempted to order one for myself now

As advertised