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The Science of Cooking: Every Question Answered to Perfect Your Cooking Hardcover – 19 September 2017

4.8 out of 5 stars 1,093 ratings

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Product description

About the Author

Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.

An avid blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust, the world's largest medical research charity.

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Product details

  • Publisher ‏ : ‎ DK (19 September 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 256 pages
  • ISBN-10 ‏ : ‎ 1465463690
  • ISBN-13 ‏ : ‎ 978-1465463692
  • Item Weight ‏ : ‎ 1 kg 320 g
  • Dimensions ‏ : ‎ 22.07 x 2.69 x 26.37 cm
  • Country of Origin ‏ : ‎ USA
  • Customer Reviews:
    4.8 out of 5 stars 1,093 ratings

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,093 global ratings
How are ratings calculated?

Top reviews from India

Reviewed in India on 15 September 2020
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5.0 out of 5 stars The product is delivered before expected time
By Bala krishna Reddy on 15 September 2020
Good product without damage
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Reviewed in India on 11 July 2021
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Top reviews from other countries

Vancouver Island
5.0 out of 5 stars Great Textbook!
Reviewed in Canada on 24 February 2020
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2 people found this helpful
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Mario Raúl Pérez
4.0 out of 5 stars Buena calidad de las hojas y muy ilustrado
Reviewed in Mexico on 24 November 2020
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4.0 out of 5 stars Buena calidad de las hojas y muy ilustrado
Reviewed in Mexico on 24 November 2020
sin embargo, las tapas llegaron algo maltratadas,

posiblemente por manipulacion en libreria o transporte, ya no lo devolvere por que internamente esta muy bien y sin daños,

pero si eres amante de los libros, puede sufras por los daños esteticos que trae, y si tienes acceso prefieras comprar en tienda o liberia para garantizar este inmaculado,

el libro se ve muy bueno, en la foto el detallito que nombro me toco a mi. La calidad de las hojas y las ilustraciones es buena, y cantidad de temas que toca es mayor a la que esperaba,

toda sección viene con graficas e imagenes, es bastante infográfico

lo compre para regalo, creo le encantará a la persona lo recibirá.
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One person found this helpful
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Maheengun
5.0 out of 5 stars Incredibly comprehensive and informative.
Reviewed in Canada on 19 July 2019
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Amazon Customer
5.0 out of 5 stars Great purchase!!
Reviewed in Canada on 22 January 2019
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One person found this helpful
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Maggy
5.0 out of 5 stars Intricate perfection
Reviewed in Canada on 26 April 2020
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5.0 out of 5 stars Intricate perfection
Reviewed in Canada on 26 April 2020
A tactfully written book that came in due time, in hardcover that could last for years and is full of relevant information set in a practical, but not suffocating manner. It has several illustrations and lively explains with images the composition and technical parts of different meat cuts or the elements from a scientific perspective of a roux, or even how a meringue deflates in the presence of egg yolks. I couldn't have picked a better book to really push me into the details of culinary work.
I would really recommend.
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