16 September 2017

Weekend Cooking: The Science of Cooking by Stuart Farrimond

Review: The Science of Cooking by Stuart FarrimondI don't just like to cook and bake, I like knowing the hows and whys of creating successful dishes. I've owned and read a few books that delve into the mysteries of culinary chemistry over the years, but none was as fun and accessible as Dr. Stuart Farrimond's The Science of Cooking: Every Question Answered to Perfect Your Cooking (thanks to the publicist for a review copy).

The book is published by DK (out on September 19), so you know it's going to be a joy to read, with fantastic photos and great graphics. The Science of Cooking consists of page after page of cool kitchen stuff (note my sophisticated language). I can't get enough of this book.

One of Farrimond's goals was to separate cooking lore and culinary folk beliefs from the actual science of cooking by answering 160 kitchen questions and explaining everything from how many times it's safe to reheat rice to the physics behind various cooking methods. You might think the information would be dry and scholarly, but you would be wrong. Check out the following spread, which tells us all about steaming:

Review: The Science of Cooking by Stuart Farrimond

Besides cooking techniques, The Science of Cooking includes "myth buster" features, which reveal the truth behind common kitchen wisdom, such as never opening the oven door when baking a cake (in some cases it's okay). The "in focus" features concentrate on a specific ingredient, like eggs, four, and chocolate. Other sections explain things you've always wondered about--for example, why saffron is expensive (see scan; click to enlarge), the difference between wild salmon and farm-raised salmon, and how to get the most flavor out of your spices. (Proper storage plays a big role.)

Review: The Science of Cooking by Stuart FarrimondThe Science of Cooking covers how to buy kitchen equipment and ingredients, why different techniques work, what happens when you whip eggs, how to make the perfect rice, why gluten-free bread doesn't rise as high as wheat bread, and how to tell if your steak is ready to come off the grill.

This is the kind of book you'll want to flip through a little at a time. Curious about cooking fish in parchment? Farrimond has you covered (ha!). Want to know why different colored bell peppers taste different? Read about it here. (Sugar content is part of the story.) There is so much information packed into these pages, it's impossible for me to tell you everything. Although I've gone through the entire book, there are plenty of sections I want to study more closely. From meat to dairy, from veggies to chocolate, The Science of Cooking has the inside scoop.

If you're curious about what goes on in your kitchen, then you'll love Stuart Farrimond's The Science of Cooking. The book is a great addition to any cookbook collection and would make a fabulous present. Buy or borrow The Science of Cooking, pour your favorite beverage, and settle in for hours of informative entertainment. You'll be a more savvy cook and may even up your trivia scores.

Here's a quote I won't soon forget:
To your brain, physical burning and chile heat are identical sensations.
Yikes! (Tip: According to Farrimond, grab some dairy or mint to cool down your mouth.)

Note: The scans were used in the context of this review; all rights remain with the original copyright holders.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.
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Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.
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13 comments:

Mae Travels 9/16/17, 7:32 AM  

Howard McGee's books on the science of cooking have always been my main source for understanding how chemistry and physics affect culinary processes. This new one would make a good addition to the library, if I get around to it.

best... mae at maefood.blogspot.com

jama 9/16/17, 7:39 AM  

Sounds like a great resource for any home library. Thanks for the heads up!

Tina 9/16/17, 7:59 AM  

Those DK books are always informational. And it's good to know why saffron is so farmed expensive!!
Yes, last few times I have tried to link anywhere I get an error but it does link up :-)

Stacie 9/16/17, 8:17 AM  

This sounds so interesting!! I feel like I could learn so much more about cooking.

rhapsodyinbooks 9/16/17, 8:26 AM  

This looks great; DK is the best! I especially love their travel books, but I hadn't seen their books on food before your post. Can't wait to find this in the store!

bermudaonion 9/16/17, 8:54 AM  

if it's from DK, you know it's good. This looks fabulous!

JoAnn 9/16/17, 9:20 AM  

This looks great! I want a copy :)

Deb in Hawaii 9/16/17, 1:03 PM  

I love science-y books like this too. it's always fun to learn the interesting 'whys' behind things. I'll definitely be checking it out. Thanks for sharing! ;-)

Jackie Mc Guinness 9/16/17, 8:45 PM  

This sounds really good. I like knowing the whys.

(Diane) bookchickdi 9/17/17, 4:53 PM  

This looksliek such a fun book to give a foodie as a gift.

Judee Algazi 9/17/17, 9:08 PM  

Beth,
This book sounds fascinating to me- thanks for the review.

Vicki 9/18/17, 3:10 PM  

Sounds like a book all foodies would love!

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