книга "наука о кулинарии"

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 tips and techniques explained step by step. With chapters dedicated to the main foods, such as meat, poultry, fish, legumes, grains and vegetables, it will help you to perfect your culinary skills. How to achieve the exact point of a steak? Is it necessary to remove the skin when cooking fish? What is the secret behind a perfect soufflé? These and many other questions are answered 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 nourishes the soul. My aim is to guide you to explore culinary science and unleash all your creativity".