"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really 'seal in' the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead"--Publisher description.
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"Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really 'seal in' the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead"--Publisher description.
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Add this copy of Cocinología (the Science of Cooking): La Ciencia De to cart. $57.85, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2019 by DK.
