Farrimond, Stuart. <br/><br/>
The Science of Cooking / 
 The science of cooking : 
Stuart Farrimond. 
 - 1st ed. 
 - London :  DK,  2017. 
 - 256 p. :  ill. ;  26 cm. 
<br/><br/> Includes index  
<br/><br/>Taste and flavor -- Kitchen essentials -- Meat and poultry -- Fish and seafood -- Eggs and dairy -- Rice, grains, and pasta -- Vegetables, fruits, nuts, and seeds -- Herbs, spices, oils, and flavorings -- Baking and sweet things. 
<br/><br/><label>ISBN: </label>9780241229781 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking.<br/>Food.<br/>Chemistry.
<br/><br/><label>LC Class. No.: </label>TX651  / .F246S