How chefs cook. Everything you ever wanted to know about cooking

The author of the book, Stuart Farrimond, is convinced that when cooking you often ask yourself the questions, what are the basic procedures and techniques that lead to the perfect meal, which of the tips is the right one, why something works and others don't, how to avoid cooking glitches or how to fix a mistake that just happens every now and then... Just ask, the author will answer more than 160 of the most common questions and explain the intricacies of cooking based on the latest research. He transformed scientific knowledge into meaningful and practical answers, written clearly, clearly and with ease. He targets meat, fish and seafood, eggs and dairy, rice, grains and pasta, vegetables, fruits, nuts and seeds, herbs, spices, oils and seasonings, baking and sweets... If you understand with his book certain regularities, you will cook like a chef! You have a unique opportunity to take your culinary skills to a higher level and change the way you cook, because believe it or not, habits are often simply fixed mistakes. "My goal is to give you a better understanding of food and cooking from a natural science perspective, and at the same time, I'd like to help you look under the hood in a different way and better apply your creative abilities."

Size: 21.3 x 25.5 cm, number of pages 256, hardcover

By Stuart Farrimond

The book is displayed in our store as a decoration.