THE SCIENCE OF COOKING

How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflU? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.

In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.

Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if an egg is fresh? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

Postage

Postage for all orders is $9.95.
We process orders every business day and most orders are sent as soon as we receive them. A tracking number will be sent via SMS and email once your order has been shipped so you can track your parcel.

Click & Collect

If your items are in stock, they will generally be ready for collection within 1 – 2 business days.
During peak periods, the processing time may be longer.

Product Availability

If an item is not currently in stock, it will automatically be placed on backorder and you will be notified via SMS and email once your order is ready for collection or has been shipped. If an item is discontinued or temporarily out of stock a customer service representative will contact you.

Tracking

All items are sent via Australia Post or Fastway Couriers. A tracking number will be sent via SMS or email once your order has been completed so you can track your parcel.