烹饪的科学，利用科学观点去诠释烹饪的艺术
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.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
获取有关所有烹饪科学问题的答案，并使用基本原理，实用建议和逐步技术来烹饪更美味，更营养的食物。
辣椒的热量从哪里来？为什么野生鲑鱼比养殖黑鲑鱼黑？灼热的肉真的能“塞进”果汁吗？好的秘诀有很长的路要走，但是如果您能掌握其背后的科学，那么您将向前迈出一步。
《科学烹饪科学》使用全彩色图像，统计信息和事实信息（通过信息图表）以及引人入胜的问答格式向您展示如何完善烹饪，将食品科学带出了实验室并带入了厨房。主题包括肉类和家禽，海鲜，乳制品，豆类和谷物，水果，蔬菜，香料，药草，烘焙食品等，因此非常适合于完善日常烹饪以及特殊餐点。
