The Science of Cooking: Every Question Answered to Perfect Your Cooking
Help your clients understand culinary concepts, practical advice, and step-by-step techniques--and bring food science out of the lab and into the kitchen. Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Food scientist and bestselling author, Dr. Stuart Farrimond provides answers and helps you develop a culinary rapport with your clients. Use the step-by-step techniques and striking 3D graphics to enhance your client's understanding and bring your counseling skills to life.
Certifying Board for Dietary Managers (CBDM) Prior Approval & Expiry
Exam
25 multiple choice questions. How It Works
Book
- Kindle eBook: 155.21 MB. ASIN: B0BLB2568F. Accessible in the U.S. only. You must have an active amazon account and understand how to access your Kindle eBook via the access link that you receive from us. Learn more here.
- Book: Paperback, 256pp. Sep 2017. ISBN-13: 978-1465463692. Book preview | Author bio