{"id":234857,"guid_nom":"14565d82-da2f-11ee-80d7-0050569a365d","isbn":"978-0-24-122978-1","nomcode":"ITD000000001387264","title":"The Science of Cooking (Dr Stuart Farrimond) Наука кулинарии (Стюарт Ферримонд) / Книги на английском языке","publisher":"Dorling Kindersley Ltd","is_deleted":false,"first_seen_at":"2026-10-12T16:57:18.009719Z","updated_at":"2026-10-12T16:57:18.009719Z","annotation":"","sales_text":"The Science of Cooking (Dr Stuart Farrimond)\nWhich vegetables should you eat raw? How do you make the perfect poached egg? Should you keep your eggs in the fridge? 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.\nIn The Science of Cooking, fundamental culinary concepts sit side-by-side practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. 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