Dr. Stuart Farrimond

Les principals tecniques culinaries, explicades gracies a la ciencia. Descobreix amb Cuinologia els conceptes fonamentals de la cuina, juntament amb els millors consells practics i tecniques pas a pas, i converteix la teva cuina en un autentic laboratori gastronomic. Hi trobaras resposta a les preguntes que fins ara no tenien solucio i capitols dedicats als principals aliments i preparacions: carns, aus, peixos, llegums, cereals, vegetals Com aconsegueixo que la carn em quedi sempre al punt? Com haig de coure la verdura perque no perdi nutrients? Es millor premsar els alls, o picar-los? Trobareu les respostes a aquestes preguntes i moltes mes en aquest llibre que revela la ciencia que s'amaga rere la cuina. Escrit pel Dr. Stuart Farrimond, Cuinologia sera un autentic descobriment per a tots els qui gaudeixin del plaer de menjar i busquin portar la seva aficio a un altre nivell. Una guia completissima que sorprendra els lectors amb trucs i consells que sentenen i que funcionen. Aquest llibre dona resposta i solucions practiques a mes de 160 enigmes culinaris servint-se dels estudis cientifics mes recents. Amb imatges i diagrames facils dentendre, Cuinologia inclou explicacions sobre processos i tecniques de coccio, consells sobre com treballar els ingredients basics i suggeriments sobre lequipament que cal tenir a la cuina. I tot en un llenguatge planer i sense tecnicismes. Endinsat en la ciencia dels aliments i capgira la teva manera de cuinar

Aclara todas tus dudas y empieza a cultivar como un profesional ¿Es necesario alimentar las plantas? ¿Es malo usar pesticidas? ¿Cómo y cuándo es mejor podar? ¿Por qué mis árboles frutales florecen pero no dan fruto? Con tantas instrucciones complejas y consejos a menudo contradictorios, el mundo de la jardineria puede resultar intimidante y confuso. En Jardinologia, el Dr. Stuart Farrimond se sirve de datos cientificos para poner a prueba la sabiduria popular mas arraigada y desmontar algunos de los mitos, creencias y teorias mas comunes de la jardineria. Ponte los guantes de jardineria y descubre: - Una guia accesible estructurada en torno al ciclo de vida del jardin, desde los primeros brotes hasta la poda de renovacion. - Un formato accesible de preguntas y respuestas, con estadisticas e infografias, asi como mitos de jardineria arraigados desde hace mucho tiempo que la nueva ciencia desmiente. - Aplica tus conocimientos de jardineria y disfruta de un jardin floreciente. Un libro de jardineria imprescindible para principiantes apasionados por las plantas pero que se sienten intimidados ante la perspectiva de buscar explicaciones en manuales de jardineria tradicionales, asi como para jardineros experimentados que desean descubrir la teoria detras de la practica y que quieren mejorar. Si te gusta Jardinologia, conoce el resto de titulos de la coleccion: -La ciencia de las especias -La ciencia de la nutricion -Cocinologia

They say you eat with the eyes But we now know that smell texture temperature colour and even atmosphere down to the background music influence how we perceive flavour As anyone who has lost their sense of taste will know flavourless food is dull and monochrome it is flavour that brings food into full technicolour life Yet it s not always easy to make something tasty the secrets to flavour can baffle chefs and scientists alike Food science expert Dr Stuart Farrimond explores major flavour categories such as salt acid and heat from chillies and how they interact and profiles all the major foods from individual fruit veg herbs and spices to the building blocks such as rice and wheat that give us stapes like bread pasta and noodles With pairing notes for every ingredient you ll soon be inventing new recipes

Explore the science behind your daily living habits and make your day healthier happier and more productive Best selling author Stuart Farrimond brings you a ground breaking health book that will revitalise your daily routine and bring to light the latest research in psychology nutrition biology and physics alike Set out to unearth the facts behind the pseudo science fads and provide take away advice on every area of our lives is an approachable entertaining and easy to read fitness guide for those seeking self development backed up by solid The Science of Living scientific evidence Dive straight in to discover The Morning Afternoon Evening Night structure takes you through a typical day Fascinating statistics and infographics bringing each science story to life Long held health myths debunked and exploded by new science Action points to each story to help you tweak your lifestyle habits accordingly Is sleeping 8 hours a night good for optimum health If I exercise every day why am I not losing weight Should I brush my teeth before or after breakfast Is coffee good or bad for you These are all fundamental everyday questions explored throughout this wellness book which combines popular science with practical self improvement factoring in the l

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 soufflé? 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.

Aclara todas tus dudas y empieza a cultivar como un profesional¿Es necesario alimentar las plantas? ¿Es malo usar pesticidas? ¿Cómo y cuándo es mejor podar? ¿Por qué mis árboles frutales florecen pero no dan fruto? Con tantas instrucciones complejas y consejos a menudo contradictorios, el mundo de la jardineria puede resultar intimidante y confuso.En Jardinologia, el Dr. Stuart Farrimond se sirve de datos cientificos para poner a prueba la sabiduria popular mas arraigada y desmontar algunos de los mitos, creencias y teorias mas comunes de la jardineria.Ponte los guantes de jardineria y descubre:- Una guia accesible estructurada en torno al ciclo de vida del jardin, desde los primeros brotes hasta la poda de renovacion.- Un formato accesible de preguntas y respuestas, con estadisticas e infografias, asi como mitos de jardineria arraigados desde hace mucho tiempo que la nueva ciencia desmiente.- Aplica tus conocimientos de jardineria y disfruta de un jardin floreciente.Un libro de jardineria imprescindible para principiantes apasionados por las plantas pero que se sienten intimidados ante la perspectiva de buscar explicaciones en manuales de jardineria tradicionales, asi como para jardineros experimentados que desean descubrir la teoria detras de la practica y que quieren mejorar.Si te gusta Jardinologia, conoce el resto de titulos de la coleccion:-La ciencia de las especias-La ciencia de la nutricion-Cocinologia

Les principals tecniques culinaries, explicades gracies a la ciencia.Descobreix amb Cuinologia els conceptes fonamentals de la cuina, juntament amb els millors consells practics i tecniques pas a pas, i converteix la teva cuina en un autentic laboratori gastronomic. Hi trobaras resposta a les preguntes que fins ara no tenien solucio i capitols dedicats als principals aliments i preparacions: carns, aus, peixos, llegums, cereals, vegetalsCom aconsegueixo que la carn em quedi sempre al punt? Com haig de coure la verdura perque no perdi nutrients? Es millor premsar els alls, o picar-los? Trobareu les respostes a aquestes preguntes i moltes mes en aquest llibre que revela la ciencia que samaga rere la cuina.Escrit pel Dr. Stuart Farrimond, Cuinologia sera un autentic descobriment per a tots els qui gaudeixin del plaer de menjar i busquin portar la seva aficio a un altre nivell. Una guia completissima que sorprendra els lectors amb trucs i consells que sentenen i que funcionen.Aquest llibre dona resposta i solucions practiques a mes de 160 enigmes culinaris servint-se dels estudis cientifics mes recents. Amb imatges i diagrames facils dentendre, Cuinologia inclou explicacions sobre processos i tecniques de coccio, consells sobre com treballar els ingredients basics i suggeriments sobre lequipament que cal tenir a la cuina. I tot en un llenguatge planer i sense tecnicismes. Endinsat en la ciencia dels aliments i capgira la teva manera de cuinar

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the worlds best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights.The Science of Spice will help you understand the practical science behind the art of cooking with spices. If youve ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the worlds top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science ofSpice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

Exploding myths and offering research backed advice this book provides a shortcut to decades of gardening experience by explaining the science behind how a garden grows Why does my cherry tree blossom but never fruit What s the most effective slug deterrent Could I breed my own unique variety of flower The world of gardening can be a mystifying place with so many instructions to follow and often little explanation as to why From hands on advice to an exploration of the mental health benefits of gardening and the positive impact gardening can have during a climate crisis The Science of Gardening debunks myths and reveals the latest science only taught at horticultural college As a passionate newcomer to gardening daunted by the mountain of often conflicting advice in gardening manuals Dr Stu has set about testing the scientific basis of conventional wisdom so you too can garden like a pro

Aprende las combinaciones de alimentos que realzan los sabores y las texturas y da un giro a los platos de toda la vida Comer es una experiencia única; es alegría, bienestar, nostalgia y otras muchas sensaciones increibles. Si alguna vez perdiste el sentido del gusto, habras podido comprobar que la comida sin sabor es aburrida. Sin embargo, cocinar algo sabroso no es tan facil como puede parecer. El sabor es vida, ademas de un misterio para los chefs y cientificos de todo el mundo. Conoce los ultimos descubrimientos cientificos y las interacciones entre el cerebro, los sentidos y la comida. Se dice que se come con los ojos. Y ahora sabemos que el olor, la textura, la temperatura, el color e incluso el ambiente, incluida la musica de fondo, influyen en como percibimos el sabor. El doctor Stuart Farrimond, experto en ciencias de la alimentacion, explora los tipos de sabor y como interactuan, y describe todos los alimentos principales, desde frutas, verduras, hierbas o especias, hasta los componentes basicos, como el arroz y el trigo. Redescubre los alimentos y empieza a cocinarlos con una nueva vision, teniendo en cuenta las expectativas, la anticipacion, el ambiente, los colores, los cubiertos, los sonidos o las interacciones sociales. ¡Pronto estaras inventando nuevas recetas! El regalo perfecto tanto para cocineros principiantes como para chefs de alta cocina.

It s time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices Taking the periodic table of spices as a starting point this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavour in your dishes Discover a spice book like no other from TV personality food scientist and bestselling author Dr Stuart Farrimond Spice profiles organised by their dominant flavour compound showcase the world s top spices with recipe ideas information on how to buy use and store and more in depth science to help you release the flavours and make your own spice connections There is also a selection of recipes using innovative spice blends based on the new spice science designed to brighten your palate and inspire your own culinary adventures Sure to get your taste buds tingling you can explore An explanation of what spices are and how they re produced Which countries favour which spices and a bit of the history behind it Dozens of spice blends you can make and what you can use it for 52 exciting recipes from around the world which showcase each spice blend A reference guide to look up each spice to understa

It s time to bring food science out of the lab and into your 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 TV personality food scientist and bestselling author Dr Stuart Farrimond answers all these questions and more with The Science of Cooking equipping you with the scientific know how to take your cooking to new levels Explore fundamental culinary concepts practical advice and step by step techniques to bring food science out of the lab and into your kitchen Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat poultry and seafood to grains vegetables and herbs Perfect your cooking with practical instruction and the science behind it as you explore Step by step techniques to demonstrate key concepts in a clear manner Striking illustrations are featured throughout to highlight key culinary processes Scientific concepts organised by food group and ingredient Question and answer format to make science relevant to everyday cookingA good recipe goes a long