Cooking Food Pictures Download Free Images on Unsplash

In this section, we will focus on the frying performance of common fats and oils as different types of oils are not equally suitable for frying. The choice of oil used in frying depends on taste and on heat stability. Some oils are heat-resistant and can be used at high temperatures, while others with intense flavours and lower heat resistance are best enjoyed raw in salad dressing for example. The book includes over 150 recipes (it’s 400 pages!) ninety percent of which are vegan and many naturally gluten-free. Part one explores the pantry, with everything you need to know to stock your kitchen with nutrient rich ingredients.

• Joseph J. Provost, PhD, is a professor of chemistry and biochemistry at the University of San Diego, USA. He has helped create and teach a science of cooking class and taught small and large classes.