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The Science of Cooking is the pairing, food book and cooking book which shares the scientific techniques to improve your cooking. Dr. Stuart Farrimond is the author of this magnificent book. This guide is quite diverse and the author covers all the important topics in this guide. How do you know that the meat you are using is good or bad in quality? Contrary we believe that most red meat and freshest meat is the sign of good quality for meat. Is this true always or there is something else? As a cook, you need to expand your knowledge and learn the secrets to find the quality of the meat.