The Science of Cooking: Every Question Answered to Give You the Edge by Dr Stuart Farrimond. A DK reference book that explains what is actually happening in the pan — why resting meat works, whether to crush or chop garlic, how to keep fish moist, what salt does and when to add herbs — with step-by-step photography and recipes that put each principle to work.

An adult title from my own shelves that I am clearing out. Large-format hardback.