Stuart Farrimond

Stuart Farrimond holds a doctorate in medicine and has worked as a teacher and author. His books include *Spices* and *The Science of Cooking* (*Kochen in Perfektion*). He regularly appeared on BBC radio, where he explained common food myths and the science behind cooking, including the Maillard reaction in frying and the function of baking powder. He also wrote for newspapers and magazines such as the Daily Mail and The Washington Post.