The Science of Spice

Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.

The Science of Spice

The Science of Spice

Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. 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. If you've 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. Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.

More Books:

The Science of Spice
Language: en
Pages: 224
Authors: Stuart Farrimond
Categories: Cooking
Type: BOOK - Published: 2018-10-04 - Publisher: Dorling Kindersley Ltd

Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work
Spice
Language: en
Pages: 224
Authors: Stuart Farrimond
Categories: Cooking
Type: BOOK - Published: 2018-10-23 - Publisher: DK

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level. Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices. If you've ever
The Science of Cooking
Language: en
Pages: 256
Authors: Stuart Farrimond
Categories: Cooking
Type: BOOK - Published: 2017-10-05 - Publisher:

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 souffl�? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with
The Science of Dune
Language: en
Pages: 232
Authors: Kevin R. Grazier
Categories: Social Science
Type: BOOK - Published: 2007-12-11 - Publisher: BenBella Books, Inc.

Could sandworms really exist? What’s in that mélange, anyway? The Science of Dune provides the answers to these questions... and many more! Since its original publication in 1965, the Dune series has entranced generations of readers with its complex plotting, fascinating characters, grand scope, and incredible scientific predictions. This guide
The Science of Cooking
Language: en
Pages: 544
Authors: Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert
Categories: Science
Type: BOOK - Published: 2016-05-02 - Publisher: John Wiley & Sons

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food

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