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Transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices.
Spice up your home cooking! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavour in your dishes.
Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Inside, you'll discover:
- Featuring in-depth profiles for more than 60 spices organised by their dominant flavour compound
- The story behind the spice including the plant, its cultivation and its cultural story
- 52 recipe ideas using innovative spice blends from all corners of the world
- Information on how to buy, store, prepare and cook with a range of spices
Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies.
If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers. It will show you how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience. You'll turn to this beautiful and unique spice cookbook time and time again - to explore and to innovate.
This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cook books to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.
Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Perfect your cooking with practical instruction - and the science behind it.
Discover a recipe book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Inside, you'll discover:
- Dynamic, full-colour visuals make complex scientific concepts compelling and easy to understand
- Engaging question-and-answer format makes the science relevant to everyday cooking
- User-friendly book structure, with scientific concepts organised by food group and ingredient
- Step-by-step techniques - which demonstrate and underpin key concepts - add core, practical cooking instruction
- Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on everything from vegan diets to cholesterol
A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen. It gives you all the scientific information you need to take your home cooking to a whole new, more nutritious level!
From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques to help you perfect your cooking. 3D graphics and engaging text make scientific concepts easy to grasp and infographics bring culinary facts and stats to life. It is the ultimate gift for any self-respecting foodie or cook!
This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more books to discover! Explore the science behind the art of making incredible spice blends to help you release the flavour in your dishes with The Science of Spice.
A Sunday Times Best Seller.
Explore the science behind your daily living habits and make your day healthier, happier, and more productive.
Many of the activities we take for granted are in fact contrary to a healthy lifestyle. In this groundbreaking ebook, long-held beliefs are exploded by new science: drinking eight glasses a day is too much; breakfast isn't the most important meal of the day; smartphones are not making us all depressed.
Bringing to bear the latest research in psychology, nutrition, biology, and physics, best-selling author Dr Stuart Farrimond unearths the facts behind the fads, and provides take-away advice on every area of our lives - and all delivered in Dr Stu's trademark style; approachable, authoritative, and above all, entertaining.
The Science of Living debunks pseudo-science and delivers only the facts. One day - one body - over 200 examples of science in action.