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The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking Copertina rigida – 4 ottobre 2018
Dr. Stuart Farrimond (Autore) Scopri tutti i libri, leggi le informazioni sull'autore e molto altro. Vedi Risultati di ricerca per questo autore |
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Transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices.
It's time to 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.
Sure to get your taste-buds tingling, you can explore:
- An explanation of what spices are and how they're produced
- Which countries favour which spices and a bit of the history behind it
- Dozens of spice blends you can make and what you can use it for
- 52 exciting recipes from around the world which showcase each spice blend
- A reference guide to look up each spice to understand how to use it
- Colour-coded charts to help you learn the chemical compound that make up the flavours
- Instructions on how to design your own spice blends with photographic references without.
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! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience.
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. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.
At DK, we believe in the power of discovery.
So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks 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!
- Lunghezza stampa224 pagine
- LinguaInglese
- EditoreDK
- Data di pubblicazione4 ottobre 2018
- Dimensioni22 x 2.4 x 26.3 cm
- ISBN-109780241302149
- ISBN-13978-0241302149
Quali altri articoli acquistano i clienti, dopo aver visualizzato questo articolo?
- The Science of Cooking: Every Question Answered to Perfect your CookingDr. Stuart FarrimondCopertina rigida
Descrizione prodotto
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Dettagli prodotto
- ASIN : 0241302145
- Editore : DK (4 ottobre 2018)
- Lingua : Inglese
- Copertina rigida : 224 pagine
- ISBN-10 : 9780241302149
- ISBN-13 : 978-0241302149
- Peso articolo : 1.03 kg
- Dimensioni : 22 x 2.4 x 26.3 cm
- Posizione nella classifica Bestseller di Amazon: n. 75 in Cucinare con erbe e spezie
- n. 292 in Chimica (Libri)
- n. 391 in Geografia (Libri)
- Recensioni dei clienti:
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I have been looking for a book like this for years, so I am happy someone finally put this together. It not only covers a wide array of spices, but also the chemistry of them and how to knowingly combine them. I especially liked the historical, cultural and geographical discussion of each spice. As an extra bonus, regional recipes for each spice is included.
On the negative side:
- it really should include herbs as well as spices (though some herbs are included). And dill seeds are included, but dill weed is even more popular
- the heavy focus on India but total exclusion of Eastern Europe on p71 is unforgiveable
- there are many factual inaccuracies (slaves didn't build the Egyptian pyramids, just one example). I didn't feel like cataloging them all, but everytime I run into one it just makes me wonder how much of the rest is also inaccurate
- I like the periodic table of spices, but it needs a page number to the spice profile. Actually, I would like such a table as a poster for my kitchen, and if it included additional information (country / region of origin, ideal combinations, etc)
Overall I really like this book and it's a welcome innovative addition to the culinary sciences, and I would welcome a second edition.

I highly recommend this for any chef or homecook who wants to advance their knowledge on all things spice related.

The layout is very enticing and draws you in. Associations with different ingredients is set out clearly and has already provided me with some amazing insights. I love science and cooking, so knowing how to get the best of the flavours on offer is brilliant.
Yes, it’s probably obvious to lots of people but I love the way the “rules” of the game are set out


Recensito nel Regno Unito il 22 aprile 2019
The layout is very enticing and draws you in. Associations with different ingredients is set out clearly and has already provided me with some amazing insights. I love science and cooking, so knowing how to get the best of the flavours on offer is brilliant.
Yes, it’s probably obvious to lots of people but I love the way the “rules” of the game are set out




Provides a periodic table of spices, with information on the origins of spices and their classification.
There are even recipes to demonstrate how to use spices to complement various foods, and amplify the taste.