PublishedDorling Kindersley, October 2018 |
ISBN9780241302149 |
FormatHardcover, 224 pages |
Dimensions26cm × 22cm × 2.3cm |
Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends
Become a seasoning expert and transform your meals from bland to flavourful.
Explore the science behind making incredible spice blends and discover how they work together to create exciting layers of flavour and new sensations. This is the perfect book 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 in-depth science to help you release flavours and make your own spice connections. 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, create innovative spice blends, and take your cooking to new heights with The Science of Spice. Broaden your culinary horizons by turning to this unique book time and time again.
