The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking

Stuart Farrimond

519 Kč

DMOC: 649 Kč

-20% Momentálně nedostupné

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

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.

About the Author

Dr Stuart Farrimond, food scientist and author of the DK bestseller The Science of Cooking (2017), is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and will reveal the science behind spices, in a way never before seen.

Podrobnosti

Autor	Stuart Farrimond
Vydavatel	Dorling Kindersley
Jazyk	anglicky
Vazba	pevná
Počet stran	224
Formát	22,1 × 26,2 cm
EAN	9780241302149
Rok vydání	2018
Edice	Kuchařské knihy Encyklopedie a příručky Historie Společnost a společenské vědy Příroda a přírodní vědy