V roce 2012 se součástí Nakladatelství Slovart stalo nakladatelství Brio. Nakladatelství Brio vydávalo ve spolupráci s předními spisovateli a výtvarníky nádherně ilustrované originální příběhy a sbírky pohádek pro děti od šesti do dvanácti let. Pro starší děti, mládež a dospělé Brio nabízelo sebrané spisy pohádek a bajek od renomovaných spisovatelů, doplněné o to nejlepší z klasické literatury celého světa. V této tradici pokračujeme také my v rámci stejnojmenné edice.
Jsme výhradní distributor nakladatelství TASCHEN pro Českou republiku
They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.
As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.
Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.
About the Author
Medical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), "Dr Stu" 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. Stuart is also the founder and editor of online lifestyle-science magazine Guru.
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