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Description - The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking by Dr. Stuart Farrimond

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights.Spice will help you understand the practical science behind the art of cooking with spices. 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. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. 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. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures.Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

Buy The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking by Dr. Stuart Farrimond from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780241302149
Format: Hardback
(262mm x 221mm x 26mm)
Pages: 224
Imprint: DK
Publisher: Dorling Kindersley Ltd
Publish Date: 26-Sep-2018
Country of Publication: United Kingdom

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