The science of spice : understand flavour connections and revolutionize your cooking / Dr Stuart Farrimond.
Material type:
TextPublisher: London : Dorling Kindersley Limited, 2018Description: 224 pages : illustrations, maps ; 27 cmISBN: - 9780241302149
- 0241302145
- 641.6383 FAR 23
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Long Loan | TUS: Midlands, Main Library Peter Burns Collection | 641.6383 FAR (Browse shelf(Opens below)) | Available | 225157 |
Includes index.
Donated by the family of Peter Burns
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of 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. 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, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.