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The Science of Spice

Understand Flavour Connections and Revolutionize your Cooking
By Dr. Stuart Farrimond
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Check link for latest rating. ( 609 ratings, 65 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
The Science of Spice by Dr. Stuart Farrimond explores the fascinating world of spices, offering a comprehensive look at their flavours, origins, and uses in cooking. The book dives into the scientific principles behind how spices work and interact, providing readers with a deeper understanding of how to enhance their culinary creations. With vibrant visuals and expert insights, it's a journey through spice racks around the globe, perfect for both novice cooks and seasoned chefs looking to elevate their dishes.
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Format: Hardback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by how spices can transform cooking, revealing both the science behind their flavours and how to use them creatively in your culinary quests. This guide offers in-depth insights into the characteristics, origins, and culinary pairings of various spices, making it perfect for both curious novices and seasoned culinary enthusiasts seeking to elevate their dishes.

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The Science of Spice

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The Science of Spice by Dr. Stuart Farrimond is praised for its innovative take on understanding and using spices in cooking. Reviewers appreciate its in-depth and accessible approach to the flavours and chemistry of spices, as well as its practical cooking tips and engaging visuals. It is often described as both an educational resource and a delightful addition to any kitchen.

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Book Details

INFORMATION

ISBN: 9780241302149

Publisher: Dorling Kindersley Ltd

Format: Hardback

Date Published: 04 October 2018

Country: United Kingdom

Imprint: DK

Audience: General / adult

DIMENSIONS

Spine width: 24.0mm

Width: 220.0mm

Height: 263.0mm

Weight: 1002g

Pages: 224

Collections

Cook Books & Recipes Cooking & Food Dr. Stuart Farrimond Non-Fiction Penguin Books

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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