The Science of Spice
$25.00
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Description
Transform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices.
It’s time to spice up your home cooking!
Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.
Sure to get your tastebuds tingling, you can explore:
– 52 exciting recipes from around the world which showcase each spice blend
– An explanation of what spices are and how they’re produced
– Which countries favor which spices and a bit of the history behind it
– Dozens of spice blends you can make and what you can use it for
– A reference guide where you can conveniently look up each spice to understand how to use it
– Various color-coded charts to help you learn the chemical compound that make up the flavors
– Instructions on how to design your own spice blends
– Beautiful photographs of spices and food
Great cooking goes beyond following a recipe – it’s knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world’s top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.
If you’ve ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience.
At DK, we believe in the power of discovery.
So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction – and the science behind it. There are more cookbooks to discover from The Science of… series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!Spice
Spice Science
What Is a Spice?
Flavor and Aromas
Compounds
Understanding Heat
Releasing and Developing Flavors
Periodic Table of Spices
Forming Flavor Combinations
World of Spice
Middle East
Syria/Turkey
Israel/Lebanon
Iraq/Iran
Egypt/Arabian Peninsula
Africa
Horn of Africa/The Maghreb
East Africa/Central Africa
West Africa/Southern Africa
South Asia
Northwest India & Pakistan/Himalayan Belt
Northeast India & Bangladesh/Central India
West India/South India & Sri Lanka
Southeast Asia
Myanmar/Thailand, Cambodia, & Laos
Vietnam/Malaysia & Singapore
Indonesia/Philippines
East Asia
Korea/Japan
North China/East China
South China/West China
The Americas
The Caribbean/Mexico & Central America
The Andes/The Amazon
North America/Pacific Latin America
Europe
Scandinavia/Britain
Spain & Portugal/France
Italy/Southeast Europe & Georgia
Spice Profiles
Sweet Warming Phenols
Cinnamon
Cassia
Clove
Allspice
Anise
Star Anise
Recipe: Star Anise Steamed Salmon
Fennel Seed
Licorice
Mahleb
Vanilla
Warming Terpines
Nutmeg
Recipe: Middle Eastern Chicken Biryani
Mace
Caraway
Dill Seed
Recipe: Ejjeh with Dill and Black Lime Harissa
Annatto
Fragrant Terpines
Mastic
Juniper
Rose
Coriander
Recipe: Vegan Peanut Curry
Earthy Terpines
Cumin
Nigella
Penetrating Terpines
Grains of Selim
Black Cardamom
Cardamom
Bay
Galangal
Recipe: Curried Lamb with Khao Kua
Citrus Terpines
Dried Lime
Lemon Myrtle
Lemongrass
Sweet-Sour Acids
Amchoor
Pomegranate
Sumac
Tamarind
Recipe: Roast Pineapple with Tamarind Granita
Carob
Fruity Aldehydes
Barberry
Cacao
Toasty Pyrazines
Paprika
Wattle
Sesame
Recipe: Black Sesame, Licorice, and Cardamom Ice Cream
Sulfurous Compounds
Garlic
Asafoetida
Curry Leaf
Mustard
Pungent Compounds
Grains of Paradise
Recipe: Sweet and Hot Apple Pastry Rosettes
Black Pepper
Sichuan Pepper
Ginger
Chili
Unique Compounds
Saffron
Recipe: Spiced Scallops with Saffron Beurre Blanc
Poppy
Ajwain
Celery Seed
Turmeric
Fenugreek
Recipe: Spiced AdoboDr 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. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust – the world’s largest medical research charity. He is the main author of this book and will reveal the science behind spices, in a way never before seen.
Chef contributors will write each of the regional spice palette sections and the blend recipes.MY
Additional information
Dimensions | 0.9100 × 8.6900 × 10.3100 in |
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Subjects | herbs and spices, spice cookbook, periodic table of spices, how to use spices, spice book, alchemy of herbs, chinese herbs, spice companion, spices book, herbs book, the spice companion, the vegetarian flavor bible, spices and herbs book, spicy recipes, spices for cooking, world spices, food flavorings, spice blends, garam masala, Herbs, Spices, Cooking, Cookbooks, Gastronomy, cookbook, cooking with herbs, spice, CKB071000, seasoning, coffee table books, cooking gifts, flavor, healthy cookbook, gifts for cooks, cook books, SOC055000 |