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The Science of Spice by Dr. Stuart Farrimond
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The Science of Spice

Understand Flavor Connections and Revolutionize Your Cooking

Understand Flavor Connections and Revolutionize Your Cooking

By Dr. Stuart Farrimond

By Dr. Stuart Farrimond

By Dr. Stuart Farrimond

By Dr. Stuart Farrimond

Best Seller

Category: Cooking Methods

Category: Cooking Methods

Hardcover $25.00

Nov 06, 2018 | ISBN 9781465475572

Ebook $10.99

Nov 06, 2018 | ISBN 9781465495259

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    The Science of Spice by Dr. Stuart Farrimond
    Hardcover $25.00
    Nov 06, 2018 | ISBN 9781465475572

    Buy from Other Retailers:

    See All Formats (1) +
    • $25.00

      Nov 06, 2018 | ISBN 9781465475572

      Buy from Other Retailers:

    • Nov 06, 2018 | ISBN 9781465495259

      Buy from Other Retailers:

    Buy the Ebook:

    About The Science of Spice

    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!

    About The Science of Spice

    Calling all spice fans, adventurers, and curious cooks: explore the world’s spices, create your own spice blends, and take your cooking to the next level.

    Spice is a cookbook like no other–one that will help you better understand the science behind the art of cooking with spices.

    If you’ve ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors 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 flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles–organized by flavor groups such as “pungent,” “sweet,” or “nutty”–showcase each of the world’s spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before.

    Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

    Also by Dr. Stuart Farrimond

    The Science of Flavor
    The Science of Gardening
    The Science of Gardening
    Live Your Best Life
    Live Your Best Life
    See all books by Dr. Stuart Farrimond

    Also by Dr. Stuart Farrimond

    The Science of Flavor
    The Science of Gardening
    The Science of Gardening
    Live Your Best Life
    Live Your Best Life
    See all books by Dr. Stuart Farrimond

    About Dr. Stuart Farrimond

    Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily… More about Dr. Stuart Farrimond

    About Dr. Stuart Farrimond

    Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily… More about Dr. Stuart Farrimond

    Product Details

    Category: Cooking Methods

    Hardcover | $25.00
    Published by DK
    Nov 06, 2018 | 224 Pages | 8-3/8 x 10-1/16 | ISBN 9781465475572

    Category: Cooking Methods

    Ebook | $10.99
    Published by DK
    Nov 06, 2018 | 224 Pages | ISBN 9781465495259

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    Table Of Contents

    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 Adobo

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