The Science of Spice

Break new ground with this spice
book like no other, from TV personality, food scientist and bestselling
author, Dr Stuart Farrimond. Taking the periodic table of spices as a
starting point, explore the science behind the art of making incredible
spice blends and how the flavour compounds within spices work together
to create exciting layers of flavour and new sensations. This is the
perfect cookbook 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 more in-depth science to help you release the flavours
and make your own spice connections. There is also a selection of
recipes using innovative spice blends, based on the new spice science,
designed to brighten your palate and inspire your own culinary
adventures. 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, be inspired to make
your own new spice blends, and take your cooking to new heights. You'll
turn to this beautiful and unique book time and again - to explore and
to innovate.