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The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking

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Notă Books Express:  5.00 · 2 note  
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en Limba Engleză Hardback – 04 Oct 2018

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

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Specificații

ISBN-13: 9780241302149
ISBN-10: 0241302145
Pagini: 224
Dimensiuni: 221 x 262 x 26 mm
Greutate: 1.04 kg
Editura: Dorling Kindersley - DK
Colecția DK
Locul publicării: London, United Kingdom

Notă biografică

Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as "Inside the Factory" and "The Truth About ...", and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and will reveal the science behind spices, in a way never before seen.