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The science of flavor: unlock the secrets of flavorful cooking
As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they …
- Edition
- Ed. 1
- ISBN/ISSN
- 9780593844243
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 FAR t
The science of cooking
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking …
- Edition
- Ed. 1
- ISBN/ISSN
- 9781465463692
- Collation
- 256 p. ; ill. ; 26 cm
- Series Title
- The science of food
- Call Number
- 641 FAR t
The science of spice: understand flavor connections and revolutionize your co…
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.
- Edition
- Ed. 1
- ISBN/ISSN
- 9781465475572
- Collation
- 224 p. ; ill. ; 26 cm
- Series Title
- Science of food
- Call Number
- 641 FAR t
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