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The science of spice: understand flavor connections and revolutionize your cooking

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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.

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Availability

Detail Information

Series Title

Science of food

Call Number

641 FAR t

Publisher

London : Dorling Kindersley Limited., 2018

Collation

224 p. ; ill. ; 26 cm

Language

English

ISBN/ISSN

9781465475572

Classification

600

Content Type

-

Media Type

-

Carrier Type

-

Edition

Ed. 1

Subject(s)

Cooking - Non Fiction Section
Gastronomy

Specific Detail Info

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Statement of Responsibility

Stuart Farrimond

Other Information

Level

High School

Book Segment

Reading for pleasure

Reading Level

Independent

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