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The science of flavor: unlock the secrets of flavorful cooking

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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 interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

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Availability

Detail Information

Series Title

The science of food

Call Number

641 FAR t

Publisher

London : Dorling Kindersley Limited., 2025

Collation

224 p. ; ill. ; 26 cm

Language

English

ISBN/ISSN

9780593844243

Classification

600

Content Type

-

Media Type

-

Carrier Type

-

Edition

Ed. 1

Subject(s)

Gastronomy
Cooking - Non Fiction Section

Specific Detail Info

-

Statement of Responsibility

Stuart Farrimond

Other Information

Level

High School

Book Segment

Reading for pleasure

Reading Level

Independent

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