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The Science of spice: understand flavor connections and revolutionize your cooking (the science of food)

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Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavor from your dishes. From learning how the flavor compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you’re a fan of spice seeking to experiment with new flavor combinations, or simply a beginner-level home cook looking to advance your knowledge on all things spice related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.

If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! Discover how to use spices for cooking to become more creative in the kitchen, and explore the multiple ways that spices can endlessly heighten your eating experience.

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Availability

Detail Information

Series Title

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Call Number

641 FAR s

Publisher

London : DK Publishing., 2018

Collation

224 p. ; ill. ; 26 cm

Language

English

ISBN/ISSN

9781465475572

Classification

600

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food and Drink - Spices and Condiments

Specific Detail Info

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Statement of Responsibility

Dr. Stuart Farrimond

Other Information

Level

Middle School

Book Segment

Select

Reading Level

Connecting

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