The science of spice : understand flavour connections and revolutionize your cooking / Dr Stuart Farrimond.
Publication details: London : Dorling Kindersley, 2018.Description: 224 pages : illustrations (black and white, and colour), maps (colour) ; 27 cmContent type:- text
- still image
- cartographic image
- unmediated
- volume
- 9780241302149 (hbk.) :
- 23
- TX819.A1
| Item type | Home library | Class number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| 2 week loan | Hockney Library Main Floor | 641.6383/FAR (Browse shelf(Opens below)) | Available | 7412328901 |
Includes index.
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.
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