The science of spice : understand flavour connections and revolutionize your cooking / Dr Stuart Farrimond.

By:

Farrimond, Stuart [author.]

Material type: Text

TextPublication details: London : Dorling Kindersley Limited, 2018.Description: 224 pages : illustrations (black and white, and colour), maps (colour) ; 27 cmISBN:

9780241302149 (hbk.) :

Subject(s):

DDC classification:

641.6383 23

LOC classification:

TX819.A1

Summary: 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.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General	The Harden Library, King's Hospital	Main	641.6 (Browse shelf(Opens below))	Checked out	23/02/2023	R17659F0499

Browsing The Harden Library, King's Hospital shelves Close shelf browser (Hides shelf browser)

Previous								Next
Previous	641.59 ROO Caribbean food made easy with Levi Roots : more than 100 'fabulocious' recipes using easy-to-find ingredients.	641.6 101 chocolate treats /	641.6 Curry easy /	641.6 The science of spice :	641.6 VIJ The stir-fry & wok bible	641.8 Smoothies & juices : the essential recipe handbook.	641.8 Favourite one-pot & slow-cook : 250 tried, tested, trusted recipes : delicious results.	Next

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.

There are no comments on this title.

to post a comment.

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com)