The Science of Spice - by Stuart Farrimond (Hardcover)

About the Book

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. 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. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

Book Synopsis

Transform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices.

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.

Sure to get your tastebuds tingling, you can explore:

- 52 exciting recipes from around the world which showcase each spice blend
- An explanation of what spices are and how they're produced
- Which countries favor which spices and a bit of the history behind it
- Dozens of spice blends you can make and what you can use it for
- A reference guide where you can conveniently look up each spice to understand how to use it
- Various color-coded charts to help you learn the chemical compound that make up the flavors
- Instructions on how to design your own spice blends
- Beautiful photographs of spices and food

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.

At DK, we believe in the power of discovery.

So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too!

About the Author

Dr Stuart Farrimond, food scientist and author of the DK bestseller The Science of Cooking (2017), is a science and medical writer, presenter, and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world's largest medical research charity. He is the main author of this book and will reveal the science behind spices, in a way never before seen.

Chef contributors will write each of the regional spice palette sections and the blend recipes.