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The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking Hardcover – 4 Oct. 2018

4.8 out of 5 stars 3,681 ratings

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From the Publisher

the science of spice
SCIENCE OF SPICE
SCIENCE OF SPICE
the science of spice the science of spice
The Science of Spice The Science of Cooking
Description 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 flavour in your dishes. This cookbook brings food science out of the lab and into your kitchen. Get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.
What's Inside? Explore the world of spices, be inspired to make your own new spice blends, and take your cooking to new heights. Get answers to all your everyday cooking questions, as well as myth-busting information on vegan diets and cholesterol.
Includes Innovative Recipes
Question-and-Answer Format
Pages 224 256

Product description

About the Author

Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as "Inside the Factory" and "The Truth About ...", and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and he reveals the science behind spices, in a way never before seen.

Product details

  • ASIN ‏ : ‎ 0241302145
  • Publisher ‏ : ‎ DK (4 Oct. 2018)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 224 pages
  • ISBN-10 ‏ : ‎ 9780241302149
  • ISBN-13 ‏ : ‎ 978-0241302149
  • Dimensions ‏ : ‎ 21.9 x 2.3 x 26.2 cm
  • Customer reviews:
    4.8 out of 5 stars 3,681 ratings

About the author

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Dr Stuart Farrimond is a medical doctor turned science communicator and food scientist and is author of the DK bestsellers The Science of Cooking (2017) and Science of Spice (2018), and the Sunday Times bestseller The Science of Living (2021) (Sold as Live Your Best Life in North America). He 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. Since 2017, Dr Stu has been the food scientist for BBC's much-loved show Inside the Factory, hosted by Gregg Wallace and Cherry Healey.


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4.8 out of 5 stars
4.8 out of 5
3,681 global ratings

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Reviewed in the United Kingdom on 10 August 2019
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HALL OF FAMETOP 100 REVIEWER
Reviewed in the United Kingdom on 22 April 2019
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5.0 out of 5 stars Like a book of spells for the kitchen
By Jetage on 22 April 2019
I saw this and the science of food book in the London science museum and was hooked!

The layout is very enticing and draws you in. Associations with different ingredients is set out clearly and has already provided me with some amazing insights. I love science and cooking, so knowing how to get the best of the flavours on offer is brilliant.

Yes, it’s probably obvious to lots of people but I love the way the “rules” of the game are set out
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