The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking

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Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes 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 flavour from your dishes. From learning how the flavour 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 flavour 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. World of Spice THE HORN OF AFRICA SPICE Fiery | Aromatic | Smoky PALETTE rdamom Ethiopia’s capital, Addis Ababa, is home to Africa’s eek largest spice market—a sign of this region’s spice fenugr diversity. The ubiquitous berbere mix and its less Saffron is a top complex sister blend mitmita, both shared by Ethiopia export of Morocco, ca and Eritrea. are dominated by red hot piri piri chilis. but is only seldom Yet the quintessential taste of Ethiopian cooking cooked with locally, Signature comes from bittersweet fenugreek and smoky floral korarima. Somalian cuisine, meanwhile, is defined by mainly due to Korarima, fenugreek, chili pepper, the fruitiness of coriander, cleanness of cardamom, French influence. cardamom, cumin, coriander and earthiness of cumin. Also called false or Ethiopian Harissa served cardamom, korarima is native “Spices are among the few as a dip with to Ethiopia and has a similar flatbreads. but milder flavor to true external influences brought cardamom. The spice is to bear on the unique flavors notably used to flavor kifto, a type of steak tartare dish. of Ethiopian cooking. Supporting ” Turmeric, ginger, garlic, LOCAL SPICE BLEND nigella, clove Cloves added to the Niter kibbeh hottest chilis, cardamom or korarima, and salt comprise This spiced clarified butter is used as the the mitmita spice blend. flavorful base fat for many regional dishes, Other supporting spices help to flavor the many including hearty wat meat stews. interesting vegetable sides and relishes of the region. 1lb 2oz (500g) unsalted butter 1 tsp ground cumin seeds 1 medium onion, 1 tsp korarima or Supplementary finely chopped cardamom seeds Cinnamon, nutmeg, ajwain, timiz 2 garlic cloves, finely chopped 1⁄2 tsp turmeric powder Before the chili pepper 1 tbsp grated fresh 1 tsp dried oregano arrived, the local species of root ginger 6 basil leaves long pepper (Piper capense), 4 sage leaves known as timiz, provided the 1 tsp fenugreek seeds main source of pungent heat. Melt the butter in a pan over medium-low heat. Add the remaining ingredients and cook, stirring, for 20 minutes. Strain through muslin into a sterilized jar. 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. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures. SPICE | science Understand the science behind how spices work, discover flavor compounds and flavor groups, and learn how to create inspired spice blends.

The Science of Spice | DK UK

Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.LOCAL SPICE BLEND THE MAGHREB Africa 33 Harissa Earthy | Rich | Mild SPICE PALETTE Harissa paste is used as a condiment, a dip for bread, The collective of countries known as the Maghreb cuminpa or as the main flavoring for is the portal where Africa meets the Middle East and Europe. The region’s cuisine has been shaped prika stews and sauces. by cultural exchange between indigenous Berbers and their conquerors through the centuries—Arabs, Signature 31/2oz (100 g) dried red chilis, Ottomans, and French—as well as from the period Baklouti if you can get them, or when Islamic Berbers themselves ruled most of the Cumin, cinnamon, ginger, chili Iberian peninsula as Al-Andalus. Spicing is sweet and Cumin gives the dishes of other moderately hot chilis, mild for the most part, with cumin the everyday the Maghreb their mild and such as Kashmiri choice, and cinnamon bringing its aromatic notes to earthy undertones, while rich, fruit-laden tagines. The chili heat of Tunisia’s cinnamon and ginger add 3 or 4 large cloves of garlic harissa paste is a sweat-inducing exception. an aromatic edge to tagines, 1 tsp salt soups, and stews. 1–2 tbsp lemon juice Supporting 1⁄2 tsp cumin seeds, ground 1⁄2 tsp coriander seeds, ground Coriander, turmeric, clove, 1⁄2 tsp caraway seeds, ground paprika, allspice Arab traders introduced 1 tbsp olive oil further exotic spices from the East—coriander, Seed the chilis and soak in turmeric, and cloves—and in hot water for 30 minutes. Drain, the other direction, paprika combine with the other ingredients, and allspice were introduced and pound or blend to a paste. from the Americas. Supplementary Pepper, nutmeg, cardamom, fenugreek These lesser spices tend not to feature on their own and are more usually encountered in the blend ras el hanout, a broad combination of spices with local variations that brings together most, if not all, of the above palette of spices.

The Science of Spice by Dr. Stuart Farrimond | Waterstones The Science of Spice by Dr. Stuart Farrimond | Waterstones

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. For the reviewers complaining that there aren’t any recipes. It’s not a cookbook. It’s a reference book. 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. Libro esencial para conocer las especies del mundo, su parte científica, su historia y sus aplicaciones en la gastronomía. 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.

or maybe this is just me, it definitely will help people that have never used any spice in their life beyond salt pepper and sugar there pretty pictures everywhere but if you have se spices and don't know how to use or combine you won't necessarily learn much I love learning about the history of food and what you can do with food - considering it is a realm of near endless possibility this book has only gone on to further my knowledge and inspire in the kitchen. Transform your dishes from bland and boring to punchy and flavorsome with this definitive guide to spices. Adventurous cooks, curious foodies, and fans of spicy recipes. 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 - Google Books The Science of Spice - Google Books

selectedStore.City }}, {{ selectedStore.State }} {{ selectedStore.Country }} {{ selectedStore.Zip }} world of | SPICE Explore the main regions of the spice world via ancient trade routes and modern-day maps, discover the key spices in each cuisine, and recreate signature blends. Book Genre: Cookbooks, Cooking, Culinary, Environment, Food, Food and Drink, Food and Wine, Food Science, Nature, Nonfiction, Reference, Science This book serves up easy- to-follow, science-based principles that will transform the way you use spices. ” It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices!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. World of Spice KEY Historical spice trade routes Ancient Silk Road World of Spice To Europe Hormuz SOUTH ASIA A rich coast Each of South Asia’s diverse communities India’s Malabar coast was has its own distinctive seasonings, from a the main export outlet for simple sprinkle of cumin to complex spice Kerala’s peppercorns, and has blends. Native spices, such as cardamom long been at the center of the global spice trade. In the 16th and cinnamon, are central to many century, Portugal was the first cuisines, while chili and coriander, once European nation to enrich itself by trading peppercorns non-local, are now valuable exports. from this area. SPICE REGIONS North India p.40 Himalayan Belt p.41 Central India p.42 West India p.44 East India and Bangladesh p.43 South India and Sri Lanka p.45 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. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. This book is well laid out and incredibly informative. The info graphics are clear and easy to follow.

The Science of Spice by Dr. Stuart Farrimond | Waterstones

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun. Before this book my understanding of spice was very limited. While I used a number of spices in cooking, often adding in accordance with recipes, or in simple cases, going at it by taste, this book exploded my world of understanding how spices are connected in use with each other. I came to see that with 12 different flavors of chilis, and 16 different related spices in 4 groupings, one could make, just following the rules of basic combinations, 1,152 different flavors of Guacamole. Now the important thing isn't that one can make that many different combinations - the important thing, the thing this book gave me, was a clear and easy understanding framework to work in for getting to those combination, and what the expected realm of outcome would be - it is no longer a matter of "lets do this because I have used these before" (that is, using ones limited knowledge) or "lets try this just to be different" (that is, going about it with a blind fold on), now it is acting with a deeper understanding of what connects to what and why. I have not made the same flavor of Guacamole sense, forever finding myself at the mortar feeling myself going "with today's mood, I think I will play with this combination", and do so with understanding. 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. 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.Thêm chút mắm, chút muối, chút hạt nêm, chút giấm, chút tương, chút đường, chút tiêu, chút xả, chút chanh, chút quế, chút mayo, ... Southeast Asia 47 Spice wars VIETNAM Macau The West’s demand for spices made this region and Hanoi its sea routes hot property. Between the 16th and 18th LEMONGRASS centuries there were many These aromatic stalks skirmishes and conflicts as play a key role in the Portuguese, Spanish, Vietnamese cuisine. Dutch, and British vied for domination of the area. CAMBODIA Manila ANNATTO A New World native, Phnom Penh Spanish galleons sailed annatto is now grown in between Manila and Acapulco, in modern-day Mexico, to trade the Philippines. Source of spice spices and other goods. PHILIPPINES Known as the Spice Islands, the Moluccas (now Malukus) SINGAPORE MALAYSIA were for centuries the only The British used GALANGAL source of cloves, nutmeg, Singapore as their Native to Java, galangal and mace, making them a center for spice trading is now cultivated all over and processing. magnet for traders and Southeast Asia. invaders—first from China, India, and the Middle East, later from European nations. INDONESIA Ambon Jakarta KEY Historical spice trade routes The Dutch first landed in Jakarta in 1596, and it soon became the hub for Dutch spice traders in the region. Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends. Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies.