商品詳情
瞭解美食風味的來龍去脈
【The Science of Spice】
《香料的科學》
@英國DK原文書
@全彩精裝/224頁/開本22.1 x 26.2 cm
@作者：DK編輯部
本書特色
★本書作者Stuart Farrimond博士身為電視名人、食品科學家暨暢銷作家，他用這本《香料的科學》開創出版領域的新篇章。
★本書以香料的元素週期表為起點，探索香料混合藝術背後的科學理論，以及香料中的化合物如何協同作用，來創造令人振奮的風味和新味覺。
★不論你是充滿好奇心的廚師，或是喜歡冒險的美食家，這都是一本最完美的香料理論百科全書。
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.
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.
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.
Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.
