The Science of Spice

Description

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!Spice
 
Spice Science
 
What Is a Spice?
Flavor and Aromas
Compounds
Understanding Heat
Releasing and Developing Flavors
Periodic Table of Spices
Forming Flavor Combinations
 
World of Spice
 
Middle East
            Syria/Turkey
            Israel/Lebanon
            Iraq/Iran
            Egypt/Arabian Peninsula
Africa
            Horn of Africa/The Maghreb
            East Africa/Central Africa
            West Africa/Southern Africa
South Asia
            Northwest India & Pakistan/Himalayan Belt
            Northeast India & Bangladesh/Central India
            West India/South India & Sri Lanka
Southeast Asia
            Myanmar/Thailand, Cambodia, & Laos
            Vietnam/Malaysia & Singapore
            Indonesia/Philippines
East Asia
            Korea/Japan
            North China/East China
            South China/West China
The Americas
            The Caribbean/Mexico & Central America
            The Andes/The Amazon
            North America/Pacific Latin America
Europe
            Scandinavia/Britain
            Spain & Portugal/France
            Italy/Southeast Europe & Georgia
 
Spice Profiles
 
Sweet Warming Phenols
            Cinnamon
            Cassia
            Clove
            Allspice
            Anise
            Star Anise
            Recipe: Star Anise Steamed Salmon
            Fennel Seed
            Licorice
            Mahleb
            Vanilla
            Warming Terpines
            Nutmeg
            Recipe: Middle Eastern Chicken Biryani
            Mace
            Caraway
            Dill Seed
            Recipe: Ejjeh with Dill and Black Lime Harissa
            Annatto
Fragrant Terpines
            Mastic
            Juniper
            Rose
            Coriander
            Recipe: Vegan Peanut Curry
Earthy Terpines
            Cumin
            Nigella
Penetrating Terpines
            Grains of Selim
            Black Cardamom
            Cardamom
            Bay
            Galangal
            Recipe: Curried Lamb with Khao Kua
Citrus Terpines
            Dried Lime
            Lemon Myrtle
            Lemongrass
Sweet-Sour Acids
            Amchoor
            Pomegranate
            Sumac
            Tamarind
Recipe: Roast Pineapple with Tamarind Granita
            Carob
            Fruity Aldehydes
            Barberry
            Cacao
Toasty Pyrazines
            Paprika
            Wattle
            Sesame
            Recipe: Black Sesame, Licorice, and Cardamom Ice Cream
Sulfurous Compounds
            Garlic
            Asafoetida
            Curry Leaf
            Mustard
Pungent Compounds
            Grains of Paradise
            Recipe: Sweet and Hot Apple Pastry Rosettes
            Black Pepper
            Sichuan Pepper
            Ginger
            Chili
Unique Compounds
            Saffron
            Recipe: Spiced Scallops with Saffron Beurre Blanc
            Poppy
            Ajwain
            Celery Seed
            Turmeric
            Fenugreek
            Recipe: Spiced AdoboDr 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.MY

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