Stuart Farrimond

The Science of Spice

Understand Flavor Connections and Revolutionize Your Cooking

• Gebundenes Buch

Produktbeschreibung

Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. Break new ground with this spice book like no other, from 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 flavor compounds within spices work together to create exciting layers of flavor and new sensations. Spice is the perfect cookbook for curious cooks and adventurous foodies. Spice profiles - organized by their dominant flavor 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 flavors 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. You'll turn to this beautiful and unique book time and again - to explore and to innovate.

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Produktdetails

• Verlag: DK Publishing (Dorling Kindersley)
• Seitenzahl: 224
• Erscheinungstermin: 6. November 2018
• Englisch
• Abmessung: 261mm x 222mm x 27mm
• Gewicht: 1153g
• ISBN-13: 9781465475572
• ISBN-10: 1465475575
• Artikelnr.: 50987967

Autorenporträt

Dr. Stuart Farrimond

Inhaltsangabe

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 Adobo