The Science of Spice

양장본 Hardcover

Farrimond, Stuart 저자(글)

DK Publishing (Dorling Kindersley) · 2018년 10월 23일

책 소개

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.

작가정보

저자(글) Farrimond, Stuart

Dr 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.

목차

• 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

기본정보

ISBN	9781465475572 ( 1465475575 )
발행(출시)일자	2018년 10월 23일
쪽수	224쪽
크기	216 * 257 * 25 mm / 1156 g
총권수	1권
언어	영어