Grasp The Science Of Spice: Understand Flavour Connections And Revolutionize Your Cooking : Farrimond, Dr. Stuart Depicted By Dr. Stuart Farrimond Kindle
on The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking : Farrimond, Dr. Stuart
loosely translated, 'feel', pronounced un thaaz is the way my Mum taught me how much spice to add when cooking Indian dishes.
How much turmeric, Ma 'A little bit', What about chilli powder 'Yes, add chilli powder' How much, Ma! 'Add a bit', Somehow, they turned out mighty delicious and no, it wasn't just me who thought so, When I saw the 'Science of Spice' I immediately thought, ah this looks like a good one! I can perhaps finally get a glimpse of 'quantified andaaz'.
Sadly, this isn't what I found, The The Science of Spice's beautiful in its design, texture, and overall look and feel, The substance of the book is what I'm struggling to define as anything other than largely below average.
Spice combinations aren't quite authentic, My fiance's Japanese and when asked whether the Japanese mix was authentic, she responded in the most quintessentially Japanese way 'Well, I understand that he might use these ingredients, but we never use them in Japan'.
A polite way of saying 'Nope no, that is definitely NOT Japanese!'We both know a thing or two about Asian food and really struggle to see how many of those suggested mixtures are anywhere near 'authentic'.
What stood out in particular were a good few recipes with surely excessive amounts of white pepper being suggested.
Those did NOT taste good, Ultimately, I found using 'andaaz' to determine the proportions of spices considerably improved the taste profiles, I'm still optimistic about the intricate explanations of the spices themselves, I'd view/take the book with a pinch of salt in terms of authenticity, but a nice way to explore the varieties of spice combinations used in different parts of the world.
Bear in mind that this is the same book as 'Spice' from the same author, so don't bother buying both.
I have been looking for a book like this for years, so I am happy someone finally put this together.
It not only covers a wide array of spices, but also the chemistry of them and how to knowingly combine them.
I especially liked the historical, cultural and geographical discussion of each spice, As an extra bonus, regional recipes for each spice is included, On the negative side: it really should include herbs as well as spices though some herbs are included.
And dill seeds are included, but dill weed is even popular the heavy focus on India but total exclusion of Eastern Europe on pis unforgiveable there are many factual inaccuracies slaves didn't build the Egyptian pyramids, just one example.
I didn't feel like cataloging them all, but everytime I run into one it just makes me wonder how much of the rest is also inaccurate I like the periodic table of spices, but it needs a page number to the spice profile.
Actually, I would like such a table as a poster for my kitchen, and if it included additional information country / region of origin, ideal combinations, etcOverall I really like this book and it's a welcome innovative addition to the culinary sciences, and I would welcome a second edition.
I saw this and the science of food book in the London science museum and was hooked!The layout is very enticing and draws you in.
Associations with different ingredients is set out clearly and has already provided me with some amazing insights.
I love science and cooking, so knowing how to get the best of the flavours on offer is brilliant.
Yes, its probably obvious to lots of people but I love the way the “rules” of the game are set out Bought this as a gift and it was a HUGE hit!!!Provides a periodic table of spices, with information on the origins of spices and their classification.
There are even recipes to demonstrate how to use spices to complement various foods, and amplify the taste.
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 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, I absolutely love this book, I'm a chef so regular cook books don't interest me very much, this is far from a regular Cookbook.
It is very well laid out and explains all it wants really well without getting lost in details which make it excellent for a quick reference.
I especially love how it advises on different flavour combinations, I highly recommend this for any chef or homecook who wants to advance their knowledge on all things spice related.
How much turmeric, Ma 'A little bit', What about chilli powder 'Yes, add chilli powder' How much, Ma! 'Add a bit', Somehow, they turned out mighty delicious and no, it wasn't just me who thought so, When I saw the 'Science of Spice' I immediately thought, ah this looks like a good one! I can perhaps finally get a glimpse of 'quantified andaaz'.
Sadly, this isn't what I found, The The Science of Spice's beautiful in its design, texture, and overall look and feel, The substance of the book is what I'm struggling to define as anything other than largely below average.
Spice combinations aren't quite authentic, My fiance's Japanese and when asked whether the Japanese mix was authentic, she responded in the most quintessentially Japanese way 'Well, I understand that he might use these ingredients, but we never use them in Japan'.
A polite way of saying 'Nope no, that is definitely NOT Japanese!'We both know a thing or two about Asian food and really struggle to see how many of those suggested mixtures are anywhere near 'authentic'.
What stood out in particular were a good few recipes with surely excessive amounts of white pepper being suggested.
Those did NOT taste good, Ultimately, I found using 'andaaz' to determine the proportions of spices considerably improved the taste profiles, I'm still optimistic about the intricate explanations of the spices themselves, I'd view/take the book with a pinch of salt in terms of authenticity, but a nice way to explore the varieties of spice combinations used in different parts of the world.
Bear in mind that this is the same book as 'Spice' from the same author, so don't bother buying both.
I have been looking for a book like this for years, so I am happy someone finally put this together.
It not only covers a wide array of spices, but also the chemistry of them and how to knowingly combine them.
I especially liked the historical, cultural and geographical discussion of each spice, As an extra bonus, regional recipes for each spice is included, On the negative side: it really should include herbs as well as spices though some herbs are included.
And dill seeds are included, but dill weed is even popular the heavy focus on India but total exclusion of Eastern Europe on pis unforgiveable there are many factual inaccuracies slaves didn't build the Egyptian pyramids, just one example.
I didn't feel like cataloging them all, but everytime I run into one it just makes me wonder how much of the rest is also inaccurate I like the periodic table of spices, but it needs a page number to the spice profile.
Actually, I would like such a table as a poster for my kitchen, and if it included additional information country / region of origin, ideal combinations, etcOverall I really like this book and it's a welcome innovative addition to the culinary sciences, and I would welcome a second edition.
I saw this and the science of food book in the London science museum and was hooked!The layout is very enticing and draws you in.
Associations with different ingredients is set out clearly and has already provided me with some amazing insights.
I love science and cooking, so knowing how to get the best of the flavours on offer is brilliant.
Yes, its probably obvious to lots of people but I love the way the “rules” of the game are set out Bought this as a gift and it was a HUGE hit!!!Provides a periodic table of spices, with information on the origins of spices and their classification.
There are even recipes to demonstrate how to use spices to complement various foods, and amplify the taste.
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 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, I absolutely love this book, I'm a chef so regular cook books don't interest me very much, this is far from a regular Cookbook.
It is very well laid out and explains all it wants really well without getting lost in details which make it excellent for a quick reference.
I especially love how it advises on different flavour combinations, I highly recommend this for any chef or homecook who wants to advance their knowledge on all things spice related.
Dr Stuart Farrimond is a medical doctor turned science communicator and food scientist and is author of the DK bestsellers The Science of Cookingand Science of Spice, and the Sunday Times bestseller The Science of LivingSold as Live Your Best Life in North America.
He 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.
Since, Dr Stu has been the food scientist for BBC's much loved show Inside the Factory, hosted by Gregg Wallace and Cherry Healey.
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Dr. Stuart Farrimond