The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking : Farrimond, Dr. Stuart by Dr. Stuart Farrimond

The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking : Farrimond, Dr. Stuart Reviews

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  Joseph Guindi

  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 p71 is 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, etc)Overall I really like this book and it's a welcome innovative addition to the culinary sciences, and I would welcome a second edition.
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  BiaMaith.ie

  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.
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  Vashisht

  'Andaaz' (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 book'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.
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  Jetage

  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, it’s probably obvious to lots of people but I love the way the “rules” of the game are set out
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  London Review Lady

  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.