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Dorling Kindersley
Автор Dr. Stuart Farrimond



Calling all spice fans, adventurers, and curious cooks: it's time to explore the world's spices, create your own spice blends, and take your cooking to the next level. The Science of Spice is a cookbook like no other - one that will help you better understand the science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. The Science of Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A periodic table of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. Flavour maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles - organized by flavour groups such as pungent, sweet, or nutty - showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavour and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you may never have considered before. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

The Science of Spice. Understand Flavour Connections and Revolutionize your Cooking

Производитель: Dorling Kindersley

Цена: 1815.00 руб.

Описание:
Calling all spice fans, adventurers, and curious cooks: it's time to explore the world's spices, create your own spice blends, and take your cooking to the next level. The Science of Spice is a cookbook like no other - one that will help you better understand the science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. The Science of Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A periodic table of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. Flavour maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles - organized by flavour groups such as pungent, sweet, or nutty - showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavour and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you may never have considered before. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.


How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect souffle? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know - how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your...

The Science of Cooking. Every Question Answered to Perfect your Cooking

Производитель: Dorling Kindersley

Цена: 1839.00 руб.

Описание:
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect souffle? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know - how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your...



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