Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights.
Spice will help you understand the practical 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, or how to make your own personal garam masala, this inspirational guide has all the answers. 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. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends.
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 more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures.
Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
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 are writing each of the regional spice palette sections and the blend recipes-
MIDDLE EAST and SOUTHEAST ASIA - Anna Kibbey and Annica Wainwright both have 20 years experience as food journalists, recipe writers, consultant chefs, and food-themed tour guides, and together run 2Forks food consultancy.
AFRICA - Freda Muyambo is a food blogger and recipe writer who was born and raised in Botswana to Ghanaian parents, and is now living in Nigeria and married to a Zimbabwean. Her blog, My Burnt Orange, was listed as one of Africa's 10 best food blogs by the African Economist and her recipes have featured in The Guardian and on the CNN website.
SOUTH ASIA - Roopa Gulati is a Cordon Bleu chef who spent 18 years in India where she worked as consultant chef to the Taj group of hotels. She now lives in London and works as a food journalist and consultant chef. EAST ASIA - Yolanda Zappaterra is a food and travel journalist and author who has written for The Independent and Time Out magazine. EUROPE - Thomas Howells is a food journalist and restaurant critic who has written for Time Out magazine and The Guardian, amongst others.
THE AMERICAS - Sorrel Moseley-Williams is a food journalist who has been based in Argentina since 2006 and travelled extensively across Latin America. Her writing credits include for The Guardian, Saveur, Conde Nast Traveler, and Time Out Buenos Aires.
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