The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking is a great way to go beyond the basics and create unique spice blends.

What does this book cover?

The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking is meant for readers who already know how to follow a recipe, but want to know much more about how and why some spices work so well together while others simply don’t.

The Science of Spice helps readers come to grips with:

• The flavour profiles and chemical make-up of more than 60 key spices
• The history, culture and horticulture that makes up each spice’s story
• 52 novel spice blends, and recipes which will show them off to their best effect
• Pointers on finding, buying, storing and preparing truly exotic spices

About the Author 

Dr Stuart Farrimond is a well-known food scientist. He is the author of The Science of Cooking, and the presenter of TV and radio shows like The Truth About… and Inside the Factory. His writing also regularly appears in newspapers and journals like New Scientist, The Daily mail and The Independent.

The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking is an easily approachable guide to the science that underlies spicy foods.