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Dr. Stuart Farrimond

The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking Hardcover – 15 October 2018

by Dr. Stuart Farrimond (Author)

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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 more 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.

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Product details

ASIN : 0241302145
Publisher : Dorling Kindersley; 1st edition (15 October 2018)
Language: : English
Hardcover : 224 pages
ISBN-10 : 9780241302149
ISBN-13 : 978-0241302149
Dimensions : 22.1 x 2.6 x 26.2 cm

Best Sellers Rank: 3,834 in Books (See Top 100 in Books)
- 2 in Wine Pairing
- 6 in Gastronomy History (Books)
- 8 in Biochemistry (Books)

Customer Reviews:
909 ratings

Product description

Book Description

Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blends.

About the Author

Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as "Inside the Factory" and "The Truth About ...", and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and he reveals the science behind spices, in a way never before seen.

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Customer reviews

5 star		83%
4 star		11%
3 star		4%
2 star		1%
1 star		1%

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Betsy

Must have spice reference!

Reviewed in Australia on 21 August 2020

Verified Purchase

This book is a great reference on spices giving you lessons in chemistry, history, culture and cooking. It's well laid out and engaging. It's a launchpad for creativity and experimentation in the kitchen. It's an amazing compilation of spices!

Helpful

Amazon Customer

Very useful for learning about spices

Reviewed in Australia on 27 July 2020

Verified Purchase

A fascinating factually packed book on important spices. The large matrices on chemical compounds for spices organised and laid out in a kind of spectrum is highly helpful for me to be aware of new spices and interesting stories.

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Montevideo

absolute must have fabulous book

Reviewed in Australia on 9 June 2020

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So enjoy this book - clear descriptions of the nature and history of spices, beautifully illustrated and deeply informative

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F Sanfilippo

colourful and educational

Reviewed in Australia on 29 February 2020

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typical high quality DK publication. Very educational.

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Joseph Guindi

Good idea, looking forward to a second edition

Reviewed in the United Kingdom on 10 August 2019

Verified Purchase

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 more 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.

33 people found this helpful

BiaMaith.ie

Love this book

Reviewed in the United Kingdom on 5 December 2018

Verified Purchase

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.

34 people found this helpful

London Review Lady

Excellent Book on Spices!!!

Reviewed in the United Kingdom on 3 January 2019

Verified Purchase

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.

19 people found this helpful

Jetage

Like a book of spells for the kitchen

Reviewed in the United Kingdom on 22 April 2019

Verified Purchase

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

13 people found this helpful

Suzy

A bit too technical for me

Reviewed in the United Kingdom on 17 April 2019

Verified Purchase

I wanted a book to help me blend spaces rather than rely on pre mixed. The book does that bit it's overly technical and relies on a chart to cross reference which spices are in the same group (presumably these work well together). I would have liked a bit about what doesn't work too. I don't think I will use the book as much as I had hoped. Interesting to read a little of the history of each spice but this is very brief.

8 people found this helpful

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