9780241302149 - the science of spice: understand flavour connections and revolutionize your cooking par farrimond, dr. stuart (42 résultats)
Langue : anglais
Edité par Dorling Kindersley Ltd, United Kingdom, London, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture souple
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-UniWorldofBooks
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Paperback. Etat : Very Good. It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice…blends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.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.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.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 innovate.At DK, we believe in the power of discovery.So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too! The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Langue : anglais
Edité par -
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : AwesomeBooks, Wallingford, Royaume-UniAwesomeBooks
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hardcover. Etat : Very Good. The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking: The Ultimate Christmas Gift for Spice-Loving Home Cooks (The Science of Food) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the… pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : HPB Inc., Dallas, TX, Etats-UnisHPB Inc.
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hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Langue : anglais
Edité par Kindersley Ltd., Dorling, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Better World Books, Mishawaka, IN, Etats-UnisBetter World Books
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Etat : Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Langue : anglais
Edité par - -
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Bahamut Media, Reading, Royaume-UniBahamut Media
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hardcover. Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not… satisfied. See all our books here, order more than 1 book and get discounted shipping.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : HPB-Ruby, Dallas, TX, Etats-UnisHPB-Ruby
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hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Langue : anglais
Edité par DK, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : HPB-Blue, Dallas, TX, Etats-UnisHPB-Blue
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hardcover. Etat : Fine. Connecting readers with great books since 1972! May contain remainder marks. We ship orders daily and Customer Service is our top priority.
Langue : anglais
Edité par DK, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : HPB-Diamond, Dallas, TX, Etats-UnisHPB-Diamond
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hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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Etat : As New. Unread book in perfect condition.
Langue : anglais
Edité par DK, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : SN Books Ltd, Thetford, Royaume-UniSN Books Ltd
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Hardcover. Etat : Very Good. Orders shipped daily from the UK. Professional seller.
Langue : anglais
Edité par DK, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Gulf Coast Books, Cypress, TX, Etats-UnisGulf Coast Books
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hardcover. Etat : New.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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Etat : New.
Langue : anglais
Edité par DK, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
- Édition originale
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandeKennys Bookshop and Art Galleries Ltd.
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Etat : New. 2018. 1st Edition. hardcover. . . . . .
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
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Etat : New. 2018. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.
Langue : anglais
Edité par Dorling Kindersley Ltd, GB, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-UniRarewaves.com USA
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Hardback. Etat : New. It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends…to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.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.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.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 innovate.At DK, we believe in the power of discovery.So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too.
Langue : anglais
Edité par Dorling Kindersley Ltd., 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-UniPBShop.store UK
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HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.
Langue : anglais
Edité par Dorling Kindersley Ltd, London, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
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Hardcover. Etat : new. Hardcover. Let TV food scientist and best-selling author, Dr Stuart Farrimond show you the science behind the art of creating incredible spice blendsBecome a seasoning expert and transform your meals from bland to flavourful.Explore the science behind making incredible spice blends and discover how they wo…rk together to create exciting layers of flavour and new sensations. This is the perfect book 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 in-depth science to help you release flavours and make your own spice connections. 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, create innovative spice blends, and take your cooking to new heights with The Science of Spice. Broaden your culinary horizons by turning to this unique book time and time again. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Majestic Books, Hounslow, Royaume-UniMajestic Books
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Etat : New.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Chiron Media, Wallingford, Royaume-UniChiron Media
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hardcover. Etat : New.
Langue : anglais
Edité par Dorling Kindersley, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
- Édition originale
Vendeur : Chapter 1, Johannesburg, GAU, Afrique du sudChapter 1
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hardcover. Etat : Near Fine. No Jacket. First Edition. boards are neat, a little edge worn. otherwise a much presentable copy. excellent binding. very heavy, may require extra postage. [SK]. Our orders are shipped using tracked courier delivery services.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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Etat : As New. Unread book in perfect condition.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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Etat : New.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
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hardcover. Etat : New.
Langue : anglais
Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
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Edité par DK
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
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Etat : New.
Langue : anglais
Edité par DK, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
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Hardcover. Etat : Brand New. 224 pages. 10.24x8.70x1.06 inches. In Stock.
Langue : anglais
Edité par Dorling Kindersley Ltd
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : THE SAINT BOOKSTORE, Southport, Royaume-UniTHE SAINT BOOKSTORE
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Hardback. Etat : New. New copy - Usually dispatched within 2 working days.
Langue : anglais
Edité par Dorling Kindersley Ltd. Okt 2018, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, AllemagneRheinberg-Buch Andreas Meier eK
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Buch. Etat : Neu. Neuware -It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice bl…ends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.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.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.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 innovate.At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too! 224 pp. Englisch.
Langue : anglais
Edité par Dorling Kindersley Ltd. Okt 2018, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AllemagneBuchWeltWeit Ludwig Meier e.K.
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Buch. Etat : Neu. Neuware -It's time to spice up your home cooking and transform your dishes from bland and boring to punchy and flavoursome with this definitive guide to spices! Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice bl…ends to help you release the flavour in your dishes. Discover a spice book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond.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.Sure to get your taste-buds tingling, you can explore:- An explanation of what spices are and how they're produced.- Which countries favour which spices and a bit of the history behind it.- Dozens of spice blends you can make and what you can use it for.- 52 exciting recipes from around the world which showcase each spice blend.- A reference guide to look up each spice to understand how to use it.- Colour-coded charts to help you learn the chemical compounds that make up the flavours.- Instructions on how to design your own spice blends with photographic references without.Great cooking goes beyond following a recipe - it's knowing how to use the right combination of spices and herbs to get the greatest possible flavour from your dishes. From learning how the flavour compounds within spices work together to exploring the world's top spices, this is the perfect cookbook for curious cooks and adventurous foodies. Whether you're a fan of spice seeking to experiment with new flavour combinations, or simply a beginner-level home-cook looking to advance your knowledge on all things spice-related, this is a must-have volume also doubling up as a great coffee table book for the whole family to love.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 innovate.At DK, we believe in the power of discovery.So why stop there This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of. series giving you the essentials to cook up a storm! Find the answers to your everyday cooking questions and get more out of your recipes with The Science of Cooking, paired together they make the ideal cookery gifts for your food-loving friends too! 224 pp. Englisch.
Langue : anglais
Edité par Dorling Kindersley Ltd. Okt 2018, 2018
Série : The Science of Food, Livre 2 sur 7. Livre 2 sur 7 - The Science of Food
- Couverture rigide
Vendeur : Wegmann1855, Zwiesel, AllemagneWegmann1855
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EUR 28,00
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Buch. Etat : Neu. Neuware -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.
