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The Science of Flavour: Unlock the Secrets of Flavourful Cooking (The Science of Food) - Tapa dura
Libro 5 de 7: The Science of Food
Sinopsis
They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.
As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.
Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
Medical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), "Dr Stu" 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. Stuart is also the founder and editor of online lifestyle-science magazine Guru.
De la contraportada
They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere - down to the background music - influence how we perceive flavour.
As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.
Food science expert Dr Stuart Farrimond explores major flav
"Sobre este título" puede pertenecer a otra edición de este libro.
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The Science of Flavour
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The Science of Flavour (Hardcover)
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Hardcover. Condición: new. Hardcover. Bring your cooking to life with food scientist Dr Stuart Farrimond's expertise on the science of flavourThey say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere - down to the background music - influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780241667637
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The Science of Flavour: Unlock the Secrets of Flavourful Cooking
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The Science of Flavour: Unlock the Secrets of Flavourful Cooking
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The Science of Flavour
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Dorling Kindersley Ltd, GB, 2025
ISBN 10: 0241667631
ISBN 13: 9780241667637
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Hardback. Condición: New. They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere - down to the background music - influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes. Nº de ref. del artículo: LU-9780241667637
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The Science of Flavour
Publicado por
Dorling Kindersley Ltd, GB, 2025
ISBN 10: 0241667631
ISBN 13: 9780241667637
Nuevo
Tapa dura
Librería: Rarewaves.com USA, London, LONDO, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: New. They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere - down to the background music - influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes. Nº de ref. del artículo: LU-9780241667637
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The Science of Flavour: Unlock the Secrets Behind the Art of Flavourful Cooking
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The Science of Flavour: Unlock the Secrets of Flavourful Cooking
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