The Science of Spice


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Understand Flavour Connections and Revolutionize Your Cooking

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.

Additional information

Weight 1000 g
Dimensions 26.3 × 22 cm
Language English
Year of publication
Pages 224
ISBN 9780241302149

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