The Science of Flavor: Unlock the Secrets of Flavorful Cooking - Hardcover

Farrimond, Stuart, Dr.

Hardcover

ISBN 10: 0593844246 ISBN 13: 9780593844243

Verlag: DK Publishing (Dorling Kindersley), 2025

Inhaltsangabe

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere – down to the background music – influence how we perceive flavor.

As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike.

Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) 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.

Über diesen Titel

Über die Autorin bzw. den Autor

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. A keen blogger, Stuart is also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the Wellcome Trust—the world's largest medical research charity.

Details zur Ausgabe

• Verlag: DK Publishing (Dorling Kindersley)
• Erscheinungsdatum: 2025
• Sprache: Englisch
• ISBN 10: 0593844246
• ISBN 13: 9780593844243
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 223
• Kontakt zum Hersteller: DK; https://www.dk.com/us/; ; The Lego Group; Billund; Billund ; Dk7190; Dänemark