The Science of Flavor
Farrimond, Stuart
| Autor: | Farrimond, Stuart |
|---|---|
| Themengebiete: | Cooking / Wine |
| Veröffentlichungsdatum: | 26.08.2025 |
| EAN: | 9780593844243 |
| Sprache: | Englisch |
| Seitenzahl: | 224 |
| Produktart: | Gebunden |
| Verlag: | DK Publishing (Dorling Kindersley) |
| Untertitel: | Unlock the Secrets of Flavorful Cooking |
Produktinformationen "The Science of Flavor"
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.
Sie möchten lieber vor Ort einkaufen?
Sie haben Fragen zu diesem oder anderen Produkten oder möchten einfach gerne analog im Laden stöbern? Wir sind gerne für Sie da und beraten Sie auch telefonisch.
Juristische Fachbuchhandlung
Georg Blendl
Parcellistraße 5 (Maxburg)
8033 München
Montag - Freitag: 8:15 -18 Uhr
Samstags geschlossen