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The Science of Spice

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The science behind thousands of global spices, including recipes at your fingertips. Bring a splash of science to the kitchen, cook up a storm and learn why spices do the things they do. 

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Probably one of the only science books that will make you hungry.
This book gives a highly organised and detailed account of every spice you can imagine, particular flavour profiles, and the physiological processes that lead to the mouth-watering final product of your favourite dish. This is a great book for aspiring chefs, food aficionados, and those who just want to learn the science of food.

Written by: Dr Stuart Farrimond
Format: Hardcover
ISBN: 978-0-2413-0214-9

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