LIVINGLIVING MAKING CARBS COUNT
A new book contains not only recipe ideas, but information on
how to buy, use, and store spices. There is in-depth science about
releasing flavours and making your own spice connections.
SPICEY KITCHEN
COMPANION
A
s we have often pointed
out, the great news when
it comes to spice is that
most have virtually no
sugar, so you can get
great flavours without having to challenge
your blood glucose control.
Dr Stuart Farrimond is a science and
medical writer, a TV and radio presenter
who sees himself as an educator for the
masses. He trained as a medical doctor
and qualified as a teacher too, keen to
explore and explain science - particularly
health and food sciences, hoping to
inspire and engage others about these
topics. With his new book, The Science of
Spice, he calls out to adventurous cooks,
curious foodies, and fans of spicy recipes
to explore the world's best and most
popular spices to discover why certain
spice mixes work, and how to use spices
creatively.
Farrimond says, "Spices are basically
tiny packets of intense flavour that can
bring life to your cooking, without having
to resort to sugar and salt for flavour.
Unfortunately, many of us are scared of
what to do with those little jars of spice
lurking in the kitchen cupboard and so in
The Science of Spice I set out to help you
understand the practical science behind
the art of cooking with spices so that you
can add flavour and flair to all your meals."
"It took a lot of effort, but we have even
been able to include a spice blend recipe
from almost every region of the globe -
Author Stuart Farrimond
www.stuartfarrimond.com