KITLIVING
recipe overleaf "Spices are basically tiny particles of
intense flavour that can bring life to
your cooking, without having to resort
to sugar and salt for flavour
- Dr Stuart Farrimond
from the Himalayas to Caribbean - and
with this book I hope you will be inspired
to use spices confidently and create your
own new spice blends, like your own
personal garam masala or Chinese-style
five spice, and generally take your cooking
to new heights."
The book sets out the science behind
the flavours and helps you choose,
with greater confidence but also with
intuition, how to use spices that perfectly
complement each other. Each spice
profile is set out, organised by their
dominant flavour compound, and there
is a selection of recipes using innovative
spice blends designed to brighten your
palate and inspire your own culinary
journeys.
The Science of Spice by Stuart Farrimond,
published by Dorling Kindersley.