The science of flavor : unlock the secrets of flavorful cooking / Dr.Stuart Farrimond.
"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."-- Amazon.com
Record details
- ISBN: 9780593844243
- ISBN: 0593844246
- Physical Description: 223 pages : color illustrations ; 27 cm
- Edition: First American edition.
- Publisher: GB : Dorling Kindersley Limited, 2025.
- Copyright: ©2025
Search for related items by subject
- Subject:
- Flavor.
Taste.
Cooking > Technique.
Food > Sensory evaluation. - Genre:
- Nonfiction.
Available copies
- 1 of 2 copies available at NC Cardinal. (Show)
- 0 of 1 copy available at McDowell County Public Library.
Holds
- 1 current hold with 2 total copies.
Show All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|
Accessibility Features
| LDR | 01814cam a2200361 i 4500 | ||
|---|---|---|---|
| 001 | 15719610 | ||
| 003 | CARDINAL | ||
| 005 | 20250902204041.5 | ||
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| 245 | 1 | 4. | ‡aThe science of flavor : ‡bunlock the secrets of flavorful cooking / ‡cDr.Stuart Farrimond. |
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| 246 | 3 | 0. | ‡aUnlock the secrets of flavourful cooking |
| 250 | . | ‡aFirst American edition. | |
| 264 | 1. | ‡aGB : ‡bDorling Kindersley Limited, ‡c2025. | |
| 264 | 4. | ‡c©2025 | |
| 300 | . | ‡a223 pages : ‡bcolor illustrations ; ‡c27 cm | |
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| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 520 | . | ‡a"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."-- ‡cAmazon.com | |
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| 650 | 0. | ‡aTaste. ‡0(CARDINAL)255342 | |
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| 650 | 0. | ‡aFood ‡xSensory evaluation. ‡0(CARDINAL)238971 | |
| 655 | . | ‡aNonfiction. | |
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