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著者 |
Farrimond, Stuart. |
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題名 |
The science of spice : understand flavour connections and revolutionize your cooking / Dr. Stuart Farrimond. |
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版次 |
1st ed. |
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出版項 |
London : Dorling Kindersley Limited, c2018. |
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稽核項 |
224 p. : col. ill., col. maps ; 27 cm. |
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附註 |
Includes index. |
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目錄 |
[A]:Spice science: -- What is a Spice? -- Spices and their Flavour Compounds -- Periodic Table of Spices -- Creating Spice Pairings and Blends -- World of Spice: -- Middle East -- Africa -- South Asia -- Southeast Asia -- East Asia -- The Americas -- Europe -- Spice Profiles: -- Sweet Warming Phenols -- Warming Terpenes -- Fragrant Terpenes -- Earthy Terpenes -- Penetrating Terpenes -- Citrus Terpenes -- Sweet-Sour Acids -- Fruity Aldehydes -- Toasty Pyrazines -- Sulphurous Compounds -- Pungent Compounds -- Unique Compounds. |
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目錄 |
[B]:Recipes: -- Chinese Steamed Salmon with Chilli and Star Anise -- Chicken and Aubergine Biryani with Seven-spice Ejjeh with Courgette, Feta, and Dill and Black Lime Harissa -- West African Peanut Curry with Durban Masala -- Asian Larb Salad with Curried Duck and Khao Kua -- Date and Tamarind Granita with Caramelized Pineapple -- Black Sesame, Liquorice, and Cardamom Ice Cream -- Sweet and Spicy Apple Pastry Rosettes -- Spiced Scallops with Saffron Beurre Blanc -- Spiced Filipino Adobo with Chicken and Pork -- World of Spice Further Recipes -- Table of Spices and their Flavour Compounds. |
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主題 |
Condiments. |
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主題 |
Cookbooks. |
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主題 |
Cooking (Spices) -- Handbooks, manuals, etc. |
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主題 |
Spices. |
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叢書 |
ApL (Modern SE Asian Cuisine)-應用學習 (新派東南亞菜). |
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ISBN |
0241302145 ((hardcover). |
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ISBN |
9780241302149 (hardcover). |
