The Science Of Flavour (unlock The Secrets Behind The Art Of Flavourful Cooking)

By (author) Farrimond, Stuart
By (author) Farrimond, Stuart
Description:

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.

As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it''s not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.

Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) 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.


Biographical note:
Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as ''Inside the Factory'' and ''The Truth About ...'', and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. A keen blogger, Stuart is also the founder and editor of the online lifestyle-science magazine Guru, which is supported by the Wellcome Trust - the world''s largest medical research charity.
More Information
Author By (author) Farrimond, Stuart
Date Of Publication Jul 1, 2025
EAN 9780241667637
Contributors Farrimond, Stuart
Publisher Dk
Languages English
Country of Publication United Kingdom
Width 216 mm
Height 261 mm
Product Forms Hardback
Weight 0.788000
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