38,42 €
42,69 €
-10% with code: EXTRA
The Science of Flavor
38,42 € 
- We will send in 10–14 business days.
For some people, food is just fuel. For the rest of us, food is comfort, joy, and nostalgia all rolled into one sensual cuddle. They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. 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…
42.69
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- Author: Stuart Farrimond
- Publisher: DK Publishing (Dorling Kindersley)
- ISBN-10: 0593844246
- ISBN-13: 9780593844243
- Format: 21.9 x 25.9 x 2.4 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
For some people, food is just fuel. For the rest of us, food is comfort, joy, and nostalgia all rolled into one sensual cuddle. They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. 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.EXTRA 10 % discount with code: EXTRA
38,42 €
42,69 €
We will send in 10–14 business days.
The promotion ends in 24d.01:04:08
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Stuart Farrimond
- Publisher: DK Publishing (Dorling Kindersley)
- ISBN-10: 0593844246
- ISBN-13: 9780593844243
- Format: 21.9 x 25.9 x 2.4 cm, kieti viršeliai
- Language: English English
For some people, food is just fuel. For the rest of us, food is comfort, joy, and nostalgia all rolled into one sensual cuddle. They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. 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.
Reviews