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Literatura Obcojęzyczna

Science of Flavour

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Science of Flavour
Science of Flavour
Nasza cena: 115,18 PLN
Cena detaliczna: 120,00 PLN Oszczędzasz: 4% (4,82 PLN)
Autor:Stuart Farrimond
Rok wydania:2025
Ilość stron:224
Oprawa:Twarda
EAN: 9780241667637
Status: dostępny
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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 its 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, youll soon be inventing new recipes.
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