The Science of Flavour
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Krátky popis
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.
Výber kníh autorov
Dorling Kindersley Ltd ,
Dr. Stuart Farrimond
Zobraziť všetky knihy autora
Dorling Kindersley Ltd,
Dr. Stuart Farrimond
Výber kníh vydavateľa
Slovart
Zobraziť všetky knihy vydavateľa
Slovart
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