Science Of Spice

Great spice book, informative

This is exactly the book I was looking for. Being able to create a spice blend as needed, instead of buying a jar of stuff that will be stale in 3 months, is an upgrade to one's cooking and a solid budgetary move for the serious cook This book has the principles and data to empower you to make your spice cabinet work much better. The "WHY" as well as the "how" of using and blending spices. One of the best books of any genre I have ever purchased.

The Science of Spice is a fantastic book for anyone who loves cooking. It explains the science behind flavors and spices in a way that’s easy to understand, so you can actually improve your dishes instead of just following recipes.

I absolutely love this book! It’s so informative, it is beautiful with the pictures, drawings and layouts! I love that it explains why certain spices go together and the pages have little spice blends and recipes throughout! I am not new to cooking, but I am still very amateur. I have become more open to new spices and flavors and this book has helped to get that confidence! It’s a nice book to add to my collection as a reference!

Good for those who want to cook with spices effectively and try different flavor combos. It is unique in how it explains what works together. So if I want to make my chilli more earthy or smoky, I know which spices would add that to the ones I have in there now. Its very detailed in how tnis is explained. I have followed too many bland recipes, and want to be able to add flavor on my own. I've learned that you have to know about the spices you use, or you can screw up and waste a bunch of time. I'd rather experiment with some knowledge base to work from. The section on releasing the flavor for each spice is a big deal for me b/c if you don't do that right then not much else is gonna work for you. Its nice to have one book that I can quickly reference to remember what to do with the spices I'm cooking with at the time. Other books seem inconsistent on that info or they embed it in a paragraph that I have to read. I found that I knew some spices had to be sauteed in oil, but not which ones. I've already learned more about how to use bay leaf. Recipes often don't tell you to bruise leaves or keep them whole or dry roast some seeds before using them. This may sound extreme, but this has helped me work towards a good carrot cake recipe. All the recipes out there are so bland. I have to bake a lot of cakes to come up with the right combo of cinnamon, nutmeg, c!ove, allspice and maybe some mace. Even though I bake with them, this is helping me distinguish what the differences really are between the Allspice, nutmeg and mace and if I need them all. I still use other books b/c this doesn't have as much practical cooking tips and NO HERBS. I don't get that. I'm wondering if there's another book to follow cuz I often mix fresh herbs in with dried spices.

Terrific! Full of useful info, not full of recipes.

I love the information in here. As a chef its a great book to have for knowledge. I like the new cover vs. The pictured one.

What a great book, I wasn't disappointed with this one. Farrimond has done it. Not only does he offer advice on how to extract flavor from more spices than you can remember... he also discusses complementary spices, as well as giving a bit of geography and cultural information with neat maps to make this book a really interesting read.