Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å selge
Lær å kjøpe brukt
Kjøp pensumbøker
Logg inn eller registrer deg
Kjøp et gavekort
For forfattere

Kundeservice

Hjelp
Spor ordre
Brukervilkår
Personvernregler
Informasjonskapsler

Bookis

Om oss
Jobb hos oss!
Gi tilbakemelding
Sjangere

Kontakt oss

Rask levering med

Trygg betaling med

Visa
Mastercard
Vipps
Klarna

© 2026 Bookis AS

Norsk

Norge

Region er basert på IP-adresse

The Science of Spice

Innbundet • 2018 • 1. utgave

The Science of Spice

Av Dr. Stuart Farrimond

0 vurderinger • 0.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work together to create exciting layers of flavour and new sensations. This is the perfect cookbook for curious cooks and adventurous foodies. Spice profiles - organised by their dominant flavour ...Vis mer

Om boken

ISBN

9780241302149

Forlag

Dorling Kindersley Ltd

Publiseringsår

2018

Språk

Utgave

1

Originaltittel

The Science of Spice

Format

Innbundet

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Food for Life The New Science of Eating Well

Food for Life The New Science of Eating Well

Tim Spector

The Alcorithm A revolutionary flavour guide to find the drinks you'll love

The Alcorithm A revolutionary flavour guide to find the drinks you'll love

Rob Buckhaven

Cooked

Cooked

Michael Pollan

The food lab

The food lab

J. Kenji Lopez-Alt

The world's best spicy food

The world's best spicy food

The Curious Bartender The Artistry & Alchemy of Creating the Perfect Cocktail

The Curious Bartender The Artistry & Alchemy of Creating the Perfect Cocktail

Tristan Stephenson

Creative Cooking with Spices

Creative Cooking with Spices

Jane Walker

Elemental

Elemental

The grammar of spice

The grammar of spice

Gastrophysics The New Science of Eating

Gastrophysics The New Science of Eating

Charles Spence (Experimental psychologist)

The world's best:

The world's best:

Modernist Bread:The Art and Science

Modernist Bread:The Art and Science

Nathan Myhrvold

The Curry Guy

The Curry Guy

Dan Toombs

Ingredient

Ingredient

Ali Bouzari

The Dorito Effect

The Dorito Effect

Mark Schatzker

The Umami Factor

The Umami Factor

Robert Rivelle George

A Natural History of Wine

A Natural History of Wine

Ian Tattersall

Gin

Gin

Dave Broom

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

Karen Page

New Thai Food

New Thai Food

Martin Boetz

Spice Odyssey From Asafoetida to Wasabi, Recipes to Really Excite & Inspire

Spice Odyssey From Asafoetida to Wasabi, Recipes to Really Excite & Inspire

Paul Merrett

Rick Stein's India

Rick Stein's India

Rick Stein

Consider the Fork: A History of How We Cook and Eat

Consider the Fork: A History of How We Cook and Eat

Bee Wilson

The Medicinal Chef: Eat Your Way to Better Health

The Medicinal Chef: Eat Your Way to Better Health

Dale Pinnock

The Chemistry of Beer: The Science in the Suds

The Chemistry of Beer: The Science in the Suds

Roger Barth

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Timothy Ferriss

Science A Four Thousand Year History

Science A Four Thousand Year History

Patricia Fara

Food The Chemistry of Its Components

Food The Chemistry of Its Components

Tom P. Coultate

The New Curry Secret

The New Curry Secret

Kris Dhillon

World Cheese Book

World Cheese Book

Juliet Harbutt

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Karen Page

Molecular Gastronomy

Molecular Gastronomy

Herve This

Asian Bites A Feast of Flavours from Turkey through India to Thailand

Asian Bites A Feast of Flavours from Turkey through India to Thailand

Tom Kime

Where flavor was born

Where flavor was born

Andreas Viestad

McGee on Food and Cooking

McGee on Food and Cooking

Harold McGee

Aroma

Aroma

Paul Gayler

Das Handbuch der Gewürze Würzkunst, Warenkunde und 100 Rezepten

Das Handbuch der Gewürze Würzkunst, Warenkunde und 100 Rezepten

Sallie Morris

The Encyclopedia of Herbs and Spices

The Encyclopedia of Herbs and Spices

A. M. Clevely

Flavouring with Garlic

Flavouring with Garlic

Clare Gordon-Smith

Food With Flair

Food With Flair

Sue Lawrence