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$1.99 | The Science of Flavor: Unlock the Secrets of Flavorful Cooking (The Science of Food) (eBook) by Dr. Stuart Farrimond
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Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: August 26, 2025
Print length: 686 pages
Great on Kindle: ✅
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.
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Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: August 26, 2025
Print length: 686 pages
Great on Kindle: ✅
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.
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Please report the deal if expired (click report -> expired)
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https://www.amazon.com/Science-Fl...dsrc=staff
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About the Poster
Available Retailers:
Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: August 26, 2025
Print length: 686 pages
Great on Kindle: ✅
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.
More eBooks Deals
Please report the deal if expired (click report -> expired)
My other deals
https://www.amazon.com/Science-Fl...dsrc=staff
- Amazon [amazon.com] (Kindle eBook)
- iBooks [apple.com]
- Barnes & Noble [barnesandnoble.com] (NOOK eBook)
- Google Play Store [google.com]
- Kobo [kobo.com]
Author: Dr. Stuart Farrimond
Publisher: DK
Publication date: August 26, 2025
Print length: 686 pages
Great on Kindle: ✅
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.
More eBooks Deals
Please report the deal if expired (click report -> expired)
My other deals
https://www.amazon.com/Science-Fl...dsrc=staff
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