The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking by Dr. Stuart Farrimond

  • Za’atar (page 22)

    from The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking The Science of Spice by Dr. Stuart Farrimond

    • Categories: Spice / herb blends & rubs; North African; Syrian
    • Ingredients: cumin seeds; sesame seeds; dried oregano; sumac
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Notes about this book

  • KatieK1 on June 24, 2025

    This book is not properly set up as an ebook. I'm returning it.

  • mjes on September 05, 2021

    Ejjeh with courgette, feta, and dill and black lime harissa (pg 112) This Lebanese omelette is a zucchini and feta omelette seasoned with herbs and harissa. A terrific omelette in or out of the suggested pita.

Notes about Recipes in this book

  • Date and tamarind granita with caramelized pineapple

    • Gilbatron on December 15, 2025

      Really delicious! Suggested as an appetizer, but it definitely works as a dessert. If you can't find a seedless tamarind block, use 200g with seeds.

  • Spiced Filipino adobo with chicken and pork

    • steven_86ksfl on January 29, 2026

      Very pleasant dish really lovely balance of spice . Will definitely make again !!

  • Durban beef bunny chow

    • stacylynnwinnie on September 21, 2025

      I bought a loaf of Jamaican Hard Bread and it was perfect for this. It was pretty spicy which I usually like but might cut down the spice next time. I had an opened box of beef broth to use up so I deglazed the pan with along the way. I got beef chuck but might try a different stew meat next time. I cooked this in my Le Creuset French oven. I served it with a side of curry roasted cauliflower.

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  • ISBN 10 0241302145
  • ISBN 13 9780241302149
  • Linked ISBNs
  • Published Oct 04 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher DK

Publishers Text

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 compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. There is also a selection of recipes using innovative spice blends, based on the new spice science, designed to brighten your palate and inspire your own culinary adventures.

If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers.

Explore the world's best spices, be inspired to make your own new spice blends, and take your cooking to new heights. You'll turn to this beautiful and unique book time and again - to explore and to innovate.

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