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Spice

Understand the Science of Spice, creat exciting new blends and revolutionize your cooking.

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  • 150,000đ
  • Mã sản phẩm: SP6756
  • Tình trạng: 2

SPICE SCIENCE 

What is a Spice?

Spices and their Fla vor Compounds

Periodic Table of Spices 

Creating Spice Pairings and Blends

WORLD OF SPICE 

Middle East 

Africa

South Asia

Southeast Asia 

East Asia 

The Americas 

Europe 

SPICE PROFILES 

Sweet Warming Phenols

Warming Terpenes .................................................... 102

Fragrant Terpenes ..................................................... 116

Earthy Terpenes ........................................................ 126

Penetrating Terpenes ................................................ 130

Citrus Terpenes ........................................................ 142

Sweet-Sour Acids ..................................................... 148

Fruity Aldehydes ....................................................... 160

Toasty Pyrazines ....................................................... 164

Sulfurous Compounds ............................................... 172

Pungent Compounds ................................................. 180

Unique Compounds ................................................... 194

RECIPES

Chinese Steamed Salmon with Chili and Star Anise.......... 92

Chicken and Eg gplant Bir yani with Seven-Spice ............ 104

Ejjeh with Zucchini, Feta, and Dill and

Black Lime Harissa ................................................ 112

West African Peanut Curr y with Durban Masala ............. 124

Asian Larb Salad with Curried Duck and Khao Kua ......... 140

Date and Tamarind Granita with Caramelized Pinea pple .. 156

Black Sesame, Licorice, and Cardamom Ice Cream ........ 170

Sweet and Spicy Apple Pastr y Rosettes ........................ 182

Spiced Scallops with Saf fron Beurre Blanc ................... 196

Spiced Filipino Adobo with Chicken and Pork ................ 208

World of Spice Further Recipes ................................... 210

Table of Spices and their Fla vor Compounds ................. 214

Index ...................................................................... 218

About the Authors ..................................................... 223

Acknowledgments ..................................................... 224

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