Reviews
As a post-divorce housewife, who has just started cooking, I have always relied on recipes. The expressions “salt” and“little pepper” were always dull, and spices were, to be honest, frightening. It would be a mess if you did it wrong, because it was just strange and difficult. The book was telling me that spices should not be feared. The book explains that spices are not a material for taste, but a material that is better useful if you understand the principles. For example, some spices are
I've had a lot of fun. It's a good book for one.
Although the few recipes are a little vague, the spices are a good explanation.
Stuart Perrymond: Spice Science
Chinese salmon, flavored with pepper and arm-sized meats, chicken and brillani with seven spices, green peanut curry with a Derek Masala, Asian lave salad with duck meat and caua, MacCob-Pontry Rozette, and a marabous apple bouvl. Humans have been fascinated by a spice called the heavenly scent from ancient times to modern times. A spice that was widely used in medicine as well as in food. The spices not only enhance the flavor of cooking materials but also add new flavors and aromas to awaken all our senses. The book is a very scientific explanation of the innovative way in which spices are used. The author says, “It’s like forming an orchestra without a string instrument” and guides you into the endless imagination, taste and aroma of spices. If you want to experience a new combination of flavors that will awaken interest and pleasure in cooking, let's open this book. We can meet the spices of a unique and unusual blinding that we never thought we could.
Korean title: 향신료 과학
Korean author: 스튜어트 페리몬드
Korean publisher: 북드림
ISBN-13: 9791191509274
Reviews
As a post-divorce housewife, who has just started cooking, I have always relied on recipes. The expressions “salt” and“little pepper” were always dull, and spices were, to be honest, frightening. It would be a mess if you did it wrong, because it was just strange and difficult. The book was telling me that spices should not be feared. The book explains that spices are not a material for taste, but a material that is better useful if you understand the principles. For example, some spices are
I've had a lot of fun. It's a good book for one.
Although the few recipes are a little vague, the spices are a good explanation.
