The Science of spice : understand flavour connections and revolutionize your cooking / Stuart Farrimond
Material type: TextPublication details: London : Dorling Kindersley Limited, 2018Description: 224 pages : col. ill. ; 26 cmISBN: 9780241302149 HBSubject(s): Cooking (Spices) | Spices--Composition | Food--Composition | SpicesLOC classification: TX 819.A1 F37 2018 CAFSD RCItem type | Home library | Call number | Status | Date due | Barcode |
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Books | MMSU College of Agriculture, Food and Sustainable Development Reading Center | TX 819.A1 F37 2018 CAFSD RC (Browse shelf(Opens below)) | Available | 38245 |
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TX 546 S76 2021 CAFSD RC Sensory evaluation practices / | TX 551 C68 2016 CAFSD RC Food : the chemistry of its components / | TX 556.M4 L66 2019 CAFSD RC The science of animal growth and meat technology / | TX 819.A1 F37 2018 CAFSD RC The Science of spice : understand flavour connections and revolutionize your cooking / |
Includes index.
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