The Science of Flavor (Unlock the Secrets of Flavorful Cooking)

ISBN: 9780593844243
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$30.00
SKU:
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Availability:
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Minimum Purchase:
25 units
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Minimum Order: 25 copies per title

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Pre-order this book today and they will ship when released on Aug 26th 2025

Overview

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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Product Details

Author:
Dr. Stuart Farrimond
Format:
Hardcover
Pages:
224
Publisher:
DK (August 26, 2025)
Release Date:
August 26, 2025
Language:
English
Audience:
General/trade
ISBN-13:
9780593844243
ISBN-10:
0593844246
Weight:
20oz
Dimensions:
8.375" x 10.0625"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20250515T005054_151529863-20250515.xml
Folder:
RandomHouse
List Price:
$30.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
10
As low as:
$15.00
Shipping Origin:
Crawfordsville, IN
Publisher Identifier:
P-RH
Discount Code:
A
Imprint:
DK

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