English
- استرجاع مجاني وسهل
- أفضل العروض
علم التوابل: فهم اتصالات النكهة وإحداث ثورة في الطبخ الخاص بك
قبل:
108.95 د.إ.
الآن:
101.00 د.إ. شامل ضريبة القيمة المضافة
وفرّت:
7.95 د.إ. خصم 7%
احصل عليه خلال 5 يناير
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1
توصيل مجاني لنقطة نون ومراكز الاستلام
معرفة المزيد
إرجاع سهل لكل المنتجات في هذا العرض.
المنتج كما في الوصف
70%
شريك لنون منذ
4+ سنينالمواصفات
| الناشر | Dorling Kindersley Ltd |
| رقم الكتاب المعياري الدولي 13 | 9780241302149 |
| رقم الكتاب المعياري الدولي 10 | 241302145 |
| اللغة | الإنجليزية |
| Language | اللغة الإنجليزية |
| العنوان الفرعي للكتاب | Understand Flavour Connections and Revolutionize your Cooking |
| وصف الكتاب | 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. |
| عن المؤلف | Dr Stuart Farrimond, TV presenter, food scientist and author of the DK bestseller The Science of Cooking (2017), makes regular appearances on popular science TV and radio shows, such as "Inside the Factory" and "The Truth About .", and at public events. His writing appears in national and international publications, including The Independent, The Daily Mail, and New Scientist. He is the main author of this book and he reveals the science behind spices, in a way never before seen. |
| تاريخ النشر | 43382 |
| عدد الصفحات | 224 |
علم التوابل: فهم اتصالات النكهة وإحداث ثورة في الطبخ الخاص بك
تمت الإضافة لعربة التسوق
مجموع السلة 101.00 د.إ.
