Southville International School and Colleges

Normal view MARC view ISBD view

Farrimond, Stuart.

The Science of spice : understand falvour connections and revolutionize your cooking / Stuart Farrimond. - New York : DK Publishing, 2018 - 224 pages : color illustrations ; 27 cm.

Includes index.

ISBN: 978-0-2413-0214-9

Subjects--Topical Terms:
Cooking (Spices).
Spices -- Analysis.--Flavor -- Analysis.--Spices -- Composition.

LC Class. No.: CUL TX 819.A1 / .F37 2018