Spice: Understand the Science of Spice, Create Exciting New Blends, and Revolutionize

226 Pages·2018·72.7 MB·English

by  Stuart Farrimond

S P I C E
Understand the science of spice, create exciting
new blends, and revolutionize your cooking
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S P I C E
Understand the science of spice, create exciting
new blends, and revolutionize your cooking
Dr. Stuart Farrimond
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Senior Editor Alastair Laing Managing Editor Soma B. Chowdhury
Senior Designers Saffron Stocker, Alison Gardner Senior Managing Art Editor Arunesh Talapatra
US Editor Megan Douglass Production Manager Pankaj Sharma
Project Art Editor Louise Brigenshaw Pre-production Manager Sunil Sharma
Designers Simon Murrell, Mandy Earey DTP Designers Nandkishor Acharya, Umesh Rawat,
Jacket Designer Saffron Stocker Vikram Singh
Jackets Coordinator Lucy Philpott
First American Edition, 2018
Producer (Pre-Production) Robert Dunn Published in the United States by DK Publishing
345 Hudson Street, New York, New York 10014
Senior Producer Ché Creasey
Managing Editor Dawn Henderson Copyright © 2018 Dorling Kindersley Limited
DK, a Division of Penguin Random House LLC
Managing Art Editor Marianne Markham 18 19 20 21 22 10 9 8 7 6 5 4 3 2 1
Art Director Maxine Pedliham 001–311075–Oct/2018
Publishing Director Mary-Clare Jerram All rights reserved.
Without limiting the rights under the copyright reserved above,
Jacket photographer Tara Fisher no part of this publication may be reproduced, stored in or introduced
into a retrieval system, or transmitted, in any form, or by any means
Jacket food stylist Maud Eden (electronic, mechanical, photocopying, recording, or otherwise), without
Recipe photographer Mowie Kay the prior written permission of the copyright owner.
Published in Great Britain by Dorling Kindersley Limited.
Food styling Tamara Vos
Prop Styling Linda Berlin A catalog record for this book is available from the Library of Congress.
ISBN 978-1-4654-7557-2
Spice photographer Gary Ombler
Printed and bound in Malaysia.
DK Delhi
All images © Dorling Kindersley Limited.
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Assistant Editors Devangana Ojha, Tanya Singhal
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C O N T E N T S
Foreword .....................................................................6 Toasty Pyrazines .......................................................164
Sulfurous Compounds ...............................................172
SPICE SCIENCE 8 Pungent Compounds .................................................180
Unique Compounds ...................................................194
What is a Spice? ........................................................10
Spices and their Flavor Compounds ...............................12 RECIPES
Periodic Table of Spices ...............................................14 Chinese Steamed Salmon with Chili and Star Anise..........92
Creating Spice Pairings and Blends ...............................16 Chicken and Eggplant Biryani with Seven-Spice ............104
Ejjeh with Zucchini, Feta, and Dill and
Black Lime Harissa ................................................112
WORLD OF SPICE 18 West African Peanut Curry with Durban Masala .............124
Asian Larb Salad with Curried Duck and Khao Kua.........140
Middle East ...............................................................20 Date and Tamarind Granita with Caramelized Pineapple ..156
Africa .......................................................................30 Black Sesame, Licorice, and Cardamom Ice Cream ........170
South Asia .................................................................38 Sweet and Spicy Apple Pastry Rosettes ........................182
Southeast Asia ...........................................................46 Spiced Scallops with Saffron Beurre Blanc ...................196
East Asia ...................................................................54 Spiced Filipino Adobo with Chicken and Pork ................208
The Americas .............................................................62
Europe ......................................................................70
World of Spice Further Recipes ...................................210
Table of Spices and their Flavor Compounds .................214
SPICE PROFILES 78 Index ......................................................................218
About the Authors .....................................................223
Sweet Warming Phenols ..............................................80 Acknowledgments .....................................................224
Warming Terpenes ....................................................102
Fragrant Terpenes .....................................................116
Earthy Terpenes ........................................................126
Penetrating Terpenes ................................................130
Citrus Terpenes ........................................................142
Sweet-Sour Acids .....................................................148
Fruity Aldehydes .......................................................160
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F O R E W O R D
Many cooks are intimidated by spices. All too often, here you will explore the traditional range of spices
a pot of spice is bought for a recipe then pushed into used in key regions and countries around the world.
the gloomy depths of a kitchen cupboard, where it A variety of top chefs who specialize in different
remains untouched for many years. This should not regional cuisines have contributed some of their
be so, for spices are the lifeblood of countless dishes. favorite spice mixes and recipes. Rather than starting
Neglecting spices does a disservice to a cook’s from a blank canvas, you can use the spice blends as
culinary talents. They not only enhance the natural a foundation upon which new creations can be built.
flavors of a dish, but can bring new flavors and aromas The recipes showcase some of these blends, and also
to familiar foods, exciting all our senses. To cook suggest using innovative spice combinations to add
without spices is like composing an orchestral opus a tantalizing twist to familiar dishes.
without a string section; cooks who view spicing as a Whether you’re an experienced cook or a complete
grind of black pepper or a spoon of curry powder beginner, I hope that you will be inspired and
need to embrace the richness that spices can offer. empowered to unleash your culinary talents. Add
This book is for cooks who want to experience a sprinkle of flavor science or ladle in dollop-loads;
new flavor combinations that will both excite and let this guide open up a world of sensational new
delight. Prescriptive recipes can frustrate the creative gastronomic delights. Never again will your spice
cook, but until recently, the only way to know which jars languish in the dark!
spices would blend together was by trial and error.
Personal experience, tradition, and a sprinkle of
intuition were the ingredients for making spice
mixes. Not anymore, because scientific discoveries
have turned old-fashioned ideas on their head. Spices
can be blended and added to dishes that had not
previously been considered, and no one should be
shackled by recipes from chefs, internet “gurus,” or
family tradition. This book is the culmination of an
ambitious, never-before-attempted project that aims
to serve up some easy-to-follow, science-based
Dr. Stuart Farrimond
principles that will hopefully transform the way you
use spices in your cooking.
It is important that ancient wisdom is not cast
aside, however. Centuries of cooking experience
are the bedrock of every country’s food heritage, and
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“
This book serves up easy-
to-follow, science-based
principles that will transform
the way you use spices.
”
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