The Science of Spice: Understand Flavour Connections and Revolutionize your Cooking

Really cool. Gives a very thorough chemical insight and ideas for practical appliance

I absolutely love spices and found the book a great source of information.

Really well laid out! Super useful to understand the properties of the spices. The graphics are amazing and easy to understand

I loved this book. It covers the history and geography of the development of spices explaining the present day use of spices around the world. There is a two page detail on each of 50+ spices which is invaluable for understand the chemistry of each spice and how it can be paired with other spices.Alas there is little detail about effect of roasting/grinding options or cooking times and even less detail on the effect of tastes on the flavours.The last point is critical and you will have to look elsewhere for the detail. For Indian cuisine I found Masala Lab by Krish Ashok to be excellent for tastes and flavours of Indian food.https://www.amazon.co.uk/dp/0143451375?psc=1&ref=ppx_yo2ov_dt_b_product_details

Opted for the hardback cover as a gift for my partner who's a big scientist and loves to cook in his spare time. Super practical, interesting, lovely art work and something to show off to friends, he loved it! For a pro chef it might be simplified based on other reviews but as a geek foodie it was the perfect present! Would buy again for other food amateurs in science!

What a fantastic book! I bought this book as a Christmas present for my son and could not resist to peep before giving to him. It is such an interesting book beyond my expectation. The spices are organized according to types and the countries, so easy to search and so enjoyable to read as well. I definitely need to buy one for myself.

Fantastic book that encourages creativity rather than following recipes. I'd suggest this for those who have decided they have a passion for cooking and want to take it a step further from following recipes to making their own.The title couldn't be more apt, it really is a science textbook about spices, with maybe some geography thrown in for good measure. Of course, if you're into cooking you probably won't read it like you used to read those science textbooks in school (unless you were, of course, into science too!).The book is exceptionally designed, very vibrant, and altogether just a joy to look at.

Love this book, it's so well presented and full of useful information.It's not one to read, but definitely belongs in anyones collection who enjoys cooking with spices. Lots of tips, tricks and ideas.