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Break new ground with this spice book like no other, from 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 flavor compounds within spices work together to create exciting layers of flavor and new sensations. Spice is the perfect cookbook for curious cooks and adventurous foodies. 从食品科学家和畅销书作者斯图尔特·法瑞蒙德博士的这本香料书中开辟了新的领域。以香料周期表为起点，探索制作令人难以置信的香料混合艺术背后的科学，以及香料中的风味化合物如何共同作用，创造出令人兴奋的层次感和新的感觉。对于好奇的厨师和喜欢冒险的美食家来说，Spice是一本完美的食谱。Spice profiles - organized by their dominant flavor 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 flavors 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.香料简介-按其主要风味化合物编写-展示了世界顶级香料，配方想法，如何购买，使用和储存的信息，以及更深入的科学，帮助您释放风味并建立自己的香料联系。还有一些基于新香料科学的创新香料混合配方，旨在提亮你的味觉，激发你自己的烹饪冒险。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. 如果你曾经想知道如何处理那罐不受欢迎的漆树，为什么有些香料比其他香料味道更浓，或者如何制作你自己的葛拉姆马萨拉，这本鼓舞人心的指南会给你所有的答案。注：葛拉姆马萨拉（英语：Garam masala、印地语：गरम मसाला，直译为综合辛香料），由多种辛香料磨成粉末混合而成，属于马萨拉的一种，常见于印度北部和南亚烹饪中，可以是单独或配以其他调味料使用。葛拉姆马萨拉是综合多种辛香料的辛辣调味料，但不像辣椒那么强烈。
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