The Science of Flavour: Unlock the Secrets of Flavourful Cooking | 誠品線上

The Science of Flavour: Unlock the Secrets of Flavourful Cooking

內容簡介

內容簡介 人們常說「先用眼睛品嚐食物」，但我們如今知道，氣味、口感、溫度、顏色甚至用餐氛圍與背景音樂，都會影響我們對風味的感受。對失去味覺的人而言，食物是乏味且單調的；是風味，讓食物真正鮮活而絢麗。然而，美味並不容易掌握——即便對廚師或科學家來說，風味的祕密也充滿挑戰。食品科學專家史都華．法里蒙德博士（Dr. Stuart Farrimond）在書中探討了**鹽、酸、辣（如辣椒帶來的熱感）**等主要風味元素及其相互作用，並詳細解析各類食材：從水果、蔬菜、香草與香料，到米、麥等構成麵包、義大利麵、麵條等主食的基礎食材。 每種食材還附有風味搭配建議，幫助你激發靈感、輕鬆創造新食譜，揭開風味背後的科學與樂趣。They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

作者介紹

作者介紹 Stuart FarrimondMedical doctor turned food scientist and author of DK bestsellers The Science of Cooking (2017), The Science of Spice (2018) and The Science of Living (2020), "Dr Stu" is a science and medical writer, presenter and educator. He makes regular appearances on TV, radio, and at public events, and his writing appears in national and international publications. Stuart is also the founder and editor of online lifestyle-science magazine Guru.

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最佳賣點

最佳賣點 : 探索風味祕密，從科學解密鹽、酸、辣到食材搭配，開啟創意料理靈感。

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