Handbook of Spices, Seasonings, and Flavorings
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
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Product details:
- Edition number 2, New edition
- Publisher CRC Press
- Date of Publication 23 October 2006
- ISBN 9780849328428
- Binding Hardback
- No. of pages358 pages
- Size 234x156 mm
- Weight 635 g
- Language English 0
Categories
Short description:
Designed to be a practical tool for the many diverse professionals who develop and market foods, this book combines technical information about spices?forms, varieties, properties, applications, and quality specifications ? with information about trends, history, and the culture behind the cuisine. The book codifies vast technical and culinary knowledge and covers each spice?s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, and the culinary information that will aid in product development. She describes folklore and traditional medicine usage and provides translations of each spice?s name in global languages.
MoreLong description:
An A to Z Catalog of Innovative Spices and Flavorings
Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices?forms, varieties, properties, applications, and quality specifications ? with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods.
While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice?s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice?s folklore and traditional medicine usage, and provides translations of each spice?s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas.
Going beyond the scope of most spice books, this reference describes ingredients found among the world?s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today?s dynamic marketplace, this book is a complete guide to developing and marketing successful products.
MoreTable of Contents:
Preface. A Brief History of Spices. Trends in the World of Spices Today. Forms, Functions, and Applications of Spices. Spice labeling, Standards, Regulations and Spice Specifications. Spices: A to Z. Flavor Contributors. Spice Blends and Seasonings.
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