Dr. Stuart FarrimondThe Science of Flavour: Unlock the Secrets of Flavourful Cooking (Hardcover)

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In The Science of Flavour: Unlock the Secrets of Flavourful Cooking, food science communicator Dr Stuart Farrimond opens up the fascinating world behind what makes food truly taste good. He guides readers through how elements like salt, acid, heat, smell, texture, color - even ambient factors like temperature or background sounds - shape our perception of flavour, revealing that what we taste is so much more than just the ingredients.

The book dives into the core flavour categories (salt, sour, bitterness, heat, etc.), and then profiles a wide spectrum of ingredients - herbs, spices, fruits, vegetables, grains like wheat and rice - showing how they combine, contrast or complement each other. There are pairing notes to spark creativity in the kitchen.

Beautifully illustrated with infographics, diagrams and full-colour photography, the layout makes the science accessible and usable, not just theory. It’s aimed at curious home cooks who want to understand why certain flavour combinations work (or don’t), so they can cook with confidence and experiment more boldly.