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Flavors and Aromas of the East

Flavors and Aromas of the East
Author: Russell Dawson
Publisher:
Total Pages: 75
Release: 2017-12-06
Genre:
ISBN: 9781973475187
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Discover The Taste, Flavors & Aroma Of The Far East; An Asian Recipe Collection Brought To You By RussellDawson! Are you a passionate cook looking for new recipes to enrich your recipe bookand expand your cooking horizons? Do you love curry, coconut milk,tofu,and the intense flavor of Thai, Vietnamese, or Indian cuisine? If so, then we have great news for you, for this e-cookbookby Russell Dawsonis exactly the thing you're looking for! Embark On A JourneyTo The Most Exotic Places Of The Asian Continent! Follow Russell Dawson on a culinary adventure that will takeyou to six different countries of the FarEast; China, Pakistan, Vietnam, Korea, Thailand, and India! Discover the most majestic recipes and tempting aromas, as you create a variety of delicious, flavorful dishes, including: Traditional Breakfasts Warm Vegetables Appetizers Main Dishes Soups And Stews Noodles And Rice Chicken, Pork And Other Kinds Of Meat Seafood Numerous Sauces VariousDesserts Impress your guests by offering them a unique dinner experience, and learn the secrets of each country's cuisine, through a detailed cookbook enriched with many pictures to guide you along the way! What's more, in this unique e-book, you will also find two special chapters. One dedicated to the health benefits that Asian food has to offer, and the other focusing on the necessary equipment and essential utensils that you will need to cook Asian like a professional! So, What Are You Still Waiting For? Place Your Order Now & Immerse Yourself In An Incomparable, Delicious Experience!

Scents and Flavors

Scents and Flavors
Author:
Publisher: NYU Press
Total Pages: 242
Release: 2020-03-03
Genre: Literary Collections
ISBN: 1479800813
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Delectable recipes from the medieval Middle East This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike. An English-only edition.

Fire & Spice

Fire & Spice
Author: Deh-Ta Hsiung
Publisher:
Total Pages: 264
Release: 2003
Genre: Cooking, Asian
ISBN: 9781843098812
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Wine East

Wine East
Author:
Publisher:
Total Pages: 456
Release: 2006
Genre: Wine and wine making
ISBN:
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Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors
Author: Y. H. Hui
Publisher: John Wiley and Sons
Total Pages: 1118
Release: 2010-12-01
Genre: Technology & Engineering
ISBN: 1118031857
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HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.

Where Flavor Was Born

Where Flavor Was Born
Author: Andreas Viestad
Publisher: Chronicle Books
Total Pages: 296
Release: 2007-09-06
Genre: Business & Economics
ISBN: 9780811849654
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Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.

The Alchemy of Aroma

The Alchemy of Aroma
Author: Barrett Williams
Publisher: Barrett Williams
Total Pages: 96
Release: 2024-04-09
Genre: Cooking
ISBN:
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Discover the transformative power of spices in "The Alchemy of Aroma"—an enchanting journey that will seduce your senses and unlock the secrets of spice mixology. This insightful guide invites you on a gastronomic adventure, exploring the intricate world of spices that can enhance, transform, and elevate your culinary creations. Embark on an olfactory odyssey with "The Essence of Spice Mixology," where you'll learn the fundamentals of crafting the perfect spice blend, the historical weight they carry across cultures, and the tools you'll need to become a connoisseur of aromatic excellence. Grasp the very soul of flavor as you delve into the heart of spice characteristics and balancing techniques in "Mastering the Core Spice Elements." Experience the artistry behind prepping your spices in "The Art of Grinding and Toasting," revealing the methods for grinding, toasting, and preserving to capture peak flavors that transform dishes from ordinary to extraordinary. Set sail on a global tour with "World Spice Palette Breakdown," which unveils regional secrets from the milder Mediterranean to the vibrant heart of Asia. "The Alchemy of Aroma" continues to unravel the mysteries of spice combinations, showing readers how to infuse a touch of sweetness into their desserts, design regional spice fusions, and create harmonious herbal blends. Unleash your inner alchemist with guidance on concocting signature spice blends that cater to your unique taste profile in "Signature Spice Mix Creation." The journey through the zesty aisles of flavor doesn't end there. The book also dives deep into the scientific aspects of spices in cooking, essential equipment, and critiquing blends to refine your palate. As seasons change, discover festive combinations that complement the produce and joy of each period in "Seasonal Spice Blends and Their Uses." "The Alchemy of Aroma" even ventures beyond the plate, offering knowledge on spicing up beverages and understanding the business side of spice mixology for budding entrepreneurs. With practical applications for every meal and insights into preserving heritage through spices, this guide is a treasure trove for the aspiring spice mixologist eager to leave a mark on the culinary world. As our modern lives hunger for authentic flavors and genuine food stories, "The Alchemy of Aroma" is the key to unlocking an exquisite treasure chest of taste sensations. Ready your senses for a revolution of flavor that will elevate every dish from mundane to magical—your journey into the kaleidoscope of spices begins now.

Flavors of the East: A Culinary Journey through Asian Cuisine

Flavors of the East: A Culinary Journey through Asian Cuisine
Author: Pablo Picante
Publisher: Richards Education
Total Pages: 171
Release:
Genre: Cooking
ISBN:
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Welcome to Flavors of the East, a culinary adventure that invites you to explore the diverse and rich tapestry of Asian cuisine. From the aromatic spices of India to the delicate flavors of Japan, this book celebrates the vibrant and varied dishes that define Asian cooking. With 100 meticulously curated recipes spanning appetizers, soups, main courses, sides, and desserts, embark on a flavorful journey that encapsulates the essence of Asian culinary traditions. Flavors of the East aims to inspire your culinary explorations and infuse your kitchen with the diverse tastes and aromas of Asian cuisine. From tantalizing appetizers to sumptuous desserts, each recipe invites you to experience the authenticity and cultural richness of Asian flavors. May this book serve as your companion on a delightful journey through the exquisite world of Asian cooking.

Flavor Chemistry

Flavor Chemistry
Author: Roy Teranishi
Publisher: Springer Science & Business Media
Total Pages: 423
Release: 2012-12-06
Genre: Technology & Engineering
ISBN: 1461546931
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Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.