Handbook of Spices, Seasonings, and Flavorings, Second Edition

Handbook of Spices, Seasonings, and Flavorings, Second Edition

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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 spicesa€”forms, varieties, properties, applications, and quality specifications a€” 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 spicea€™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 spicea€™s folklore and traditional medicine usage, and provides translations of each spicea€™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 worlda€™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 todaya€™s dynamic marketplace, this book is a complete guide to developing and marketing successful products.It is cooked with onions, salt cod, ginger, soy sauce, sofrito, adobo. curry seasoning, beans, or peas to make Cuban Moros y Christianos (rice and ... They are available in powder and paste forms and are mostly consumed in Trinidad, Jamaicaanbsp;...

Title:Handbook of Spices, Seasonings, and Flavorings, Second Edition
Author:Susheela Raghavan
Publisher:CRC Press - 2006-10-23


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