000			01739 a2200229 4500
003			GCWUF
005			20210126024137.0
008			210126b xxu||||| |||| 00| 0 eng d
020			_a9780367390099
040			_aMAIN _bENG _cMAIN
082			_a641.3383 _bRAG
100			_aRaghavan, Susheela _94071
245			_aHandbook of Spices, Seasonings and Flavorings
250			_a2nd Ed
260			_c2019. _aLondon : _bCRC,
300			_a330 p. : _bill ; _c24 cm. _fP.B.
500			_aInclude Index
520			_aDesigned 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
650			_aSpices _94072
650			_aCooking (Spices) _95747
942			_2ddc _cBK
999			_c11305 _d11305