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Farrimond, Stuart.

The science of spice : understand flavour connections and revolutionize your cooking / Stuart Farrimond. - 1st ed. - London : DK, 2018. - 224 p. : ill. ; 26 cm.

Includes index.

ISBN: 9780241302149 (hbk.)

Subjects--Topical Terms:
Spices--Analysis.
Spices--Composition.
Cooking (Spices)

LC Class. No.: TX819.A1 / .F246S