Books about Flavoring from Amazon.com

Why not add Kate's Savory Seasoning, Taos Lightning Chili Powder, and Fanny Couch's Pungent Curry Powder to the oregano and basil already on your herbal spice rack? Jazz up your family's favorite soups, salads, meats, vegetables, and desserts with one of these homemade blends developed by specialty herb shops: recipes that add flavor, not salt or fat, to your favorite dishes; ethnic blends, including Mexican, Cajun, Thai, Indian, and Italian; homemade customized seasonings for seafood, wild game, chicken, and beef; recipes for using blends in appetizers, vegetable dishes, main courses, desserts, snacks, and teas; instructions for drying and storing herbs, bottling and labeling mixtures; and suggestions for creating gift baskets..
Price: $7.92 [Notify me when price goes down.]

Chocolate, caramel, vanilla, and lemon--ingredients like these define baking flavor. Placing such flavor-makers at the forefront of her approach, Lisa Yockelson's Baking by Flavor presents a luscious array of desserts while revealing techniques for highlighting and intensifying their taste. How does it work? Double Chocolate Madeleines, for example, get their punch not only from cocoa, melted chocolate, and chocolate chips but from a final cocoa-sugar dusting. Yockelson's flavor-centric approach also leads her to discoveries that can liberate recipe-bound bakers. Add ground spices to the dry ingredients when preparing a sweet yeast dough, for example, and you get a subtly delicious flavor boost. Bakers at all levels of proficiency should enjoy Yockelson's insights and put them to good use.

Beginning with a section on flavor-baking strategies--a chart shows readers that cinnamon's flavor is, for example, intensified when combined with butter, rum, or caramel--the book then provides useful "component" recipes for the likes of lemon-scented granulated sugar. The 250 recipes, arranged by flavor, offer a wide range of sweets, from Cinnamon Apple Rolls and Butter Spritz Cookies to Spiced Banana Breakfast Loaf and Sour Cream Ginger Keeping Cake. The recipes also include useful sidebars (lightly press rather than compress the dough for some cookies, is one), plus tips, variations and still more flavor-intensifying suggestions. Illustrated with photos, and containing detailed storage information, the book should become a true, better-baking resource. --Arthur Boehm.
Price: $25.05 [Notify me when price goes down.]

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Price: $2.98 [Notify me when price goes down.]

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the last 20 years. New or expanded coverage includes: · Flavor and the Information Age · Food/Flavor interactions · Flavoring materials and flavor potentiators · Changes to food flavors during processing · Off-Flavors in foods · Performance of flavors during processing and storage · Applications of flavorings in processing One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field..
Price: $122.36 [Notify me when price goes down.]

Providing valuable insights for both novice and experienced flavorists, this must-have guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Discusses the impact on flavor creation and how flavorists can link raw materials to recognizable descriptors, lists major flavor types and their construction (with suggested ingredients) and reviews flavor technology, focusing on improving flavor delivery on powder flavors and emulsions.

Plus:
Alphabetical summary of key natural raw materials, production methods, components, profiles and suggested applications
Includes a focus on vanilla; curing, extraction and cultivation
Summary, by chemical family of key synthetic raw materials including their uses and profiles
Flavor applications: overcoming flavor/product interactions.
Price: $131.00 [Notify me when price goes down.]

This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods.
* Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists
* The author is a research chemist with Firmenich SA, one of the few great flavor and fragrance companies in the world

* Contains the most recent references (up to 2001) for the identification of green and roasted coffee aroma volatiles.
Price: $245.75 [Notify me when price goes down.]