added to Zotero 2026-09-11

via u/Anxious_Increase_219 at https://old.reddit.com/r/CookbookLovers/comments/1wc9gyb/spice_blend_book/

They also recommend:

Also about spices and cooking with spices:

• Culinary Herbs and Spices by Ben-Erik von Wyk [2013]

• Beginner's Guide to Cooking with Spices by Joseph Veebe [2019]

• Herb & Spice Companion - The Complete Guide to Over 100 Herbs & Spices by Lindsey Herman [2015]

• Herbs & Spices, The Cooks' Reference by Jill Norman [2015]

• Spice - Understand the Science of Spice Create Exciting New Blends and Revolutionize by Dr Stuart Farrimond [2018]

• The Encyclopedia of Herbs, Spices, & Flavorings by Elisabeth Lambert Ortiz [1992]

Scientists go on a quest for the ‘right’ way to cook pasta<br /> by [[David Fairhurst]] in National Geographic<br /> accessed on 2026-07-22T14:50:32<br /> Published August 8, 2023

I learned that science and cooking is always connected. Even if we don't think about it in every day life like when water evaporates or freezes it is chemistry. But what I found most interesting that I learned is how water immobilization works, or to put it more simply the science behind Jell-O. When you add gelatin to water it traps the water molecules in place which creates the sort of liquid and solid hybrid we find with Jell-O.