The Science of Flavor: Unlock the Secrets of Flavorful Cooking
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This visually driven introduction to how we experience flavor covers key principles of food science in short, approachable chapters.
Dr. Stuart Farrimond—known for his bestselling books and UK media appearances—organizes the material into two-page spreads that combine brief text with colorful infographics, anatomical and botanical diagrams, and food pairing charts.
Topics range from the biology of taste receptor cells to the effects of temperature, sound, and smell on our perception of flavor.
Readers will find illustrated guides to major ingredient groups—fruits, vegetables, herbs, spices, grains—and suggestions for both classic and unexpected combinations.
This is a broad overview designed for visual learners and curious home cooks who are beginning to explore the science behind cooking, not a deep dive into flavor chemistry.
Hardcover. Color photographs throughout.
Published: August 26, 2025
