Abstract
About the Book
Spices and Condiments: Chemistry, Microbiology, Technology is a complete guide to the ins and outs of commonly used culinary ingredients. The reader can expect practical information on the best ways to keep their kitchen spices fresh and how to reduce waste. As well as this, there is factual information regarding the chemistry and microbiology of these foodstuffs.
About the Author
Dr. J.S Pruthi is an author with a particular focus on Indian spices. He is a well-known food technologist and an active member of the Central Food Technological Research Institute Alumni Association.
Featured Herbs
- Anise, p. 19
