The Science of Flavour explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks like rice and wheat that give us stapes like bread, pasta, and noodles.

With aroma pairing notes for every ingredient, readers can learn cooking techniques to unleash flavour from simple ingredients. Macro still life photography and beautiful infographics dive into the detail, making complex science more digestible.

Dr Stuart’s Science of Cooking and Science of Spice have sold more than 800K copies combined worldwide.