|
|
|
 |
From the
Publisher
If your
idea of kicking up a dish is using salt and pepper, there’s a
rich and fabulously varied world of spices waiting to be
discovered. Mace, coriander, mustard seed, fennel, saffron, and
paprika don’t have to be those scary, untouchables on the
supermarket shelf. Cooking with spices can actually be fun,
interesting, enjoyable and, most of all, delicious. Using spices
will vastly improve your cooking and make you feel, finally, in
command of your kitchen. Cooking with Spices For Dummies is
|
 |
From the
Publisher
Provides a general overview of
spice chemistry. Discusses the characterization, extraction, and
intensity of flavors. Identifies the flavor components and
antioxidant properties of specific spices. Includes methods for
identifying specific spices in blends and proving authenticity
of spices. Discusses the antioxidant properties of spices with
emphasis on potential health benefits of these spices.
|
 |
From the
Publisher
Nothing
beats herbs and spices for adding lots of flavor in a little
time--and now it's easy to choose just the right ones to jazz up
your dish perfectly. From a windfall of fresh basil to crisp
mint, you'll learn how to increase the depth and complexity of
your food. Go right to the charts for quick advice on tastefully
matching herbs or spices with different foods, or to use the
ones you have on hand with confidence. Follow the tips and
variations for customizing each recipe. Then start
|
|
|
From the
Publisher |
|
|
|
 |
|
|
|
|
 |
|
 |
Field Guide
To Herbs And Spices:
Herbs and spices make everything taste better—but can you tell
your thyme from your sage? Do you know the difference between
dill and rosemary? Where can you find hyssop or rose geranium?
Field Guide to Herbs & Spices is here to help. With color
photographs of more than 200 different international seasonings,
you'll soon be flavoring your dishes like a pro. Award-winning
chef Aliza Green shows the basic history of these spices
(saffron used to be worth more than gold!), its season (if
applicable), names in other languages, a recipe featuring the
seasoning, and much more. This handy field guide will make all
of your meals complete! |
 |
Cooking With Herbs & Spices
With so many
exciting varieties of herbs and spices now available, cooking
with them has never been so inspiring. There are enticing
recipes for Soups and Salads, such as Mint and Parsley Salad,
and original Starters and Light Meals like Baked Ricotta and
Herb Terrine. Main Courses include Fried Bream Thai-Style and
Coriander Chicken with Fenugreek, while Vegetables includes Sage
Buttered Baby Leeks and aubergine Imam Bayildi, Pasta, Rice and
Bread are given wonderfully intense flavours in dishes such as
Purple Basil Ravioli with Truffle Butter and Perfumed Persian
Pulow. Finally, Sweet Things features the indulgent Fig on a
Cushion with Thyme-scented Syrup and the delicious Mexican
Chocolate with Vanilla Cream. |
|
|
Dance Of Spices:
A new classic on
adapting authentic Indian seasonings and techniques to today’s
American kitchen.
Indian cuisine has finally come into its own in the United
States, as evidenced by the opening of numerous stylish, upscale
Indian restaurants. The dance of spices refers to the complex,
subtle layering of flavors that is at the base of all Indian
cooking. This definitive cookbook showcases the wonderful
diversity of new Indian cuisine with 238 recipes: fragrant
basmatis and rice pilafs; rich, soothing dishes like Chicken
Korma; exotic dishes like Fennel-Scented Kashmir Lamb;
tongue-teasing chutneys and relishes; side dishes like Velvety
Mango Paneer; and sweet confections, all of which can be made
with ease at home. Special chapters are devoted to subjects not
fully explored in other books, such as tandoor barbecue, chaats–the
savory street snacks of India–and popular flatbreads.
|
 |
Handy Pocket Guide To Asian Herbs & Spices:
The handy field
guides in this series each introduce dozes of different plant
species found in Asia. Dazzling orchids, tropical plants, and
exotic herbs and spices are all presented in vibrant, lifelike
color. Included are exotic and beautiful blooms, plants with
utilitarian uses, and some of the more extraordinary members of
the plant kingdom. Each entry is described in detail, and expert
botanical information is included along with interesting
historical anecdotes. With their vibrant photography and useful
information, these books are sure to delight dedicated
researchers and casual observers alike. |
|
|
Savoring Spices And Herbs:
Julie Sahni
shares must-know secrets of flavor, aroma and color for 100+
spices and herbs. 200 recipes. Exceptionally good |
|
|
Flavoring With Spices:
New flexi
binding! Throughout history and around the world, cultures have
used spices--the seeds, bark, roots, pods and berries of various
aromatic plants--to enhance virtually every type of food. Here
are 30 recipes that attest to the versatility of spices. |
|
 |
Spice:
Foreword by Charlie Trotter
Many people use the bare minimum
when it comes to spicing up their food, sticking with the
standards of salt and pepper, cinnamon and nutmeg, oregano and
basil. But spices should be a sensual feast that enlivens the
palate, seduces the taste buds and tantalizes the mind. Spice
is anything but dull, a cookbook love affair with the exotic and
under-appreciated, and draws on spices and aromatics from
countries such as Sri Lanka, Japan, Singapore, Tunisia, China,
Thailand and Mexico. Spice includes a plethora of
delicious recipes such as Saffron Prawn Risotto, Asparagus and
Fragrant Curry Sauce, Smoked Eggplant and Spicy Masala Sauce,
and Tangelo Cardamom Ice Cream. With a comprehensive spice
index, a description of the wide variety of spices available
today and a huge selection of recipes including everything from
appetizers to drinks and desserts, Spice will add zest to
everyone’s palate. |
|
|
The
Complete Book Of Herbs & Spices:
A beautifully illustrated and lovingly researched exploration of
herbs and spices: their history, cultivation and uses, both
familiar and forgotten. The comprehensive modern herbal lists
nearly 300 plants and is complemented by delicate botanical
watercolours. Instructions on growing and harvesting herbs,
whether in a garden or a window box, are supplemented with
practical applications: herbs in cooking, natural cosmetics,
herbal remedies and other household uses - dyes, soaps,
potpourris and pomanders. The book is illustrated throughout
with more than 300 specially commissioned colour photographs and
step-by-step diagrams. Sarah Garland's original approach and
intimate familiarity with the plants she describes make The
Complete Book of Herbs & Spices a book to be used, enjoyed
and treasured |
|
|
Book Of Spices:
Colorful spices from around the world enrich today's cuisines
with incomparable flavors and aromas. This fascinating history
of the spice trail includes information on the collection and
preparation of some of the best-loved spices--as well as some
more unusual ones. Also provides tips for preservation,
delicious recipes, and further information |
|
|
Spice
Routes:
Lavishly illustrated and compellingly written, The Spice
Routes is both a fascinating exploration of the spice trade
and a compilation of unique, delicious recipes from around the
globe that will seduce travelers and cooks alike. For countless
centuries spices have provided the critical flavor and magical
zest to dishes from Peru to Kathmandu to Zanzibar. Authors Chris
and Carolyn Caldicott follow the historic spice routes and offer
us their breathtaking photographs and terrific tales, the local
legends, and, above all, the delectable recipes from their
travels.
Dhows sailing across the Arabian Sea from the spice lands of
Asia, caravans of camels journeying across deserts, porters
making their way along land routes over the Khyber Pass, spices
piled high in a Middle Eastern market--the images of the spice
trade conjure up a world of romance and adventure. As the
authors travel through the eastern Mediterranean, the Indian
subcontinent, Asia, Africa, the Americas, and the Spice Islands
of the Indian Ocean, they explain how indigenous spices were
traded and how foreign spices arrived, supplying the resulting
recipes for the dishes they discovered along the way. We see how
the same spices can be used to create strikingly different
dishes, with unique regional flavors, textures, and colors.
Since many of these culinary creations will be unfamiliar to the
reader, the Caldicotts are always careful to provide beautiful
and mouth-watering descriptions. Fortunately, the reader does
not have to travel to Cairo or Bangkok to assemble the
ingredients used in the recipes. The authors have thoughtfully
included alternatives to those harder-to-find items. They also
provide wonderful serving suggestions that follow their simple,
step-by-step instructions.
The Spice Routes is a culinary travel guide through some
of the most exotic and thrilling corners of the globe. The
dazzling photographs and rich narrative will let your
imagination wander to foreign nations, while the inspired
recipes will allow your tastebuds to effortlessly follow |
|
|
From
the spice boxes, gardens, earthen jars, and grinding stones of
India, this book offers a full range of recipes. |
  |