The World of Spice
Published on 28. September 2006
Book
Paperback/Softback
240 pages
978-1-85626-674-1 (ISBN)
Description
Spices hold the key to the culinary history of the world and "The World of Spice" explores the subtle shadings in provincial spice palettes that represent the complex layering of local cuisines. Journeying to the far corners of the globe, award-winning writer Michael Bateman uncovers an intriguing blend of food and travel to plot a spice trail for the modern age. In 200 exquisite recipes from fiery Cajun redfish to traditional English Christmas pudding, he rediscovers ancient skills that tease out the fullest flavours in main dishes, light appetisers and salads, warming soups and stews and sensational desserts, alongside a host of delicate spice mixtures, pastes, sauces and side dishes. Combining culinary, botanical and historical information with wonderful anecdotes, delicious recipes and vibrant food and travel photography, "The World of Spice" has been a lifetime in the making. It will fascinate every gourmet, globe-trotter, food historian and modern-day cookery enthusiast.
Spices hold the key to the culinary history of the world and "The World of Spice" explores the subtle shadings in provincial spice palettes that represent the complex layering of local cuisines. Journeying to the far corners of the globe, award-winning writer Michael Bateman uncovers an intriguing blend of food and travel to plot a spice trail for the modern age. In 200 exquisite recipes from fiery Cajun redfish to traditional English Christmas pudding, he rediscovers ancient skills that tease out the fullest flavours in main dishes, light appetisers and salads, warming soups and stews and sensational desserts, alongside a host of delicate spice mixtures, pastes, sauces and side dishes. Combining culinary, botanical and historical information with wonderful anecdotes, delicious recipes and vibrant food and travel photography, "The World of Spice" has been a lifetime in the making. It will fascinate every gourmet, globe-trotter, food historian and modern-day cookery enthusiast.
Spices hold the key to the culinary history of the world and "The World of Spice" explores the subtle shadings in provincial spice palettes that represent the complex layering of local cuisines. Journeying to the far corners of the globe, award-winning writer Michael Bateman uncovers an intriguing blend of food and travel to plot a spice trail for the modern age. In 200 exquisite recipes from fiery Cajun redfish to traditional English Christmas pudding, he rediscovers ancient skills that tease out the fullest flavours in main dishes, light appetisers and salads, warming soups and stews and sensational desserts, alongside a host of delicate spice mixtures, pastes, sauces and side dishes. Combining culinary, botanical and historical information with wonderful anecdotes, delicious recipes and vibrant food and travel photography, "The World of Spice" has been a lifetime in the making. It will fascinate every gourmet, globe-trotter, food historian and modern-day cookery enthusiast.
More details
Edition
Revised edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Edition type
Revised edition
Product notice
Paperback (UK-trade)
Illustrations
colour photographs
Dimensions
Height: 255 mm
Width: 225 mm
Weight
942 gr
ISBN-13
978-1-85626-674-1 (9781856266741)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Michael Bateman
The World of Spice
Book
09/2003
Kyle Cathie
€44.75
Article exhausted; check for reprint
Person
Michael Bateman has been nominated five times for the prestigious Glenfiddich Awards and was named Food Writer of the Year in 2000. His Good Enough to Eat was also shortlisted for the Andre Simon Award. He was for many years food writer for the Independent on Sunday and before that editor of 'Lifespan' in The Sunday Times, during which time he launched the Campaign for Real Bread and co-wrote the best-selling Sunday Times Book of Real Bread.
Michael Bateman has been nominated five times for the prestigious Glenfiddich Awards and was named Food Writer of the Year in 2000. His Good Enough to Eat was also shortlisted for the Andre Simon Award. He was for many years food writer for the Independent on Sunday and before that editor of 'Lifespan' in The Sunday Times, during which time he launched the Campaign for Real Bread and co-wrote the best-selling Sunday Times Book of Real Bread.
Michael Bateman has been nominated five times for the prestigious Glenfiddich Awards and was named Food Writer of the Year in 2000. His Good Enough to Eat was also shortlisted for the Andre Simon Award. He was for many years food writer for the Independent on Sunday and before that editor of 'Lifespan' in The Sunday Times, during which time he launched the Campaign for Real Bread and co-wrote the best-selling Sunday Times Book of Real Bread.