Spices
Published on 22. February 2017
Book
Hardback
264 pages
978-0-7548-1718-5 (ISBN)
Description
Spices have a colourful and extraordinary history - exotic and valuable prizes that have been sought and fought over for thousands of years. Enthusiasm for spicy food is a world-wide phenomenon and today, spices play a huge part in almost every cuisine with ever more interesting and unusual spices becoming available. This handy guide is a comprehensive reference to the world of spices, with authoritative information on all the common and lesser-known varieties. The introductory section provides straightforward, easy-to-follow instructions on preparation and cooking techniques as well as useful information on containers and equipment. The full-colour A-Z index of 50 spices and aromatic ingredients shows each in all its various forms - whole, ground, dried or fresh - and includes facts about its history, origins, and medicinal and culinary uses. In addition, there are illustrated recipes for over 35 spice blends, from Apple Pie Spice to Kashmiri Masala. The second part of the book offers over 100 classic and contemporary step-by-step recipes from all over the world using both spices and spice mixtures.
A section on using spices in the home shows you how to make scented gifts and decorations, and features recipes for aromatic cooking oils, vinegars and a variety of drinks. "The Cook's Guide to Spices" is the only book on identifying, preparing, using and cooking with spices that you will ever need.
A section on using spices in the home shows you how to make scented gifts and decorations, and features recipes for aromatic cooking oils, vinegars and a variety of drinks. "The Cook's Guide to Spices" is the only book on identifying, preparing, using and cooking with spices that you will ever need.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Anness Publishing
Illustrations
700+ colour photos
ISBN-13
978-0-7548-1718-5 (9780754817185)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Person
Sallie Morris is a food writer and consultant. Her travels have taken her to Kenya and Malaysia and she has run cookery courses in both countries. Sallie has lectured and contributed to many publications and has written several books covering a wide range of cooking styles. Her interest in spices was fostered in Malaysia, where she lived for three years, and in Africa, where she spent five years. She has since travelled extensively through Thailand, Myanmar, India and Indonesia, gathering recipes and information about spices for her own pleasure and for her books, which include Indonesian in the Cooking Around the World series also published by Lorenz Books. Lesley Mackley trained as a home economist and began her career working for the importers of Le Creuset cookware. She started freelance cookery writing when her two children were small and has since written many cookery books on a variety of subjects. Lesley lived in India as a child and has travelled in the West Indies, North Africa and Europe, collecting unusual ingredients and ideas for recipes wherever she goes and indulging her passion for cooking with spices. She is currently a consultant to a herb and spice company and also gives demonstrations and teaches evening classes on cooking with herbs and spices.