The Complete Book of Spices

Front Cover
Viking Studio Books, 1991 - Cooking - 160 pages
"Exotic and aromatic, subtle and pungent, spices have for centuries had the power to provoke wars, to build and destroy empires. Spices played an important role both in national economies and in daily life. Today, they are once again a key ingredient in the kitchen cupboard, as ever more unusual spices are becoming available. Combining informative text with atmospheric photographs, 'The Complete Book of Spices' is a comprehensive, practical guide to recognizing and using spices. It reveals their historical significance and the development of the spice trade, as well as the diverse applications of spices today. An A-Z index presents a fascinating photographic catalog of familiar and exotic spices, from allspice and cinnamon to nutmeg and zedoary. Each spice is shown in its various guises -- whole, dried, ground, flaked, candied, or pickled -- with information on its origins and history; its cultivation; its aroma and flavor; its culinary, and other uses. An illustrated guide to spice mixtures features traditional spice blends from around the world, with recipes and ingredients for such exotic mixes as Bengali panch phoron, Chinese five spices, and Moroccan ras el hanout, as well as curry powders and garam masala, pickling, pudding, and barbecue spices. 'The Complete Book of Spices' also includes more than 80 delicious recipes, using both individual spices and blends, ranging from Moroccan tagines and Middle Eastern kofta to European spiced breads and cakes. A household section shows how to exploit the aromatic properties of spices in potpourri and pomanders. Evocatively illustrated in full color, 'The Complete Book of Spices' is both an intriguing guide to the wealth of the world's spices and an inspirational recipe book, which will encourage every cook to explore and enjoy their unique and varied flavors."--

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