The complete book of spices
Winner of the 1991 International Association of Cooking Professionals award, this book presents an A to Z guide to familiar and exotic spices. Each spice is shown in its various guises with information on its origins and history; its cultivation; its aroma and flavor; and its culinary and other uses. Full-color photos throughout.
22 pages matching ml 2 tbsp in this book
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allspice Appearance & growth Aroma & taste asafetida baking beans berries black pepper black peppercorns boil bowl brown butter caraway cardamom cassia cayenne celery century chicken chilies cinnamon cloves cloves garlic cooking coriander coriander seeds cream crushed Culinary CULTIVATION Distribution cumin dishes dried Dry roast essential oil fagara fenugreek finely chopped fish five-spice powder flavor flour flowers fresh ginger fruit frying g 1 oz galangal garam masala garlic grains of paradise green grind Harvesting India Indonesia ingredients lemon grass lemon juice mace masala meat medicine minutes ml 2 tbsp ml A cup mustard seeds nutmeg olive oil onion paprika peeled pickles plant preheated oven pungent ras el hanout recipes rice saffron salad salt and pepper sambal sauce SERVES shallots simmer sliced spice blends SPICE INDEX spice mixtures sprinkle star anise Stir sugar tamarind trade trassi tsp ground tsp salt turmeric vanilla vegetables vinegar warm