Cooking with Spices For Dummies

Front Cover
John Wiley & Sons, Oct 29, 2001 - Cooking - 360 pages
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 for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like:

  • What makes up a basic spice collection
  • Advice on essential tools—including mills, graters, and mortar and pestle
  • Preparing spices for cooking—including knowing which spices to toast, sauté, or grate
  • A tour of the world of spices by region and country
  • Menu planning and menu samplers arranged by country

Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature:

  • Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue
  • Marinades and sauces—including South of the Border Marinade and Teriyaki sauce
  • Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad
  • Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili
  • Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf
  • Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry

Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.

 

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Contents

Introduction
How to Use This Book
What I Assume about You
Taking the Spice Route
On the Starting Line
Icons Used in This Book
Part I
Chapter 1
Tangy Tomato Barbecue Sauce
Spiced Sherry Orange Marinade
Chapter 11
Tomato Salsa
Papaya Mango or Pineapple Salsa
Plum Salsa
Spiced Fruit Salad
Southeast Asian Green Bean Sambal

Exploring the Use of Spices
A Little Spicy History
Chapter 2
Searching the Spice Rack
Anise or aniseed
Achiote annato
Cardamom
Cayenne or ground red pepper
Celery seed
Chili powder
Cinnamon and cassia
Cloves
Coriander
Crushed red pepper flakes
Cumin
Curry powder
Dill seed
Fennel
Fenugreek seed
Fivespice powder
Garam masala
Ground ginger
Juniper berries
Lemon grass and sereh
Mace
Nutmeg
Onion powder
Peppercorns and pepper
Poppy seed
Salt
Sesame seed
Star anise
Turmeric
Vanilla
Chapter 3
Fresh Spices and Aromatics
Fresh garlic
Fresh ginger
Chile peppers
Dried chile peppers
Fresh lemon grass and lime leaves
Onions shallots leeks and scallions
Spicy Condiments
Prepared mustard
Worcestershire sauce
Fish sauce
Asian or Chinese hot chile oil
Chapter 4
Buying Spices
The basic spice collection
Whole or ground?
Storing Spices
Storage containers
Storing fresh spices
Storing fresh spice pastes and sauces
Spicy Tools
Salt mills
Hand spice mill
Mortar and pestle
Graters
Basic Kitchen Gear
Pots pans and bakeware
Part II
Chapter 5
Toasting or dry roasting
Sautéing
Grating
Grinding
Mincing and chopping
Your Spicy Signature
Making spice pastes
Making spiced oils
Making spiced vinegars
Making spiced butters
Making spiced flour cornmeal and crumbs
Dredging
Chapter 6
Handling Spices
What to Do When Youve
Used too little spice
Used too much spice
Burned the spices
Chapter 7
North and South America and the Caribbean
Mexico
TexMex and Southwestern
Cajun and creole
South America
Caribbean
The Mediterranean
Southern France and Italy
Greece
Spain
Portugal
Northern Europe
Africa
Morocco and Tunisia
West Africa
South Africa
Asia
India
Thailand
Indonesia and Malaysia
Japan
Regional Recipe Guide
The Americas
Asia
Mediterranean
Northern Europe
Chapter 8
Menu Sampler
Beat the Heat
Cooking Strategies
Part III
Chapter 9
Cajun Spice Rub
Caribbean Spice Rub
Pumpkin Pie Spice Mix
Basic Indian Curry Powder
Malaysian Curry Masala
Jamaican Spice Rub
Moroccan Spice Mix
Southern Barbecue Rub
Thai Red or Green Curry Paste
Chapter 10
Saucing and Marinating Tips
Teriyaki Sauce
Peppery Marinade
Mojo Sauce
Chinese Marinade
Savory Spiced Poaching Liquid
South of the Border Marinade
Jamaican Jerk Sauce
Chile Adobo Sauce
Southeast Asian Peanut Sauce
Spiced Carrot and Pineapple Sambal
Pickled Cucumber and Carrot Salad
Gingered Tomato Salad
Indonesian Gado Gado
Tomato Raita
Chapter 12
Souper Ideas
The right container
Freeze it
Thawing
Appetizing Tips
Tangy Yogurt Dip
Curried Nuts
Roasted Eggplant Paté
Hummus
Mediterranean Spiced Black Olives
Spiced Pepperonata
Zesty Cheddar Spread
Black Bean Dip
Sunset Butternut Soup
IndianSpiced Lentil Soup
Mexican Tomato Soup
Part IV
Chapter 13
Handling Chicken
Cooking Chicken
Broiling and grilling
Using parts versus cutlets
DownHome Barbecued Chicken
ChineseSpiced Baked Chicken
Grilled LimeCumin Chicken Cutlets
Gingered Roast Chicken
MediterraneanSpiced Chicken with Olives
Jerk Chicken
Yakitori
Southeast Asian Chicken Saté
Thai Chicken Curry
Indian Chicken Curry
Tandoori Chicken Cutlets
Chapter 14
Meat Matters
Steak au Poivre
Southwestern Flank Steak
Beef and Bean Chili
Indonesian Beef Saté
Brazilian Picadillo
CorianderSpiced Burgers
Cape Malay Bobotie
TexMex Meatloaf
Beef or Pork Stew with Juniper and Chile Powder
Beef or Pork Adobo
Spicy Roast Pork
Fragrantly Spiced Maple Spareribs
Hot and Spicy Roasted Ribs
Spice Islands Lamb Stew
Curried Lamb Kebabs
Indian Rogan Josh
Hungarian Veal Goulash with Mushrooms
Chapter 15
Fish Facts
Tuna or Salmon Teriyaki
Fish Veracruz
Southeast Asian Fried Flounder or Sole
Roasted Moroccan Monkfish
Spicy Crab Cakes with Cilantro Sauce
Masala Fish
Shrimp
Shrimp in Chile Adobo Sauce
Shrimp Curry
Shrimp in West African Peanut Sauce
Chapter 16
Veggie Basics
Prepping Veggies
Spiced Roasted Vegetables
Braised CuminCoriander Carrots
Spicy Green Beans
Garlicky Broccoli StirFry
Gingered Zucchini or Summer Squash
Mashed Spiced Butternut
Braised Red Cabbage with Caraway Apples and Bacon
Greens with Mustard Seeds Onions and Tomatoes
Fragrantly Spiced Spinach
Spiced Lemony Lentils
Vegetarian Bean Chili
Chapter 17
Using Your Noodles
Quick Fixes
Cold Spiced Noodles with Sesame Oil and Vegetables
Pasta Puttanesca
Indonesian Peanut Noodles with Vegetables
Spiced Couscous with Currants
Mashed VanillaScented Sweet Potatoes
Roasted Potatoes with Garlic and Cumin
Curried Barley Pilaf
Spiced Rice with Almonds
Chapter 18
Baking KnowHow
Caraway Cheese and Bacon Beer Bread
CuminChile Corn Muffins
Cinnamon Coffee Cake
Chocolate Cinnamon Sauce
OldFashioned Gingerbread
Spiced Chocolate Loaf
Spiced Apple Cake
Nut Biscotti with Anise
Vanilla Sauce
Spiced Poached Fruit
Chapter 19
Drink It Up
Hot Spiced Apple Cider
Mexican Hot Chocolate
New Orleans Café Brulot
Spiced Iced Tea
Bloody Mary Mix
Part V
Chapter 20
Garnishing Basics
Ten Spicy Garnishes
A sprinkling of fresh spices
A touch of fresh herbs
A hint of cheese
A sweet idea
Chapter 21
Dean and Deluca
The Great American Spice Company
McCormick Company Inc
Mo HottaMo Betta
Spice Hunter
Appendix A
Appendix B
Appendix C
Dried Spices
Fresh Spices and Aromatics
Color Insert
Copyright

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About the author (2001)

Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.

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