The Complete Cook's Encyclopedia of Spices: An Illustrated Guide to Spices, Spice Blends and Aromatic Ingredients, with 100 Tastebud-tingling Recipes and More Than 1200 Photographs

Sallie Morris

ISBN 10: 1840388188 / ISBN 13: 9781840388183

Published by Hermes House, 2014

About this Item

Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind.

Seller Inventory # wbs4096412215

Bibliographic Details

• Title: The Complete Cook's Encyclopedia of Spices: An Illustrated Guide to Spices, Spice Blends and Aromatic Ingredients, with 100 Tastebud-tingling Recipes and More Than 1200 Photographs
• Publisher: Hermes House
• Publication Date: 2014
• Language: English
• ISBN 10: 1840388188
• ISBN 13: 9781840388183
• Binding: Soft cover
• Condition: Like New

About this title

Synopsis

This book includes over 100 classic and contemporary recipes from around the world, each with easy-to-follow instructions and a glorious picture of the finished dish. It features a photographic directory of spices in all their guises, as well as many traditional spice mixtures, including curry powders, masalas, spice pastes, sweet spice mixtures and barbecue spices. Every entry has a detailed description of the spice's aroma, taste and appearance, and all its medicinal, domestic and culinary uses. It comes with step-by-step preparation and cooking techniques, as well as essential information on suitable storage containers and equipment. Exotic, aromatic and exciting, spices play a huge part in almost every cuisine. This encyclopedia is not only a practical cookbook but an expert reference guide. Over 50 spices are shown as whole, ground, dried or fresh, and their aroma, culinary and medicinal uses are listed. In addition, there are illustrated recipes for more than 35 spice blends, from Kashmiri Masala to Apple Pie Spice. Recipes range from soups and appetizers through beef, lamb and pork to preserves and chutneys. There are also ideas for making scented gifts and spice decorations, and preparing aromatic oils, vinegars and a multitude of drinks. This collection will be invaluable to any cook.

About the Author

Sallie Morris is a food writer and consultant. Her travels have taken her to Kenya and Malaysia and she has run cooking courses in both countries. She has journeyed extensively through Thailand, Myanmar, India and Indonesia, and has written several books. Lesley Mackley began her career working for the importers of Le Creuset cookware. She has written a number of cookbooks on a variety of subjects and is a consultant to a herb and spice company.