Title: Cook's Encyclopedia of Spices: The Definitive Cook'S Guide To Spices And Other Aromatic Ingredients, With Over 100 Classic And Contemporary Recipes
Publisher: Lorenz Books
Publication Date: 2016
Language: English
ISBN 10: 0857231871
ISBN 13: 9780857231871
Binding: Hardcover
Condition: New

About this title

Synopsis

A fully comprehensive guide to all the familiar and lesser-known spices and traditional spice blends, complete with information on preparation and cooking 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 Features a full-colour photographic catalogue of 50 spices in all their guises, as well as more than 35 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, flavour and appearance, and all its medicinal, domestic and culinary uses The only reference source on identifying, preparing and using spices that you will ever need Over 1200 specially-taken colour photographs, including spice portraits, finished pictures of the delicious dishes and step by step sequences Exotic, aromatic and exciting, spices play a huge part in almost every cuisine. This fabulous encyclopedia is not only a practical cookbook but an invaluable and expert kitchen reference. It includes step-by-step preparation and cooking techniques, and essential information on storage containers and equipment. Over 50 spices are shown in glorious full-colour, showing their various forms � whole, ground, dried or fresh. Their aroma, flavour, culinary and medicinal uses and cooking tips are also listed. In addition, there are illustrated recipes for more than 35 spice blends, from Kashmiri Masala to Apple Pie Spice. Also included are over 100 flavour-packed recipes for every day of the week from soups and starters through beef, lamb and pork to preserves and chutneys. Try sizzling Hot and Sour Prawn Soup or a hearty Lamb Tagine. There are also ideas for making scented gifts and decorations, and preparing aromatic cooking oils, flavoured vinegars and a multitude of drinks.

About the Author

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.Lesley Mackley trained as a home economist and began her career working for the importers of Le Creuset cookware. She moved to freelance cookery writing and has since written many cookbooks.

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