Priya Mani (45 results)

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Brand New. 82 pages. 4.72x0.20x7.48 inches. In Stock.

Condition: New.

Hardcover. Condition: new. Hardcover. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spices history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe.Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped todays culinary landscape, and to expand their palates by adding new spices to their pantry.Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Albala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martinez, Kamal Mouzawak, Nanna Roegnvaldardottir and Ozoz Sokoh.Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: As New. Unread book in perfect condition.

Condition: New.

Paperback or Softback. Condition: New. Career Development Practice in Canada: Perspectives, Principles, and Professionalism. Book.

Paperback. Condition: New.

Condition: New.

Condition: new.

Condition: As New. Unread book in perfect condition.

hardcover. Condition: New. Brand New.

Condition: New. 2026. hardcover. . . . . .

Hardback. Condition: New. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spice's history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes - from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe.Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped today's culinary landscape, and to expand their palates by adding new spices to their pantry.Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Albala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martínez, Kamal Mouzawak, Nanna Rögnvaldardóttir and Ozoz Sokoh.Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks.…

Condition: New. 2026. hardcover. . . . . . Books ship from the US and Ireland.

PF. Condition: New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Hardcover. Condition: Brand New. 500 pages. 7.70x1.75x11.15 inches. In Stock.

Hardcover. Condition: new. Hardcover. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spices history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe.Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped todays culinary landscape, and to expand their palates by adding new spices to their pantry.Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Albala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martinez, Kamal Mouzawak, Nanna Roegnvaldardottir and Ozoz Sokoh.Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condition: NEW.

Paperback. Condition: Brand New. 296 pages. 9.00x6.00x1.50 inches. In Stock.

Hardcover. Condition: new. Hardcover. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spices history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe.Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped todays culinary landscape, and to expand their palates by adding new spices to their pantry.Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Albala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martinez, Kamal Mouzawak, Nanna Roegnvaldardottir and Ozoz Sokoh.Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks. A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condition: Brand New. 500 pages. 7.70x1.75x11.15 inches. In Stock.

Gebunden. Condition: New. Priya Mani is a food-historian, award-winning writer, and designer&#160leading research-driven projects on ingredients, flavor, and material culture. She founded Appetite Studio, based in Copenhagen, and is the author of, and contributo.

Buch. Condition: Neu. Spiced | Recipes Celebrating Spices from Around the World | Priya Mani (u. a.) | Buch | 496 S. | Englisch | 2026 | Phaidon Verlag GmbH | EAN 9781837292653 | Verantwortliche Person für die EU: Phaidon Verlag GmbH, Zähringer Str. 24, 10707 Berlin, gpsr[at]phaidon[dot]com | Anbieter: preigu.…