Contents: Foreword -- Introduction -- Chapter 1: The power of spices -- Chapter 2: India : Ajowan, Amchur, Anardana, Asofoetida, Black pepper, Cardamom, Ceylon cinnamon, Green and pink pepper, Nigella, Turmeric, White pepper -- Chapter 3: Asia and the South Pacific: Cassia cinnamon, Cloves, Galangal, Ginger, Lemon peel, Mace, Nutmeg, Star anise, Szechuan, Sansho, and other peppers, Wasabi -- Chapter 4: The Americas: Allspice, Annatto, Chiles, Ancho (poblano), Cayenne, Chipolte (JalapenĚo), Guajillo (Mirasol), Habenero and Scotch Bonnet, Pumpkin seeds, Sassafras, Vanilla -- Chapter 5: Eastern Mediterranean, Middle East, And Africa: Anise, Coriander, Cumin, Grains of Paradise, Licorice root, Poppy seed, Saffron, Sesame seeds, Tamarind -- Chapter 6: Europe and the Mediterranean: Caraway, Celery seeds, Dill seeds, Fennel seeds, Fenugreek, Horseradish, Juniper berries, Mustard seeds, Paprika, Sumac -- References -- Resources -- Recipe index -- Index.
Summary:
As any home cook knows, adding a little bit of spice to your meal can bring flavor and variety to your plate in a big way. After all, humans all around the world have been fine-tuning the art of seasoning in various forms for thousands of years. But figuring out the right amount or food pairing can be intimidating - resulting in your unopened spices left sitting on the rack. Cooking With Spices is a cookbook and reference guide for any level chef who wants to learn about and explore spices from around the world. Organized by region from India to Europe - with spice profiles and recipes for rubs, blends, marinades, and sauces - Cooking with Spices shows you how to savor spices every day, no matter where you are in the world. Recipes include: Chinese five-spice blend, South Pacific honey paste, Backcountry chimichurri sauce, Harissa paste, Sicilian saffron pasta sauce and much more.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.