by Jane Lawson
We take them for granted—sitting there quietly on a rack in our kitchens—but spices have the power to inspire and arouse. They were the reason Columbus sailed the Atlantic in search of India, and now they have their very own creed. The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes is a comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world.
Each entry—from ajowan through wolfberry—includes a description of the spice's origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throwaway that leftover ginger?)
Like its companion volume, The Produce Bible, this must-have book also features more than 250 recipes—for appetizers, soups, entrees, side dishes, breads, desserts, and more—that highlight each ingredient's distinctive taste and character. Carrot Soup with Caraway Butter, Seared Salmon with Sesame and Cucumber, and Beef Filet Poached in Asian-Spiced Broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook.
The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout, The Spice Bible is an invaluable resource for anyone looking for a pinch of personality in their cooking-or a dash of inspiration.
Jane Lawson, who worked as a chef in Sydney for many years, is now a consultant to a variety of food-related businesses and publications in Australia. She is the author of several cookbooks, including BBQ Food for Friends. She lives in Balgowlah, a suburb of Sydney.
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This page created May 2008
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