From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world's spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma's love for spices and global cuisine than where she spent her childhood-lingering in the aisles of the iconic gourmet food store Kalustyan's, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

In Super Roots, Tanita de Ruijt showcases over 60 exciting ways to use herbs, spices, roots and barks in the most delicious ways for optimum health. Taking inspiration from the East - predominantly Indonesia, Thailand, Vietnam, Korea, China - Tanita aims to reinvigorate those traditional recipes that have sustained people healthily for centuries.

With chapters exploring the notion of balancing taste and flavour, food as therapy and meals to combat those times when you are feeling tired, bloated, sick or hungover Super Roots offers a new, functional yet delicious approach to food that will leave you feeling restored, satisfied and happy - no diets, just nourishing, flavour-led recipes using everyday ingredients. From the detoxifying Ginger Mapo Tofu to the tangy notes of the Turmeric Flu Busting Broth, these recipes are guaranteed to refresh your mood and brighten your day.

Leaf is a celebration of edible leaves in all their versatility. Purely in terms of flavor they offer immense variety - bitterness, pungency, pepper, citrus, sweetness. And visually leaves are a riot of color and texture - from the palest shades of white and yellow, through to the deepest, darkest greens, via rich purples, reds and pinks. Leaves can be tightly furled torpedoes or bullets, floppy with a peony blowsiness, spiky, crinkly, curly, delicate, and feathery. They range from the tiniest of microherb to huge elephant ears, a meal in a leaf. From lettuce and herbs, through cabbages and even tea, Catherine Phipps explores the world of culinary leaves through meticulous research, evocative writing and foolproof recipes. With recipes taking in soups, salads, brunches, starters, mains, desserts, baking, preserves, and drinks, this is the complete, definitive book of cooking with leaves of all kinds.

From Rosalind Creasy--a name synonymous with California's garden-to-table movement--comes an accessible guide to cultivating and preparing herbs. If you buy only one herb gardening book, this should be it. Creasy takes you from seeds to stove top, from preparing the soil to elegant dining suggestions, with easy-to-follow instructions and inspirational ideas every step of the way. Each section of this book presents vivid photos and practical information, including: How to design and grow an herb garden in just about any space--from a spacious plot to a tiny balcony--and in just about any climate A tour through many beautiful private herb gardens, including some of Creasy's own, as well as the garden of herb luminary Carole Saville and others A fully illustrated encyclopedia of edible herbs--from old favorites like basil, rosemary and sage to more exotic herbs such as lemon verbena and Mexican tarragon A savory selection of healthy herb recipes for side dishes, such as blends, butters and vinegars, main dishes from around the world and even cocktails and desserts Maintenance and organic pest control methods A list of resources for seeds and supplies A guide to growing, cultivating and preparing hops This herb guide is full of practical tips and tricks presented in a beautiful format--perfect for the gardener, aspiring gardener or home chef.

Weber Hot & Spicy is a straightforward guide to cooking mouth-wateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai fire and washed down by our favourite cold beverage.

Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices.

But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing.

This title includes sizzling recipes to fire up your cooking and wake up your tastebuds. Here's how to put the zest into your cooking with red hot spice-filled recipes for all occasions. You can discover an exciting new world of tongue-teasing tastes. It offers a fiery collection of 30 recipes from around the globe, with step-by-step techniques and photos throughout. It features classic hot recipes such as Chilli Con Carne, salsas and Chicken Vindaloo, as well as ideas for using spices in new and inspiring ways. How to make the most of spices in appetizers, soups, fish, poultry, meat and vegetarian dishes, as well as a useful spice checklist. In all their forms, spices lend richness, heat and complexity to every food imaginable. From the sun-drenched Caribbean to the bustling food stalls of Thailand, 'hot and spicy' defines good eating for millions of people. Within the pages of this book, you will find an exhilarating collection of recipes from every corner of the world, from the fiery heat of Jamaican Spiced Cod Steaks, to the eye-watering North African Vegetable Couscous with Saffron & Harissa. Every dish is shown step-by-step, so it is easy to achieve perfect results. With 30 recipes and 100 vibrant photographs, this sizzling collection will delight everyone who loves tasty food.

This title features 50 fabulous curry recipes from Burma, Thailand, Vietnam, Malaysia, Indonesia and the Philippines. It is an authoritative guide, with easy-to-follow recipes for making delicious, fragrant curries. An extensive introduction looks at the eating habits of the region and how they have been shaped over the centuries by religious influences, local geography, foreign settlers, invaders and commercial trading. It includes a guide to key ingredients, such as fresh herbs, aromatics and spices, curry powders and pastes, and advice on the most useful kitchen equipment. Recipes include traditional sizzling meat, poultry, fish and vegetarian curries, tasty rice and noodle dishes, and a selection of refreshing salads and sambals. It is lavishly illustrated throughout with over 270 photographs, including step-by-step instructions. Some of the world's most exciting cuisines are found in the South-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of the region - including highlights such as Mussaman Curry and Red Chicken Curry with Bamboo Shoots from Thailand, Beef Rendang from Indonesia, Burmese Fish Stew, and the Filipino meat soup Puchero. With practical advice to explain the basics of curry-making and the ingredients used, step-by-step instructions, and beautiful photographs for every dish, this tempting collection of mouthwatering dishes is for curry lovers everywhere.

The cook's guide to flavourful and aromatic ingredients.

This title includes authentic spicy curries from all over the world: 160 recipes shown in 240 evocative photographs. More than 160 authentic recipes from India and South-east Asia with spicy delights such as Crab in Roasted Coconut Sauce, Lemon Grass Pork, Curried Coconut Salmon, and Fish in Tamarind-laced Coconut Milk. Includes recipes for traditional regional curries as well as more innovative dishes, including appetizers and snacks, fish and shellfish curries, chicken and poultry curries, meat curries, vegetable curries, rice and noodles, and accompaniments. A comprehensive reference section provides tips, hints and advice on using key curry ingredients, such as aromatics, spices, herbs, curry powders and pastes. Step-by-step instructions and beautiful photographs will inspire and help you prepare perfect curries. Every recipe has a complete nutritional analysis. Curry has been popular for centuries and in modern times has become firmly established in western cuisine. There are numerous styles of Indian curry: popular dishes are Madras, Jalfrezi, Rogan Josh, Biryani and Korma, but these are just a few of the many. The spicy dishes of China and South-east Asia offer curries with their own unique twist, with ingredients such as coconut milk, lemon grass, and galangal. As well as curries, this book includes all the traditional accompaniments such as chutneys, salads, raitha, naan and other tandoor breads. Whatever the occasion - whether for an informal family snack or meal or a complex banquet for impressive entertaining - these recipes will satisfy everyone's appetite for curry.

Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Traveling along four prominent trade routes - the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate) - Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict - Arabs and Jews - have spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future.

"This book is just about food. Nothing flashy, no expensive equipment and gizmos. It's entirely about flavours and understanding. Food in its entirety is more than about filling your stomach; it's about stories, history, and those shared moments." - Hasan Semay Grounded and honest (and a little bit sweary), Hasan Semay (a.ka. Big Has) is a bright and talented North-London based chef and YouTube presenter. Having dropped out of school and tried his hand at odd jobs from plumbing to security, Has was accepted onto the prestigious Jamie Oliver "15" programme in 2011 which unearthed a true passion and flair for cooking. HOME is his debut cookbook and a celebration of the dishes, the places and the people that have made him who he is today. Fans of Hasan's Instagram page and enormously popular YouTube series 'Sunday Sessions' will recognise his ability to make incredible restaurant-quality food available to the masses, teaching his viewers how to appreciate ingredients and understand cooking not through dull step-by-step methods but by connecting more intuitively with the process. In this debut cookbook, Has takes those principles to the next level talking you through the stages of lighting a BBQ and how to prepare a variety of dishes from small plates to Turkish Cypriot classics as well as meat and fish straight off the grill. His food is beautiful and robust with familiar Mediterranean influences from his Cypriot heritage as well as from his time working in professional kitchens across London - think grilled butter-milk chicken thighs with chermoula, flame-licked steak and salsa verde, marinated lamb chops with salsa rossa, all countered by neat folds of glistening home-made pasta and the occasional jaw-dropping dessert. Now don't think this means flashy, fiddly food - this is real food, treated with respect and cooked right - no tablecloths or fancy china, just your friends, round the BBQ proper Sunday session style, because food is a celebration of coming together. Peppered with anecdotes about working in professional kitchens and the characters and inspiration behind his food, HOME is a refreshing and accessible cookbook from a uniquely bold chef.

This is a delicious collection of over 90 classic and contemporary recipes using spices from around the world, shown in 300 step-by-step photographs. It features delicious recipes that will transform any meal into a taste sensation. It contains a classic and contemporary selection of recipes for soups and appetizers, fish and shellfish dishes, main meals, salads, side dishes, desserts, bread, cakes and preserves using aromatic, colorful and fiery spices from around the world. Choose from over 90 tasty recipes, each with step-by-step instructions for perfect results. It also offers useful advice on choosing, preparing, storing and mixing spices. Whether you wish to impress your guests with enticing soups and main courses, or want to introduce some different meals for the family, spices combine naturally with both sweet and savoury dishes; here you will find an excellent range of vegetable dishes and salads, and a spiced selection of pizza, pasta and grain recipes. In addition, try the tasty preserves and chutneys and enjoy a variety of subtly spiced breads, buns, cakes and biscuits. With over 90 step-by-step recipes to choose from, "Cooking With Spices" will bring color fragrance and flavour to every meal.

Intoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavor that has defined the entire world--and its roots reach deep into the past. With its earliest origins dating back seventy million years, the history of vanilla begins in ancient Mesoamerica and continues to define and enhance today's traditions and customs. It has been used by nearly every culture as a spice, a perfume, and even a potent aphrodisiac, while renowned figures from Louis XIV to Casanova and Thomas Jefferson have been captivated by its aroma and taste. Featuring recipes, facts, and fables, Vanilla unravels the delightfully rich history, mystery, and essence of a flavor that reconnects us to our own heritage.

Explore the dramatic history of the world's most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars, as well as smuggling schemes, and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors and black market smugglers.

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

Nashville-style Hot Chicken is the Music City's claim to culinary fame. Entrenched in the city's history, but also fresh enough to contribute to Nashville's exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish's origins back to the late 1930's at Prince's Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo's Ira Kaplan, writer of "Return to Hot Chicken", Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters.

Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat, chicken slowly stewed with berbere spice, Yeassa Alichia, curried fish stew, and Siga Tibs, flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen, minced collard greens with ginger and garlic and Azifa, green lentil salad. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.

Fill Your Weeknights with Flavor Why wait for the weekend when you can have incredible home-cooked meals ready in under 30 minutes? Farrah Jalanbo uses her love and knowledge of popular spices from around the world to maximize the flavor in every dish with minimal effort. Enjoy takeout favorites like Spicy Beef Udon Soup, Barbecue Chicken Sliders and the Ultimate Loaded Nachos. Discover exciting new eats with fusion foods such as Garlicky Chicken Shawarma Taquitos and Spicy Sujuk Quesadillas. If you're looking for something lighter, try delicious and nutritious Asian Chicken Lettuce Wraps or Sticky Honey Garlic Shrimp. And for days that call for comfort, there are plenty of rich and creamy pastas to choose from, including Spicy Pink Rigatoni and Lemon and Herb Farfalle. With easy-to-make mains, apps and sides that range from sweet and tangy to spicy and zesty, no matter what you cook, your tastebuds will thank you.

Despite their fearsome reputation, chillies have helped to shape the identities of innumerable world cuisines. Chillies traces the culinary journey of the spice and uncovers cultural and spiritual links between chillies and humans, from their use as an aphrodisiac, to the recent discovery that chilli heat shows promise as a treatment for neuropathic pain, prostate cancer and leukaemia. It also makes a compelling link between the history of global trade and conflict and the spread of spicy cuisine worldwide. Peppered with lively anecdotes and details of chilli taxonomy and ecology, this entertaining history is sure to spice up your bookshelf.

Award-winning duo Honey & Co present delicious Middle Eastern dishes to cook over fire or grill.

Join Sarit and Itamar on a journey filled with flavor and fire as they visit their favorite cities collecting recipes, stories, and the best of culinary culture along the way. Organized into five ingredient-led chapters (Fruit and Vegetables; Fish and Seafood; Chicken and Other Birds; Lamb, Beef and Pork; and Bread and other unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for friends and family. The book also includes five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Izmir, Turkey; and Thessaloniki, Greece; all bursting with culinary inspiration

Praise for At Home: “Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavor.” Nigella Lawson