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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with herbs & spices
Do you enjoy a bit of spice in life? Are you tired of the same old
recipes? Do you want to take your cooking skills to the next level?
Check out spiced up recipes from classics to newer trends here in Chile
& Spice. Impress your friends and family with your cooking
abilities, and enjoy some really great dishes along the way.
- CLASSIC TRADITIONAL AND CONTEMPORARY RECIPES: The best of
traditional and contemporary cooking for all occasions, with a bit of a
kick! For a romantic dinner, special celebration, holidays,
entertaining and more, there is a perfect, well-loved recipe for every
get-together.
- RECIPES & PHOTOS: Recipes for every mood and
occasion and beautiful photos for each recipe will keep enthusiasts
excited to continue to try new recipes every week.
- MAKES A GREAT GIFT: Birthdays, holidays, Mother's or
Father's Day and more, The Craft of Cocktails makes a great gift for
any occasion.
The ultimate kitchen reference, The Spice Companion is the instinctual
cook's guide to the world of spice usage written by Kashmiri-Australian
spice mistress, Sarina Kamini. This alphabetised reference details the
taste profiles and culinary uses of 57 spices, alongside sections of
the function of spice categories, detailed information on 11 specific
fats and their usage, as well as practical tips on how to use Eastern
spices in Western culinary settings. Learn about spice function via the
section on spice categories. And further understand the important role
of the palate. The Spice Companion includes entrance points of
information from the most inexperienced of cooks, to culinary
professionals in an easy to read format and straightforward writing
style that encourages stovetop experimentation. Learn about the spices
of India and South Asia in order to bring a taste of excitement to
every meal. The Spice Companion includes six colour illustrations and
makes an ideal gift for the food enthusiast, a great starter book for
young cooks, and a stovetop stalwart for the dedicated home chef.
Exotic Sephardi/Mizrahi cuisine from the Malabar coast of India, as
developed or adapted by an ancient community of Jews who landed
there 2000 years ago. These Jews are called Cochinis and most of
them live today in Israel. Spices, especially the 3 Cs - cardamom,
cinnamon and cumin - along with coconut, coriander and pepper
dominate their cooking. The book contains plenty of fascinating
historical notes along with the recipes. This book on Cochini
Jewish cooking is the first of its kind in the world.
This seminal book, originally published in 1973, introduced the
richly fascinating cuisine of India to America--and changed the
face of American cooking. Now, as Indian food enjoys an upsurge of
popularity in the United States, a whole new generation of readers
and cooks will find all they need to know about Indian cooking in
Madhur Jaffrey's wonderful book.
Jaffrey was prompted to become a cook by her nostalgia for the
tastes of her Delhi childhood, but she learned to cook on her own,
in a Western kitchen. So she is particularly skillful at conveying
the techniques of Indian cooking, at describing the exact taste and
texture of a dish. The many readers who have discovered her
inspiring book over the years have found it deeply rewarding, with
recipes for appetizers, soups, vegetables, meats, poultry, fish,
chutneys, breads, desserts, even leftovers, all carefully worked
out in American measurements and ingredients for American
kitchens.
This landmark of cookery makes clear just how extraordinarily
subtle, varied, and exciting Indian food can be, and how you can
produce authentic dishes in your own kitchen. From formal recipes
for parties to the leisurely projects of making "dals," pickles,
and relishes, this "invitation" to Indian cooking has proved
completely irresistible.
In 2006, the James Beard Foundation ushered this book into its
Cookbook Hall of Fame.
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.
For Sarina Kamini's Kashmiri family, food is love, love is faith, and
faith is family. It's cause for total emotional devastation when, ten
years after her Australian mother is diagnosed with Parkinson's
disease, unaddressed grief turns the spice of this young food writer's
heritage to ash and her prayers to poison. At her lowest ebb. Sarina's
Ammi's typed-up cooking notes become a recipe for healing, her progress
in the kitchen marked by her movement through bitterness, grief and
loneliness-her daal that is too fiery and lumpen; the raita, too sharp;
her play with salt that pricks and burns. In teaching herself how to
personalise tradition and spirituality through spice, Sarina creates
space to reconsider her relationship with Hinduism and God in a way
that allows room for questions. She learns forgiveness of herself for
being different, and comes to accept that family means change and
challenge as much as acceptance and love.
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