A tasty compendium of spices and a fascinating history and wide
array of uses of the world's favorite flavors-The Book of Spice
reveals the amazing history of spices both familiar and esoteric.
John O'Connell's erudite chapters combine history with insights
into art, religion, medicine, and science, and is richly seasoned
with anecdotes and recipes. Discover why Cleopatra bathed in
saffron and mare's milk, why wormwood-laced absinthe caused
eighteenth-century drinkers to hallucinate and how cloves harvested
in remote Indonesian islands found their way into a kitchen in
ancient Syria. Almost every kitchen contains a bottle of cloves or
a stick of cinnamon, almost every dish a pinch of something,
whether chili or cumin. The Book of Spice is culinary history at
its most appetizing.
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