World Spice at Home: New Flavors for 75 Favorite Dishes by Amanda Bevill and Julie Kramis Hearne

  • Baharat

    from World Spice at Home: New Flavors for 75 Favorite Dishes World Spice at Home by Amanda Bevill and Julie Kramis Hearne

    • Categories: Spice / herb blends & rubs; Middle Eastern
    • Ingredients: whole cloves; allspice berries; cumin seeds; black peppercorns; coriander seeds; nutmeg; ground cinnamon; Hungarian paprika; cardamom seeds
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Notes about this book

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Notes about Recipes in this book

  • Za'atar

    • swegener on January 29, 2015

      Very good in crackers and with roasted veggies!

  • Pogacha flatbread with sea salt & dukkah

    • mjes on May 13, 2018

      We have a wonderful pogacha restaurant (Croatian "pizza" as they serve it) whose toppings I've been attempting to recreate - some are obvious, others well ... so, yes, I had to try this recipe to see if it made a better base. I like this flatbread and will definitely repeat it. Note for finding variants: "Pogaca (Balkan spelling), Pogacha (Anglicized spelling), Pogácsa (Hungarian spelling), pogaça (Greek), pogaçe (Albanian)"

  • Parsnip & potato soup with poudre de Colombo

    • montecristo99 on May 17, 2017

      This was wonderful and extremely fast and easy to prepare (I used store-bought poudre de Colombo directly from World Spice). Not just good, but a favorite I'll be making again.

  • Five-seed roasted potatoes

    • consortiumlibrary on January 05, 2015

      Easy and very delicious, this recipe pairs beautifully browned potatoes with toasted aromatic seeds. Will make this many times. Didn't have ajwain seeds, so used caraway instead (my seed mix was 1 tsp. each cumin seeds, nigella seeds, brown mustard seeds, fennel seeds, caraway seeds, and salt). I used medium-small Yukon gold potatoes and quartered them.

  • Pan-fried sole with berbere & lemon butter

    • consortiumlibrary on January 05, 2015

      As modified, this was simple and tasty. Instead of coating the fish with seasoned flour, egg, and hazelnuts, I coated it only with highly seasoned flour. The fish is paired with a lemon butter sauce. Be careful not to pute too much lemon juice in the sauce, as I did this time. I served this with Five-Seed Roasted Potatoes, also in World Spice at Home: a good pairing.

  • Pan-roasted halibut with Kashmiri garam masala glaze

  • Maple-glazed pork chops with besar

    • HalfSmoke on December 29, 2018

      Delicious pork chops. Very straightforward to prepare. Besar makes this dish without being overwhelming. We enjoyed this with harissa roasted sweet potatoes.

  • Braised beef short ribs with caramelized onions & baharat

    • kath on December 09, 2014

      This was prepared for us recently and it was amazingly good - perhaps the best short ribs I've ever had!

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Reviews about this book

  • Boston Globe by T. Susan Chang

    ... a fascinating journey, and like any traveler, I’m willing to put up with a little inconvenience as long as my appetite for wonder is sated in the end.

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Reviews about Recipes in this Book

  • ISBN 10 1570619077
  • ISBN 13 9781570619076
  • Linked ISBNs
  • Published Sep 30 2014
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Sasquatch Books
  • Imprint Sasquatch Books

Publishers Text

In this book, two spice experts show how to bring exciting new flavor profiles to 75 recipes. You can enliven favorite and familiar dishes with wonderful new flavors. It is a healthier way to add flavor and a gratifying dimension to foods. Arabic baharat spice blend, with its accents of cumin, allspice and coriander can transform a grilled ribeye steak. Add Chinese five spice to your pumpkin pie for a new take on an old favorite. Spice expert Amanda Bevill and chef Julie Kramis Hearne bring the world's spices to your home kitchen to enliven favourite, familiar and traditional dishes with wonderful new flavors. Learn how to use Madras curry in a Fisherman's Stew, or Moroccan harissa in a hearty vegetable soup. Included are recipes to assemble unique spice blends that add wonderful dimension to roasted vegetables, simple grilled steaks and even apple pie. Who says you can't teach an old kitchen new tricks?

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