The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors by Aliza Green
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- ISBN 10 163159074X
- ISBN 13 9781631590740
- Published Dec 15 2015
- Format Hardcover
- Page Count 160
- Language English
- Countries United States
- Publisher Quarry Books
Publishers Text
A pinch of this and a dash of that, and you'll be creating distinctive and delectable flavors in every dish!
Today, more than ever, we have access to almost every spice and herb imaginable. But it's the careful blending of herbs and spices that is the true art of the spice handler.
The Magic of Spice Blends reveals the secrets of creating and cooking with the world's classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America.
Chef Aliza Green guides you through the principles of choosing, working with, and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them--no ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, non-irradiated. You can even grow your own and use them to make those wonderful spice blends.
Along with background information on the history, culture, and culinary uses of each blend, The Magic of Spice Blends includes recipes and variations for 50 spice blends and an additional 50 recipes featuring the blends, including: Spicy Moroccan Steamed Mussels with Charmoula (Africa); Vietnamese Chicken Bahn-Mi Sandwich with Chinese Five Spice (the Far East); Swedish Gingerbread Cookies (Europe); Grilled Vadouvan Salmon with Date-Tamarind Chutney (India); Watermelon, Labne, and Mint Salad with Lime-Advieh Dressing (the Middle East); Louisiana Spicy Boiled Crayfish (North America); and Jerk-Spiced Turkey Wings (the Caribbean, Mexico, and South America).
Other cookbooks by this author
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- The Bean Bible
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- Beans: More Than 200 Delicious, Wholesome Recipes from Around the World
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- Field Guide To Meat: How To Identify, Select, And Prepare Virtually Every Meat, Poultry, And Game Cut
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
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- Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
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- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
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- Making Fresh Pasta: Delicious Handmade, Homemade Recipes
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
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- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
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