Spice Market: Essential Information on Spices, Spice Mixes and Spice Pastes Plus More Than 250 Recipes by Jane Lawson

  • Beef in Indian spice paste

    from Spice Market: Essential Information on Spices, Spice Mixes and Spice Pastes Plus More Than 250 Recipes Spice Market by Jane Lawson

    • Categories: Main course; Indian
    • Ingredients: green cardamom pods; ajowan seeds; cumin seeds; black peppercorns; red chiles; fresh ginger; brown onions; yogurt; beef fillets
    show

  • Show all Recipes...

Notes about this book

  • Eat Your Books

    Published in US under the title "The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes."

Notes about Recipes in this book

  • Goulash

    • paul_56qwec on May 26, 2026

      I used beef in place of the veal. And as I had a cauliflower to use up, I did cauliflower mash as opposed to new potatoes.

  • Chu chee curry paste

    • treay on November 26, 2024

      I first tried this curry a few years ago in a Thai restaurant nearby. It was a prawn curry and I couldn't forget its taste. It was mouthwatering! I had to have the same dish everytime I went there!! I have tried now to replicate this curry at home many times, and have to admit that the recipe below is excellent! Very similar to the one from the restaurant, which unfortunately closed down a few months ago.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 174196038X
  • ISBN 13 9781741960389
  • Published May 01 2008
  • Format Paperback
  • Page Count 448
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

A perfect kitchen companion to "Grower's Market", "Spice Market" is a comprehensive guide to the history and culinary uses of 45 spices from around the globe and an extensive collection of recipes that best convey their characteristic flavours and aromas. In addition, "Spice Market" features a selection of popular spice mixes from curry powders to zaataar, as well as a range of spice pastes. Spices are presented according to the plant parts from which they are derived: seeds and pods, berries and flowers, roots and bark.

Other cookbooks by this author