Posted 20 hours ago

The Complete Book of Spices: A Practical Guide to Spices & Aromatic Seeds

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Found an editing mistake where picture of basil named as parsley in the introduction part, but other than that, it's a VERY, very GOOD book. To enable personalized advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies.

This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. So what you get here is loads of information, pretty pictures, sound recipes presented in clear and decorative form.You’ll definitely be able to relate to the FMC’s struggles with this huge hunk flaring his wings and unaliving everyone who touches her. After writing 6 books on the subject of easy cooking, I hope you like the choices on my very personal list which are dog-eared and spice stained with overuse and love. AllThatSheCarried by Tiya Miles is an eye-opening social history of love and resilience, and an insightful testament to the people who are left out of the archives.

Maybe it's because I have a major tomorrow, or maybe it's because I am actually interested in herbs and spices, but. Combining lively, informative text with atmospheric photographs … a response to the demand for a practical, comprehensive and up-to-date guide to using spices. Exotic and aromatic, subtle and pungent, spices have for centuries had the power to provoke wars, to build and destroy empires. Taking the periodic table of spices as a starting point, this adventurous recipe book explores the science behind the art of making incredible spice blends to help you release the flavor in your dishes.Each spice is shown in its various guises -- whole, dried, ground, flaked, candied, or pickled -- with information on its origins and history; its cultivation; its aroma and flavor; its culinary, and other uses. The place of each spice in the total world spice trade, past and present, is illustrated by economic, import and export data. There are recipes for creating original spice blends, for marinades, for every course, and for using every type of meat—or none. I teach an undergraduate course on Feast, Fast, and Famine in the Middle Ages because questions about production, consumption, and sustainability are crucially important for us all. It will change the way we understand spices and the role they play in defining not only our food but also our place in the world.

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