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The Book of Spices

The Book of Spices Cover

 

Synopses & Reviews

Publisher Comments:

A series of large-format, lavishly illustrated books covering a range of subjects, including a discussion of the historical dimension and the cultural significance of the theme in question. Each title contains a number of specially-commissioned photographs alongside rich archival material, and includes a full bibliography as well as an exclusive connoisseur's guide full of useful facts and addresses. Both informative and inspirational, the books in this series are all international best-sellers.

Synopsis:

The origins of the variety of spices are traced to the most exotic destinations in the world, with descriptions of plant growth, harvest, and preparation. A recipe section in the back of the book shows how to put these taste enhancers to work in dishes.160 illustrations.

Description:

Embark on a fascinating voyage of discovery and delectation through the pages of this sumptuously illustrated book. By tracing the spice routes of the ancient world, Alain Stella charts a course that takes the reader to the most exotic of destinations in search of the origins of spices. Mankind's quest for spicesÐwhether used in medicines, cosmetics or foodÐhas known no bounds as travelers and explorers searched the earth for ever-more intense flavors and scents. Ancient Egypt provides the starting point for a vivid historical account of spices through the ages, from the Roman Empire, the voyages of discovery by the Portuguese, Venetians, English and Dutch, through to the spice monopolies in the eighteenth century. From Marco Polo, Vasco da Gamba, Cortez to Drake and Pierre Poivre, explorers never failed to grasp the political and economic importance of the precious spices that they discovered during their journeys, and newly-acquired territories were fiercely defended to preserve the exclusive possession where these spices grew. In selecting the 'sovereign' spices of cinnamon, cardamom, cloves, cumin, pepper, ginger, nutmeg and mace, chili peppers, Jamaican pepper, saffron, and vanilla, the author describes how these spices grow as plants, their harvest and preparation before being processed and sold to us in hermetically-sealed containers. Drawing on recipes used by great chefs from the Middle Ages to today, the use of spices is shown to have evolved according to supply, tastes and fashion. A recipe section at the back of the book unlocks the secrets to such mouth-watering dishes as Basque gaspacho, Syrian rolled pizza, Szechwan peppercorn and onion beef, Risotto alla Milanese, West Indian fish cari with eggplant, and Moroccan lamb tajine with prunes, to name but a few. In addition, a Connoisseur's Guide lists essential addresses, web sites, and famous names and brands as well as providing a glossary and map where spices are found throughout the world. This beautiful and practical volume makes a magnificent gift as well as an invaluable addition to the library of cooking enthusiasts, gourmets, and travelers. 160 illustrations

About the Author

ALAIN STELLA has written both The Book of Coffee and The Book of Tea. He lives in France and Egypt.

Product Details

ISBN:
9782080136657
Author:
Stella, Alain
Publisher:
St Martins
Location:
Paris ;
Subject:
General
Subject:
Entertaining
Subject:
Cookery
Subject:
History
Subject:
Cooking
Subject:
Spices
Subject:
Spice trade
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Edition Description:
Includes bibliographical references and index.
Series:
Book Of...
Series Volume:
2337
Publication Date:
1999
Binding:
HC
Language:
English
Illustrations:
Yes
Pages:
192 p.
Dimensions:
12.67x9.80x.88 in. 3.12 lbs.

Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices

The Book of Spices
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$ In Stock
Product details 192 p. pages Flammarion-Pere Castor - English 9782080136657 Reviews:
"Synopsis" by , The origins of the variety of spices are traced to the most exotic destinations in the world, with descriptions of plant growth, harvest, and preparation. A recipe section in the back of the book shows how to put these taste enhancers to work in dishes.160 illustrations.
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