Synopses & Reviews
The only book on spices that any chef or aspiring cook will ever need, The Spice Bible
is a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entryand#151;from ajowan through wolfberryand#151;includes a description of the spiceand#8217;s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?)
Like its companion volume, The Produce Bible, this must-have book also features more than 250 recipesand#151;for appetizers, soups, entrees, side dishes, breads, desserts, and moreand#151;that highlight each ingredientand#8217;s distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook.
The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout, The Spice Bible is an invaluable resource for anyone looking for a pinch of personality in their cookingand#151;or a dash of inspiration.
About the Author
Jane Lawson, who worked as a chef for many years, is now a consultant to a variety of food-related businesses and publications in Australia. The author of several cookbooks, she lives Sydney.