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Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin. Carrying on in the David tradition, she sends us off into the kitchen with a new zest, a wider knowledge and a renewed confidence. If you've ever wondered why some spices taste stronger than others or how to make your own personal garam masala, The Science of Spice has all the answers! There are recipes for creating original spice blends, for marinades, for every course, and for using every type of meat—or none. Main character Piper is as flawed as they come, but that leaves room for one of the most beautiful characters arcs I’ve ever read.
John O'Connell's bite-size chapters combine insights on history and art, religion and medicine, culture and science, richly seasoned with anecdotes and recipes. John O'Connell's friendly yet authoritative voice delivers a fine work of history, geography, politics and "gastronomic empathy". Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. The story of spice is really the stories of human relationships, from growers and traders to cooks and explorers, all starting with a tiny seed. My late summer herb garden and my next spring garden will have so much more after reading this book.
I have dual master’s degrees in organizational communication and English studies from Illinois State University. 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. So what you get here is loads of information, pretty pictures, sound recipes presented in clear and decorative form. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
The biggest issues facing the modern world — from climate collapse and pandemics to recession and world war — each apparently bring us to the edge of the irreversible. I learnt so much in proper authentic Indian cooking and to be taught by someone who is so lovely and patient was an absolute pleasure. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own.I have recommended the cooking academy to many of my friends and look forward to visiting again to do the Indian street food cookery class. It is a subject that didn't get much coverage as I was learning to cook, so there was some new territory for me to cover. As a bonus, it also provides a great reference of spice purveyors as well as recipes of spice mixtures and sauces from around the world. An A-Z index presents a fascinating photographic catalog of familiar and exotic spices, from allspice and cinnamon to nutmeg and zedoary.
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