history/background of spices and great spice recipes and recipes to use them in, A pinch of this and a dash of that, and you'll be creating distinctive and delectable flavors in every dish!
Today, more than ever, we have access to almost every spice and herb imaginable.
But it's the careful blending of herbs and spices that is the true art of the spice handler.
The Magic of Spice Blends reveals the secrets of creating and cooking with the world's classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America.
Chef Aliza Green guides you through the principles of choosing, working with, and blending spices, Join the fun of creating personalized spice and herb blends and knowing just what goes into themno ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, nonirradiated.
You can even grow your own and use them to make those wonderful spice blends,
Along with background information on the history, culture, and culinary uses of each blend, The Magic of Spice Blends includes recipes and variations forspice blends and an additionalrecipes featuring the blends, including: Spicy Moroccan Steamed Mussels with Charmoula Africa Vietnamese Chicken BahnMi Sandwich with Chinese Five Spice the Far East Swedish Gingerbread Cookies Europe Grilled Vadouvan Salmon with DateTamarind Chutney India Watermelon, Labne, and Mint Salad with LimeAdvieh Dressing the Middle East Louisiana Spicy Boiled Crayfish North America and JerkSpiced
Turkey Wings the Caribbean, Mexico, and South America.
A lovely spice cookbook that doesn't rely on salt to make the meal great,
Sorted by regions of the world this cookbook will get you out of your comfort zone and into some tasty new favorites.
Aliza Green is an award winning Philadelphia based author, journalist, and influential chef whose books include The Fishmongers Apprentice Quarry Books,, Starting with Ingredients: Baking Running Press,and Starting with Ingredients Running Press,, four Field Guides to food Quirk,, Beans: More thanDelicious, Wholesome Recipes from Around the World Running Press,and collaborations with famed chefs Guillermo Pernot and Georges Perrier.
A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery.
Green Aliza Green is an award winning Philadelphia based author, journalist, and influential chef whose books include The Fishmongers Apprentice Quarry Books,, Starting with Ingredients: Baking Running Press,and Starting with Ingredients Running Press,, four Field Guides to food Quirk,, Beans: More thanDelicious, Wholesome Recipes from Around the World Running Press,and collaborations with famed chefs Guillermo Pernot and Georges Perrier.
A former food columnist for the Philadelphia Inquirer and Philadelphia Daily News, Green now write regularly for Cooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery.
Greens books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single Subject Cookbook” infor Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist Running Press,, which she co authored with Chef Guillermo Pernot.
bio from Making Artisan Pasta sitelink,
Inspect The Magic Of Spice Blends: A Guide To The Art, Science, And Lore Of Combining Flavors Curated By Aliza Green Formatted As Kindle
Aliza Green