The World Encyclopedia of Spices: A Definitive Guide to Spices, Spice Blends and Aromatic Seeds and How to Use Them in the Kitchen - With 100 Classic and Contemporary Recipes Book

The World Encyclopedia of Spices is actually slightly misnamed, since it is a comprehensive (and fabulously illustrated) guide not just to spices and their uses around the world but to herbs as well--50 in all, from ajowan to zeodary, encompassing familiar and unfamiliar on the way. After an illuminating Introduction summarising the history of spices and their use in the kitchen, the Spice Index describes the individual herbs and spices in exhaustive and fascinating detail: they are pictured for reference in raw and prepared states. (The rather contradictory attributes of asafoetida are not a little clarified when you learn that it is known both as "food of the gods" and as "devil's dung".) These entries expand according to the importance of the flavouring--chillies alone take up seven pages. The rest of the book covers an enormous range of spice mixtures, preparations and recipes. Curry powders, sambals, barbecue mixtures, flavoured oils and vinegars (including the intriguing Chilli Ho Ho, a vinegar mix which "can also be made with sherry, gin or vodka") are followed by a well-chosen handful of pomanders and pot-pourris. The recipes themselves are a real treasure-house, equally divided between classics such as Hot and Sour Thai Prawn Soup, cinnamon-scented Pastitsio and Hot Pepperoni Pizza and mouth-watering re-interpretations of traditional spice use such as Roast Rabbit with Three Mustards, Spicy Potato Wedges with Chilli Dip and Clementine and Coriander Marmalade. "The only reference book on identifying, preparing, using and cooking with spices that you will ever need", reads the publisher's claim on the back cover. For once, not far wrong. The World Encyclopedia of Spices is highly recommended. --Robin DavidsonRead More