World of Spice Book

Spices hold the key to the culinary history of the world. The trade in spices opened up sea routes between the New and Old Worlds, and these definitive ingredients have shaped the cultural flavors of the earth's diverse food regions. However, distinctions of flavors are not drawn solely along national borders and, in this complete culinary and historical guide, award-winning food writer Michael Bateman explores the subtle shading in provinvial spice palettes that represent the complex layering of local myth and rivalry with local cuisine. Travelling to the far corners of the globe, he uncovers an intriguing blend of food and travel to plot a spice trail for the modern age. In 200 exquisite recipes, from fiery Cajun redfish to traditional English Christmas Pudding, he recovers the ancient skills that tease out the fullest flavors in main dishes, light appetizers and salads, warming soups and stews, and sensational desserts, alongside a host of delicate spice mixtures, pastes, sauces, and side dishes. The history of spice unfolds through the epic lives of the great explorers, the rise and fall of empires, the fortunes won and lost. A beautiful directory gives details of over 60 spices, from anise to zedoary, in all their various forms, uses, and influences on the world of cooking we know today. Combining culinary, botanical and historical information with wonderful anecdotes, delicious recipes, and vibrant food and culture photography, The World Of Spice has been a lifetime in the making and promises to satisfy every gourmet globe-trotter, food historian and modern-day cookery enthusiast.Read More