The influence of spices is often overlooked when it comes to their place in the modern kitchen. They bring the whole world into our homes and have been transforming bland meals into feasts for our palates for centuries. This richly illustrated book is a must have for those who like to add zest to their cooking. Concise introductory chapters provide an insight into the history of spices, with basic facts to help you with regard to where to buy and, how to store, your seasonings. An additional short description is given to make sure you know when the different spices should be added to your culinary concertos.
The spices themselves are sorted by their different flavor notes into five separate sections. "Powerful and Dynamic: Earthy Spices". This section deals with such household names as coriander, cumin and cinnamon. "Fragrant and Delicate: Floral Spices" is next to come. The focus here is on delicate spices such as lavender, saffron and lemongrass. "Spices with Staying Power: Balsamic flavors" is the next chapter to inspire. Subtle favorites such as basil, rosemary and sage are presented. Penultimately we run into "Spices with Spirit and Sass: The Hot Ones". Chilli, garlic and ginger are just a few examples of the hot herbs and spices which provide great backing vocals for any dish. The final chapter deals with the "Exquisite, Finely Tuned Mixtures: The Big Hitters". These spice blends, such as five-spice powder, Ras el Hanout and curry powder, succeed in bringing the big, wide, world direrctly into your kitchen. Each spice is presented in a concise profile, providing their origins and distribution, and most importantly how they can be best put to use, with more than one-hundred mouthwatering recipes for every taste and occasion.
Every aspect of growing, identifying, harvesting, preserving, and using over 500 species of herbs is provided in this compendium. Home gardeners, commercial horticulturists, and academics will benefit from the knowledge and the 165 meticulous botanical drawings in this text.
In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack.
An introduction to the condiment's storied history and traditional producing regions, as well as its significance in popular culture, is paired with engaging profiles of more than two dozen of the world's most tongue-singeing sauces. Fiery facts and spicy asides add a dash of context, while vintage-inspired illustrations capture the essence of each iconic bottle. Deeply researched, but not too serious, This Is a Book for People Who Love Hot Sauce is sure to rise to the top of the Scoville scale.
--David Chang, chef/owner of Momofuku You've drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it's time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha's savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more. Named Bon App tit's Ingredient of the Year for 2010, the piquant pure of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes--from star chefs to college freshmen--who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you're a die-hard fan or a recent convert to the revered "rooster sauce," you'll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
A James Beard Award-winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient.In Salted, Bitterman traces the mineral's history, from humankind's first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.
Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it--and becoming familiar with the primary types of artisanal salts available--you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he's detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman's mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.
Mark Bitterman is a man truly possessed by salt. As "selmelier" at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. "Salt can be a revelation," he urges, "no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt's crystalline beauty, is as varied, or as storied."
Winner - 2011 James Beard Cookbook Award - Reference & Scholarship Category
IACP Cookbook Award Finalist in two categories
Whether you're a newcomer or an expert chef, this book lets you kick up your grill skills by adding homemade sauces to your repertoire. Along with fun barbecue lore, kitchen tips, and chili-wrangling info (including the quick remedy to use when chili residue gets into your eyes), there are recipes for one-of-a-kind barbecue sauces, salsas and jams, steak sauce, original Texas- and Louisiana-style sauces, Alabama Whiskey sauce, and many more. Learn the differences between grill and barbecue sauces, why ketchup is a kind of individual yet universal genius, and how to create your own delicious sauces.
- CBD Coconut Cake
- CBD Strawberry Chia Smoothie
- CBD Golden Beet Hummus
- CBD Bath Soak The Essential CBD Cookbook has something for everyone, whether you're looking to reduce anxiety, treat insomnia, or just enjoy a calming, healthful treat.
In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Featuring lush color photographs by the author, Acid Trip is a captivating story of an obsession and an indispensable reference for any food lover who aspires to make and cook with the best ingredients.