On Spice

spices are used in other countries, how one complements another in an unexpected way. There is always more to learn on a subject.

On Spice

On Spice

A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home. Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. Discover why: Salt grinders are useless Saffron is worth its weight in gold (as long as it’s pure) That jar of cinnamon almost certainly isn’t Vanilla is far more risqué than you think Learn to stop worrying and love your spice rack.

More Books:

On Spice
Language: en
Pages: 192
Authors: Caitlin PenzeyMoog
Categories: Cooking
Type: BOOK - Published: 2019-01-15 - Publisher: Simon and Schuster

A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home. Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such
Handbook on Spices and Condiments (Cultivation, Processing and Extraction)
Language: en
Pages: 640
Authors: H. Panda
Categories: Cooking
Type: BOOK - Published: 2010-10-01 - Publisher: ASIA PACIFIC BUSINESS PRESS Inc.

The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange
The Complete Book on Spices & Condiments (with Cultivation, Processing & Uses) 2nd Revised Edition
Language: en
Pages: 880
Authors: NIIR Board of Consultants & Engineers
Categories: Condiments
Type: BOOK - Published: 2006-04-01 - Publisher: ASIA PACIFIC BUSINESS PRESS Inc.

The term spices and condiments applies to such natural plant or vegetable products and mixtures thereof, used in whole or ground form, mainly for imparting flavor, aroma and piquancy to foods and also for seasoning of foods beverages like soups. The great mystery and beauty of spices is their use,
Circuit Simulation with SPICE OPUS
Language: en
Pages: 399
Authors: Tadej Tuma, Árpád Buermen
Categories: Technology & Engineering
Type: BOOK - Published: 2009-06-23 - Publisher: Springer Science & Business Media

This book is a unique combination of a basic guide to general analog circuit simulation and a SPICE OPUS software manual, which may be used as a textbook or self-study reference. The book is divided into three parts: mathematical theory of circuit analysis, a crash course on SPICE OPUS, and
Cultivation of Spice Crops
Language: en
Pages: 457
Authors: Azhar Ali Farooqi, B. S. Sreeramu, K. N. Srinivasappa
Categories: Condiments
Type: BOOK - Published: 2005 - Publisher: Universities Press

Spices Constitute An Important Group Of Agricultural Commodities Which, Since Antiquity, Have Been Used For Flavouring Foods. Some Species Are Used In The Pharmaceutical, Perfumery, Cosmetics And Related Industries, And Others Possess Colourant, Preservative, Antioxidant, Antiseptic And Antibiotic Properties.India Is One Of The Leading Spice Producing And Exporting Countries In

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