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The Encyclopedia of Spices and Herbs by Padma Lakshmi

By Padma Lakshmi

From the Emmy-nominated host of the award-winning best Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with attractive images and a wealth of clarification, background, and cooking advice.

Award-winning cookbook writer and tv host Padma Lakshmi, encouraged via her lifetime of touring around the globe, brings jointly the world’s spices and herbs in a colourful, entire alphabetical advisor. This definitive culinary reference ebook is illustrated with wealthy colour images that trap the essence of a various variety of spices and their actual flavors. The Encyclopedia of Spices and Herbs contains entire descriptions, histories, and cooking feedback for elements from easy herbs to the main unique seeds and chilies, in addition to details on toasting spices, making teas, and infusing a number of oils and vinegars. And no different industry epitomizes Padma’s love for spices and international delicacies than the place she spent her childhood—lingering within the aisles of the enduring gourmand nutrients shop Kalustyan’s, in ny City.

Perfect for the vacation season and necessary to any well-stocked kitchen or cooking fanatic, The Encyclopedia of Spices and Herbs is a useful source in addition to a gorgeous and adventurous journey of a few of the main wondrous and majestic flavors in the world.

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Extra resources for The Encyclopedia of Spices and Herbs

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Padma Lakshmi New York, 2016 SPICES, HERBS, AND BLENDS FROM A TO Z A PREVIOUS SPREAD, CLOCKWISE FROM TOP LEFT: advieh, aniseeds, annatto, asafoetida, Armenian spice mix, ajowan, allspice, amchur, and anardana ACHIOTE See Annatto. ADVIEH OTHER SPELLINGS: adwiya Advieh is a Persian spice blend that typically includes cumin, coriander, cinnamon, pepper, cardamom, cloves, nutmeg or mace, and ginger, as well as dried rosebuds or rose petals. Simpler versions may be made with only cumin, cardamom, cinnamon, and dried rose petals or buds; others may include all the spices mentioned above as well as turmeric; and still others use dried lemon peel.

These potent parcels of flavor have been part of the very fabric of feeding ourselves for millennia, and yet most of us in the Western world still don’t understand how to use many of them, where they came from, or how easy cooking with them can be. Consider the peppercorn, for example. This tiny fruit, a mighty bead of heat, has been a most potent catalyst of intrepid exploration and human history. It was these piquant spheres that made India and the rest of Southeast Asia so valuable to Europeans.

When I moved to New York after college in the mid-1990s, the first place I went to fill my cupboards was Kalustyan’s. And it was Kalustyan’s I called long-distance from Milan when I needed help with my treasures from the Moroccan souk. I was spoiled in my young lifetime to have these two resources, my family and Kalustyan’s, at my disposal. But what did others do? To understand spices and their uses is to open a door to endless culinary possibility. Just as a good sorceress needs her book of spells, so, too, does a good cook need a compendium of seasonings and herbs to understand them.

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