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Beschreibung
A modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. Spiced focuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise… from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spice’s history, origin, and impact on world cuisine. Each entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes – from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe. Part recipe collection, part culinary history, Spiced gives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped today’s culinary landscape, and to expand their palates by adding new spices to their pantry. Together with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Alabala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martínez, Kamal Mouzawak, Nanna Rögnvaldardóttir and Ozoz Sokoh. Sprinkled through the book are essays from a global roster of chefs and food writers, including Ken Albala, Andrew Dalby, Petty Elliot, Susan Jung , Virgilio Martínez, Harold McGee, Kamal Mouzawak, Nanna Rögnvaldardóttir, Dr Anna Spudich, and Ozoz Sokoh, highlighting the spices that infuse their lives and their food. Beautifully photographed and thoughtfully designed, Spiced is a kitchen shelf essential for contemporary home cooks. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Bis zu 50 % günstiger als neu
Der Umwelt zuliebe
Technische Daten
Erscheinungsdatum
05.11.2026
Sprache
Englisch
EAN
9781837292653
Herausgeber
Phaidon
Sonderedition
Nein
Autor
Priya Mani, Harold McGee
Seitenanzahl
496
Einbandart
Gebundene Ausgabe
Buch Untertitel
Recipes Celebrating Spices from Around the World
Schlagwörter
Gewürze, spices, Kochbuch, cookbook, Aromaküche, flavour, Würzen, seasoning, Rezepte, recipes, Gewürzmischungen, spice blends, Kulinarik, gastronomy, Küchenpraxis, cooking techniques
Thema-Inhalt
WBTH - Kochen / Essen nach Zutaten: Kräuter, Gewürze, Öl und Essig
WBV - Kochen: Gerichte und Menüs / Mahlzeiten
WB - Kochen, Essen und Trinken, Schreiben über Lebensmittel
Höhe
270 mm
Breite
18 cm
Transparenz & Sicherheit
Hersteller: Phaidon Verlag GmbH, Zähringer Straße 24, Berlin, Deutschland, gpsr@phaidon.com, Phaidon Verlag GmbH
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