The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again--and bring everyone to the table. Read more Read less. Prime Book Box for Kids. Sponsored products related to this item What's this? Page 1 of 1 Start over Page 1 of 1. Essential Spices and Herbs: D and P Gramp. Let The Culinary Library take you into the magical world of salt and pepper.
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Read reviews that mention recipes cookbook cook authors recipe dishes herbs pages basil introduction flavor breakfast adding desserts herb example chile basic chicken ingredients. There was a problem filtering reviews right now. Please try again later. This delightful cookbook already has the much used, splashed-upon look of an old favorite.
Try the ginger cupcakes. Authors, business partners, and "cardo-moms" Sara Engram and Katie Luber are at your elbow to help you through every recipe, and the results are consistently tasty. This book has given me a few more ideas on how to use my herbs.
A nice reference to have on hand. I was pleased and excited to receive this book, as I really enjoy spiced dishes. My experience in the kitchen, while not as sophisticated, has always involved basic ingredients, and I figured that this book would take me up a notch by adding some ingredients that I might not typically use. This book provides a nice overview of the origin and history of different spices used throughout the world.
While this might not matter in definition, I think that the title may be slightly misleading. I feel that most people use some sort of herb when cooking, such as parsley, basil, or even cilantro; and many of the recipes presented in this book have only one or a few herbs, without any representation of true spices.
Shopbop Designer Fashion Brands. There was a problem filtering reviews right now. Mar 28, Katie rated it it was amazing. Any other use of these materials without prior written authorization is not very nice and violates the copyright. While it does have a few simple recipes involving adding some spices to basic foods such as yogurt, grapefruit, etc. Published on June 9,
Spices are typically those parts of the plant that aren't just leaves. The introduction, while interesting, is not an all-inclusive dictionary of available herbs - as it only includes a handful of random herbs and parsley isn't even included. An odd selection of spices is also presented, but many of them are not common to most kitchens i. While it is exciting to see less common herbs and spices, I think a complete or at least much more in-depth directory would be more useful.
This is a good general cookbook, with some very basic and easy recipes that can be followed by any new or experienced cook. It has a good variety of recipes, including a nice overview of breakfast type foods, sandwiches, snacks such as deviled eggs , various entrees and sides, and a variety of desserts. While it does have a few simple recipes involving adding some spices to basic foods such as yogurt, grapefruit, etc. Most recipes in any cookbook or most meals ever made, for that matter have some use of herbs or spices, because these are generally used for flavor.
That being said, the fact that this book is marketed as the "Spice Kitchen" seems a bit gimmicky.
The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and. "Spice up your life" takes on new meaning with The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram and Katie Luber with Kimberly Toqe.
For example, one of the deviled eggs recipes featured has one herb in it dill weed. I don't feel like this recipe warrants being a unique entity in this book. It is also strange that the book doesn't include any recipes with herbs other than the eight presented in the introduction yes, there are only eight The selection of spices also seems to be largely biased towards only a few, rather than the slew that are really available for use. Overall, I think this is a book with a lot of potential, and is aesthetically pleasing.
The few spices and herbs presented are treated as true "characters" to whatever meal you are making. But, don't buy this book with the expectation of becoming a well-rounded "spice" chef. The most positive facet of this cookbook is its appearance, one of high-quality with a sturdy binding and a tasteful layout. This one manifests much of what could be called a "coffee table book," very artfully done. The work is heavily illustrated and all recipe instructions are clear and manageable. The authors open right away with a sort of culinary history, much of which I found in conflict with well-researched, more credible sources such as: A Revolution in Taste: The Rise of French Cuisine, The over-simplified version of the true story is that ancient cuisine particularly in regard to the use of herbs and spices was as much or more medical in nature which typically trumped the priority of flavor or nutrition.
And this was only for the few in the upper classes and their servants -- the masses were typically destitute or even perpetually faced with starvation. It was largely innovative French chefs, very late along in European history, who finally veered from this long-standing early widespread culinary philosophy and who ultimately approached cooking in the modern tradition. Also regarding this general topic, the authors point to the late Julia Child in particular as the driving force for energizing American cookery.
Subsequent to that, I would feel compelled to point to the fictional Betty Crocker as a huge pioneer of modern American cooking. There were many others who manifested the bulwark of ethnic cooking, especially in the United States, but you perceive my point.
One other unique caveat of this cookbook is that the authors are apparently also engaged in the business of purveying organic herbs and spices. On the positive side this lends credibility to their knowledge of herb and spice use in their various recipes but it also alerts readers of the book to an agenda, albeit, not an especially ominous one.
People can judge that feature of the book for themselves. And with dozens of full-color photographs and illustrations, 'The Spice Kitchen' is as beautiful as it is practical.
It's the only all-purpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier--and much more fun--to turn out delicious and healthy food. The simple but flavorful recipes and ideas in 'The Spice Kitchen' will make old family favorites new again--and bring everyone to the table. An apt description from the back cover is that this book is "a fresh new way to make everyday foods more delicious I find this to be a good approach for those who are inexperienced in using spices.
The chance of success is high, compared to something like a complex Indian curry. It also allows the novice to clearly taste the effect of the spice.
Some dishes that illustrate this approach include: While there are a few recipes that include a more complex blend of spices Jamaica Jerk Chicken, Tandoori Chicken Skewers with Curry Butter sauce , most recipes are fairly simple. For this reason, cooks already experienced with the use of spices will probably find this book a bit lacking.