Series in Spices & Condiments
Books in Spices & Condiments
China Bayles' Book of Days
A treasury of recipes, crafts, gardening tips, and more from the national bestselling author of the China Bayles series—a great gift for both mystery fans and herb & craft enthusiasts! Readers of the China Bayles mystery novels are familiar with the usefulness and wonder of the many herbs the amateur sleuth sells in her beloved Thyme and Seasons shop. Compiled by national bestselling author Susan Wittig Albert at the request of her fans, China Bayles' Book of Days gathers together tidbits and treasures about plants and reveals ways you can put more green into your daily life. Featuring 365 days of recipes, crafts, gardening tips, remedies, and more, this special volume is a personal calendar of the legends and lore of herbs and also features brand-new essays from the author, clues from China's mysteries, and some special contributions by the irrepressible members of the Myra Merryweather Herb Guild, Pecan Springs's oldest civic organization.
Curry
'Curry' is one of the most widely used - and misused - terms in the culinary lexicon. Outside of India, the word 'curry' is often used as a catch-all to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question 'What is curry?' by giving a lively historical and descriptive account of a dish that has had many incarnations.In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how it has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curries of the Caribbean; kari raisu, Japan’s favourite comfort food; Indonesian gulais and rendang; Malaysia’s delicious nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works and historical and modern recipes.A vibrant, flavourful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.
Herbs
You can’t make pesto alla Genovese without basil or a Mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain with stinging nettles, and heal burns and wounds with aloe vera. And then there is cannabis, perhaps the most notorious herb of all. Despite the fact that herbs are often little more than weeds, cultures around the globe have found hundreds of uses for them, employing them in everything from ancient medicines to savoury dishes. While much has been written on cooking and healing with herbs, little has been told about the history of the plants themselves and the incredible journeys they have made. These often overlooked plants have become a staple in our lives. Unlike spices that quickly traversed the globe through trade, herbs were often hoarded by their cultivators and were central to distinctive regional dishes. This book examines herbs in new ways, making it essential reading for any serious foodie. Filled with beautiful illustrations and delicious recipes, this book will complete the kitchen library.
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Now in the gorgeous, bestselling modern classic puts baking back on the agenda, and makes it simple and alluring for today’s cook.How to be a Domestic Goddess is not about being a goddess, but about feeling like one. What this deliciously reassuring and mouthwatering cookbook demonstrates is that it’s not hard to bake a tray of muffins or a sponge layer cake -- but the rewards they bring are disproportionately high.Here is the book that feeds our fantasies, understands our anxieties and puts cakes, pies, pastries, preserves, puddings, bread and biscuits right back into our kitchens and our lives. There’s everything from cupcakes to chocolate cakes; from brownies to bagels; from gooseberry-cream crumble to double apple pie; from pizza to pistachio macaroons; scones and muffins; cheesecakes and steamed syrup sponge; from baklava to a Barbie cake; as well as children’s cooking, Christmas baking and other wonderful family festive treats -- all illustrated with ravishing photographs throughout.
Saffron
Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars, as well as smuggling schemes, and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors and black market smugglers.
Sugar
It’s no surprise that humankind’s love affair with sugar stretches back over millennia. The addictive sweetener originated in New Guinea around 8,000 bc and quickly spread throughout India, the Middle East, and the Mediterranean. By the tenth century it had become the European obsession and soon afterwards a major export of American colonies. Today sugar is grown around the world and is a main component of sweets, cakes, and soft drinks, as well as of pasta sauce and peanut butter – despite their savoury nature. Sugarcane and sugar beets are two of the most important global commodities, but they are also controversial for their high doses of carbohydrates and lack of nutritional quality. Over-consumption of sugar is associated with many chronic diseases and is a major cause of obesity. Sugar: A Global History explores sugar’s reputation as one of the most beloved yet most reviled substances that humans consume. Andrew F. Smith’s compelling history of the infamous ingredient is peopled with determined adventurers, relentless sugar barons and greedy plantation owners, alongside plant breeders, food processors and politicians. Smith combines historical context with the gripping stories of those who have benefited and suffered because of sugar, and he analyzes mankind’s convoluted love-hate relationship with the sweetener that has such a powerful hold over us. This delightful and surprisingly action-packed book offers a layered and definitive tale of sugar, and is perfect for culinary students, food critics, chefs, or anyone who loves to bake and eat sweet treats.
Vanilla
Intoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavour that has defined the entire world – and its roots reach deep into the past. With its earliest origins dating back 70 million years, the history of vanilla begins in ancient Meso-America and ends with its current significance. It has been used by nearly every culture as a spice, a perfume and even a potent aphrodisiac, while renowned figures from Louis xiv to Casanova to Thomas Jefferson have been captivated by its aroma and taste. Featuring recipes, facts and fables, Vanilla unravels the delightfully rich history, mystery and essence of a flavour that reconnects us to our own heritage.