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Flavors

The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors

A pinch of this and a dash of that, and you’ll be creating distinctive and delectable flavors in every dish!Today, more than ever, we have access to almost every spice and herb imaginable. But it’s the careful blending of herbs and spices that is the true art of the spice handler.The Magic of Spice Blends reveals the secrets of creating and cooking with the world’s classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America.Chef Aliza Green guides you through the principles of choosing, working with, and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them–no ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, non-irradiated. You can even grow your own and use them to make those wonderful spice blends.Along with background information on the history, culture, and culinary uses of each blend, The Magic of Spice Blends includes recipes and variations for 50 spice blends and an additional 50 recipes featuring the blends, including: Spicy Moroccan Steamed Mussels with Charmoula (Africa); Vietnamese Chicken Bahn-Mi Sandwich with Chinese Five Spice (the Far East); Swedish Gingerbread Cookies (Europe); Grilled Vadouvan Salmon with Date-Tamarind Chutney (India); Watermelon, Labne, and Mint Salad with Lime-Advieh Dressing (the Middle East); Louisiana Spicy Boiled Crayfish (North America); and Jerk-Spiced Turkey Wings (the Caribbean, Mexico, and South America).

Spice: Flavors of the Eastern Mediterranean

On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine — and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced DatesAbsolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

Garlic Twist – the No-mess, No Fuss Way to Add Mince Garlic and Other Exciting, Exotic Flavors to Your Favorite Dishes!

ADDING GARLIC AND OTHER FLAVORFUL INGREDIENTS HAS NEVER BEEN EASIER! Indy Chef has done it again! The wildly popular product line of innovative kitchen gear has introduced its latest creation – the Indy Chef Garlic Twist! Now there’s never been an easier or more convenient way to add the fresh, invigorating flavors of garlic and other aromatic ingredients to your cooking with none of the mess or fuss. Simple to use, this innovative, high-tech garlic press lets you control both the flavor and the amount of garlic mince, ginger, chili peppers, olives and other mouth-watering ingredients. FEATURES AND BENEFITS• No annoying leftover garlic skin or leftover garlic pieces to deal with. Simply twist to the right or left to get all the flavor you want with no irritating garlic odor on anything. • Simple to rinse, clean and store away for its next use. Conveniently fits in any sized drawer or kitchen rack • Made of the highest quality BPA-Free plastics to provide the durability and versatility you’ve come to expect from the Indy Chef line of top-quality kitchen equipment• Comes in colorful, high-quality packaging, making it the perfect gift for birthdays, showers, weddings, housewarming, anniversaries etc.! • 12-month warranty/100% unconditional money-back guarantee • Perfect for special diets or for jump starting any weight loss plan • The best customer service in the industry is just a phone call or email away INCREDIBLE FREE BONUSES • 12-Month Warranty and 100% Unconditional Money-Back Guarantee … with no questions asked! Indy Chef’s Garlic Twist is IN STOCK and available for IMMEDIATE DELIVERY. Ships within 24 hours. Click the Add to Cart button NOW to get Indy Chef’s Garlic Twist!

World Spice at Home: New Flavors for 75 Favorite Dishes

Fans of Yotam Ottolenghi’s Plenty and Jerusalem will be thrilled with the exciting new spice profiles in these 75 recipes. This book brings the world’s exotic spices to your home kitchen to breath new life into favorite, familiar, and traditional dishes with wonderful new flavors. Transform a grilled ribeye steak using an Arabic baharat spice blend; add drama to your carrot cake using Kashmiri garam masala. Spices add gratifying dimension to foods, and while the spice blends come from around the world, these recipes are friendly and familiar.

One Spice, Two Spice: American Food, Indian Flavors

Floyd Cardoz, chef and co-owner of New York City’s Tabla restaurant, is one of the most exciting innovators working behind a stove today. And now, for the first time, he shares the extraordinary recipes that have established his reputation. In them Cardoz is able to make the quantum leap between the American palate and his taste memories—the food of his childhood in Bombay and Goa. The collection, One Spice, Two Spice, is an amalgam of two cuisines by a man who has mastered the flavors of each.This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.Imagine crisp panfried black pepper shrimp, meaty sea scallops seared and served in a satiny sweet-sour glaze, asparagus and morels sautéed in a spicy blend of shallot, ginger, and chile—all of which can be made in no time flat. Other recipes—steak rubbed with crushed peppercorns and coriander, cumin, and mustard seeds, duck bathed in an aromatic orange curry, lamb meatballs filled with an herbaceous combination of fresh figs, cilantro, and mint and then napped with a lush, lustrous green sauce—may require more marinating or cooking time, but the trade-off is Cardoz’s three-star-restaurant cooking at home. One Spice, Two Spice is more than a cookbook. It is a gateway to a different way of thinking about the food on your plate, and it brings Indian flavors into the modern American repetoire.

A Busy Cook’s Guide to Spices: How to Introduce New Flavors to Everyday Meals

Turn your 10-12 standard meals into 50 new taste sensations by introducing new spices! No one cooks by spice, yet all the spice books are organized that way. This book gives details on 100 spices, but also lists all the main foods we eat. Under each food, such as corn, ham, rice, etc. is a list of spices that go with that food followed by recipes to cook using that main ingredient. All this is on the same page. It is practical, user-friendly and arranged according to how we really cook.