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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life

While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.

Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue

Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book’s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.   With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue.  

The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes

The only book on spices that any chef or aspiring cook will ever need, The Spice Bible is a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?)Like its companion volume, The Produce Bible, this must-have book also features more than 250 recipes—for appetizers, soups, entrees, side dishes, breads, desserts, and more—that highlight each ingredient’s distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook.The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout, The Spice Bible is an invaluable resource for anyone looking for a pinch of personality in their cooking—or a dash of inspiration.

The Ultimate D&G garlic press AND slicer in ONE. Crush AND Slice effortless! Cleaning tool included!

Here are 5 Reasons You’re Going to LOVE Your D&G Garlic Press And Slicer In One: 1. Quickly and easily mince garlic with no peeling required and no smelly hands 2. Large capacity bowl presses several garlic cloves at once 3. Ergonomic handles for easy squeezing 4. Nonstick coating and integrated cleaning tool for easy cleaning 5. Dishwasher safe Oh, and if you adore this herb like I do, and you haven’t tried black garlic it’s amazing. Free from additives and preservatives, black garlic is made from whole garlic that’s been aged for at least a month in a special fermentation process under high heat, which gives it a darker color and sweeter taste. It’s been shown to pack twice as many antioxidants as raw garlic, and it’s so soft you can easily spread it. I love to slather it onto whole-grain crackers as a snack along with lemony hummus and veggies. Yum!

Grain and Spice Mill for the Ankarsrum/Verona/DLX/Electrolux Assistent

Grind up any dry grain or bean with the Ankarsrum Original grain mill attachment. Constructed from a durable white plastic with stainless steel burrs, it is durable and long lasting. The adjustable burrs allow you to finely grind coffee beans into easily brewed coffee or allow you to grind up grains into a coarse flour for bread making. Designed to work only with the Ankarsrum brand original models, simply attach this accessory and grind away.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs

Great cooking goes beyond following a recipe–it’s knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs’ combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating “deliciousness” in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

The Spice and Herb Bible

The new edition of the IACP-award-winning book on spice. Cooks everywhere use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices. This expanded and completely revised new edition is the culmination of Ian Hemphill’s lifelong experience in the spice industry. It is a fascinating and authoritative guide. Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavors previously found only at internationally inspired restaurants. He provides the “inside story” based on his extensive experience in this ancient and stimulating industry. The third edition features 6 new spice entries (for a total of 97), 102 new recipes, 33 new curry spice blends and 17 new spice blends. There is also a new and fascinating section, “Travels in the Spice Trade,” that includes his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with full color throughout. All the entries are listed alphabetically with a detailed color photo of every herb and spice. There are also comprehensive and handy storage suggestions with details for every herb and spice. A full-circle culinary experience in the world of herbs and spices, this new edition is still the definitive reference in its field.

Easy Ginger Recipes: Nature’s Spice for Breakfast, Lunch and Dinner (The Easy Recipe)

The Easy Recipe Guide series presents: Easy Ginger Recipes – Nature’s Spice For Breakfast, Lunch And Dinner. Ginger, the strong flavoured herb (also known as a spice) that’s been used for over 2,000 years in Chinese culture to cure and prevent health problems. In recent years, Western culture has used the root in popular recipes – ginger ale, and ginger snaps, to name a few. Ginger has been used in various cultures throughout history. From the Chinese to the Romans, it’s recently become a staple in kitchens around the world. So, how do we incorporate Ginger into our every day lives for health, taste and wellness? It’s quite easy, actually. Inside you find dozens of recipes for breakfast, lunch and dinner. DID YOU KNOW? – Ginger eases nausea and motion sickness – Ginger boosts immune system – Ginger helps treat asthma – Ginger relieves bloating and gas – Ginger reduces muscle strains – Ginger helps alleviate colds.

The Fat Flush Plan

Kiss cellulite goodbye! The Fat Flush® Plan melts fat from hips, waist, and thighs in just two weeks and re-shapes your body while detoxifying your system. The Fat Flush Plan is a groundbreaking low carb/detox diet and fitness program. Fat Flush is known as the only diet program that gets rid of bloat, supports the liver, cleans up the lymph, and helps to eliminate the appearance of cellulite – for good. An international best-seller with legions of devoted followers, The Fat Flush Plan has been featured on “The View,” as well as in cover articles in Time, Glamour, Self, and many others. It is based upon essential fats (such as flax seed oil and flax seeds), balanced proteins (including eggs, meat, fish, and moderate soy) plus low-glycemic healthy carbs from fat flushing fruits and vegetables. The Plan also features “cleansing” tonics such as unsweetened cranberry juice and water, the “Long Life Cocktail,” and daily hot water and lemon juice as well as a delicious array of fat burning, water regulating, and insulin controlling herbs and spices (think cayenne, mustard, cilantro, parsley, cinnamon, and cloves).

The Pampered Chef Garlic Press #2575

There’s no need to remove the peel before pressing! Add fresh garlic to pizza, breads, sauces, stir-fry, dips and more with this exclusive garlic press.

Food Grade Himalayan Crystal Salt – Coarse Granulated – 1000 g – Salt Cooking Salt – Imported By The Spice Lab

Imported by The Spice lab – Himalayan Pink – gourmet salt is pure, hand-mined salt found naturally deep inside the pristine Himalayan Mountains. The high mineral Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds which indicates a beneficial amount of 84 trace elements & iron. The clean crystals are Gourmet Food Grade and the highest quality Himalayan salt available.This 250 million year old, Jurassic era sea salt is known for its healing properties and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind. For centuries, Himalayan salt has been used as folk remedies for a variety of health issues. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of Himalayan Pink salt.All Natural Red & White Speckled Crystals, Perfect for Salt Mills, High Mineral Content, Dry, Gourmet Food Grade

Acutos Blue Silicone Garlic Peeler – Peel Garlic Fast & Easy! The Ultimate Garlic Peeler, Roller, Tube for Peeling Garlic Cloves.

Are You Looking For A Quality Garlic Peeler That Peels Garlic Cloves In Less Than 5 Seconds (with little effort)? The Acutos Garlic Peeler  is proven to peel whole garlic cloves in seconds so that you can add fresh garlic to your recipes. Most garlic peelers have a smooth inner surface that is less effective for peeling garlic cloves. Some are not even made with 100% Food Grade Silicone.  The Acutos Garlic Peeler has the following features: 1) Ridged Inner Surface to peel your garlic cloves fast and easy so that peeling garlic is not a tedious and painful exercise. 2) 100% Food Grade Silicone. 3) Dishwasher Safe. When You Order Today on Amazon, You Get 1) Acutos Garlic Peeler 2) Bonus – Free Downloadable COOKBOOK Click the “Add to Cart” Button to Get Your Own Acutos Garlic Peeler On Amazon & Start Peeling Your Garlic Cloves Quickly & Easily!

The Amazing World Of Herbs: How To Instantly Improve Your Recipes (Cooking With Herbs, Herbs and Spices, Herbs)

The Amazing World Of Herbs: How To Instantly Improve Your Recipes Today only, get this Amazon bestseller for just $2.99. Regularly priced at $4.99. Read on your PC, Mac, smart phone, tablet or Kindle device. You’re about to discover how to… As a national of Trinidad and Tobago (the most southerly of the Caribbean Islands), it is our culture to add a lot of herbs to our dishes. It is my mother weekly routine to visit our local where she purchases a variety fresh green herbs. She will then add the blended herbs to our dishes. Adding herbs to your dishes take your meal to a different and higher level which we would call ‘Finger Licking Good’! Not to mention herbs have a lot of medical benefits. In this book, I have listed some of the widely used herbs, with their characteristics and of course some great recipes which I hope you will try and enjoy! This e-book will help you discover the different herbs that have amazed millions of cooks around the world. You will be able to find the herbs that will help you come up with dishes and meals that will certainly astonish the ones who will be eating your food! It is important to learn how to make use of these herbs to enhance the flavors of the food you are cooking. Here Is A Preview Of What You’ll Learn… 1. Handling herbs for cooking 2. Basil 3. Chive 4. Cilantro 5. Dill Much, much more! Download your copy today! Take action today and download this book for a limited time discount of only $2.99!

Herbs and Spices: Natural Health Benefits – What Doctors Don’t Tell You! Super Charge Your Health with Natural Herbs and Spices (Herbal Remedies! The Complete … Health and Wellness Using Herbs and Spices)

DISCOVER:: The Natural Benefits of Herbs and SpicesA Complete Guide for using Herbal Remedies to Improve Your HealthThis book contains a brief overview of over 20 herbs and spices that are commonly used in many cuisines found around the world. The book explains why spices were so important in developing new trade routes throughout the world and lead to the exploration of the world. It also explains how herbs and spices have been used for medicinal purposes throughout history, especially in traditional medicines around the world.The book explains how the spices and herbs are cultivated, where they were originally found and if they can be grown at home. For the spices and herbs that can be grown in the garden, the book will briefly touch on what is required for each individual herb or spice to allow it to successfully grow outdoors or in containers in the kitchen. Along with information on cultivation, readers will also learn how to tell when an herb is fresh when they buy it in the market or grow it in their gardens.Learn the Top 20 Herbs & Spices that will Super Charge Your Health!Most people are used to having dry spices in their pantry, but the book how long they should kept on shelves and why fresh herbs are more beneficial for both culinary and medicinal uses. For readers who love to cook, the culinary uses for each spice or herb are briefly mentioned and their common uses in recipes are touched upon. By the time you finish this book, you will want to try growing some of these herbs and spices in your garden. Download:: This Guide on Herbs and Spices to learn about….. • The Value of Spices and Herbs • Anise through Cardamom • Chili Peppers through Cloves • Cumin through Ginger • Lavender through Oregano • Paprika through Sea Salt • Tarragon through Vanilla BeanWant to Know More?Hurry! For a limited time you can download “Herbs and Spices: Natural Health Benefits – What Doctors Don’t Tell You! Super Charge Your Health with Natural Herbs and Spices” for a special discounted price of only $3.99 Download Your Copy Right Now!Just Scroll to the top of the page and select the Buy Button. —————TAGS: herbs and spices, herbs and spices for healing, herbs and spices recipes, herbs and spices cookbook, herbal remedies, natural remedies, herbal medicine

Herbs & Spices: The Amazing Health Benefits Of Herbs & Spices And How To Implement Them In Your Diet

Discover The Amazing Health Benefits Of Herbs & Spices And How To Implement Them In Your DietEvery day more people are discovering the health benefits of herbs and spices. This is not surprising. Herbs and spices have been proven as a great source of natural remedies, in addition to making your food taste great.This book will reveal the best kept secrets as to why Herbs and Spices are not just ordinary seasonings but natural remedies, from the common cold to different types of cancer. They are not here to give a miracle cure but when you incorporate them in your dishes, you have just made preventive steps! You might not want to leave the supermarket without a fresh herb or a container of freshly ground spices after reading this book!Here Is A Preview Of What You’ll Learn… Mother Nature’s List Of Goodies Why You Need Herbs & Spices In Your Diet Herbs & Spices Health Benefits Tips On Implementing Herbs & Spices In Your Diet Healthy Recipes With Herbs & Spices A Guide For What Food Goes Well With Herbs & Spices Much, much more!Download your copy today!Tags: herbs, spices, herbs and spices, herbs and spices recipes, herbs and spices cookbook, herbs and spices benefits, natural remedies, detox, cleanse, health, vitality, energy, weight loss, lose weight, fat loss, fitness and diet, dieting, healthy, healthy living

Spices In The Kitchen

Using Spices in the kitchen can enhance the flavors of the dish tremendously when used properly. Chef William introduces you to the most popular spices used in the kitchen. He includes a brief history of the spice, as well as how to store and cook with it. Chef William has included recipes to help familiarize you with these spices. One of the secrets of great tasting meals is knowing how to blend and mix spices herb during the cooking process.Chef William shares that with you. Making your own spice rack with only the spices you will use can lead to a whole new dinning experience you don’t want to miss.

On the Wall Spice Rack Size: 48″

SR-348 Size: 48″ Features: Product Type: -Spice Rack. Rack Type: -Wall Mounted. Material: -Wood. Dimensions: Overall Product Weight: -2 Pounds. Size 38″- Overall Width – Side to Side: -11 Inches. Size 38″- Overall Depth – Front to Back: -2.5 Inches. Size 42″- Overall Width – Side to Side: -11 Inches. Size 42″- Overall Depth – Front to Back: -2.5 Inches. Size 48″- Overall Width – Side to Side: -11 Inches. Size 48″- Overall Depth – Front to Back: -2.5 Inches. Size 54″- Overall Width – Side to Side: -11 Inches. Size 54″- Overall Depth – Front to Back: -2.5 Inches. Size 12″- Overall Height – Top to Bottom: -12.25 Inches. Size 14″- Overall Height – Top to Bottom: -14.25 Inches. Size 21″- Overall Height – Top to Bottom: -21 Inches. Size 19″- Overall Height – Top to Bottom: -19.25 Inches.

The Spice Lab’s Black Malabar Peppercorn 16 Oz. bag – Premium (Whole)

Malabar whole black peppercorns are considered the best black Peppercorns, they are left on the vine longer so they develop a deep, rich flavor. The berries are picked from the vine just before they fully ripen and turn red. As they are dried, they turn black. Tellicherry pepper has a full, robust flavor. Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Refined piperine, by weight, is about one percent as hot as the capsaicin in chili peppers. The outer fruit layer, left on black pepper, also contains important odor-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. Pepper loses flavor and aroma through evaporation, so airtight storage helps preserve pepper’s original spiciness longer. Pepper can also lose flavor when exposed to light, which can transform piperine into nearly tasteless isochavicine. Once ground, pepper’s aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason.

Kyocera The Everything Mill Adjustable Grinder, Black

This versatile mill provides an adjustable dial that allows fine to coarse grinds, while the cap keeps spices dry in humid conditions. The grinding mechanism is made from an advanced ceramic close in hardness to diamond that will never rust providing ultra long-life performance. The clever upright design of the mill will keep your shelves and counters clean from residual grinds. Suggested Spice Use: Coarse Salts, Peppercorns, Sesame Seeds, Flax Seeds, Mustard Seeds, Dried Oregano, Celery seeds, Any Dried Herb Leaves, Red Pepper Flakes, Parsley Flakes, Cumin Seeds. Black top with clear glass base.

HIC The Garlic Chop Garlic Chopper, Lime Green

The Garlic Chop cuts fresh garlic quickly and easily without transferring strong odors to your hands! With just a twist of the bulb-shaped garlic chopper, you can chop up to 4 cloves of garlic at once to any desired size, from coarsely chopped to diced, minced, crushed and even garlic paste! The more you turn, the finer it chops. Enjoying the health benefits of garlic has never been easier. Make homemade garlic bread, garlic shrimp – even garlic infused olive oil. The Garlic Chop’s interlocking teeth are super strong – strong enough to cut and chop other veggies, such as onions, carrots, ginger and chili peppers. The inner plate lifts your chopped ingredients to the surface for easy access, with just the push of a button! No more digging or scraping your garlic out, like you would from a garlic press. Made from BPA-free polycarbonate with a grooved exterior for slip-free operation, even when hands are wet! Super strong, easy to use. Rinses clean or top-rack dishwasher safe.

The Spice Lab Finely Ground Pure Himalayan Salt, 2 pounds

The Himalayan salt beds formed in the Jurassic era when large seas dried out. The massive salt flats where covered up through the ages, they became locked deep in the earth. Local weather, erosion and water leached minerals into the berried salt, imparting minerals color and taste. This gourmet salt is pure, hand-mined deep inside the pristine Himalayan mountains. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The darker the color the more minerals are in the salt.

The Spice Lab Finely Ground Pure Himalayan Salt, 2 pounds

The Himalayan salt beds formed in the Jurassic era when large seas dried out. The massive salt flats where covered up through the ages, they became locked deep in the earth. Local weather, erosion and water leached minerals into the berried salt, imparting minerals color and taste. This gourmet salt is pure, hand-mined deep inside the pristine Himalayan mountains. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The darker the color the more minerals are in the salt.

The Spice Lab Finely Ground Pure Himalayan Salt, 2 pounds

The Himalayan salt beds formed in the Jurassic era when large seas dried out. The massive salt flats where covered up through the ages, they became locked deep in the earth. Local weather, erosion and water leached minerals into the berried salt, imparting minerals color and taste. This gourmet salt is pure, hand-mined deep inside the pristine Himalayan mountains. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The darker the color the more minerals are in the salt.

The Spice Lab Finely Ground Pure Himalayan Salt, 2 pounds

The Himalayan salt beds formed in the Jurassic era when large seas dried out. The massive salt flats where covered up through the ages, they became locked deep in the earth. Local weather, erosion and water leached minerals into the berried salt, imparting minerals color and taste. This gourmet salt is pure, hand-mined deep inside the pristine Himalayan mountains. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The darker the color the more minerals are in the salt.

The Spice Lab Finely Ground Pure Himalayan Salt, 2 pounds

The Himalayan salt beds formed in the Jurassic era when large seas dried out. The massive salt flats where covered up through the ages, they became locked deep in the earth. Local weather, erosion and water leached minerals into the berried salt, imparting minerals color and taste. This gourmet salt is pure, hand-mined deep inside the pristine Himalayan mountains. The high mineral content of the Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds. The darker the color the more minerals are in the salt.

The Spice Route: A History (California Studies in Food and Culture)

The Spice Route is one of history’s greatest anomalies: shrouded in mystery, it existed long before anyone knew of its extent or configuration. Spices came from lands unseen, possibly uninhabitable, and almost by definition unattainable; that was what made them so desirable. Yet more livelihoods depended on this pungent traffic, more nations participated in it, more wars were fought for it, and more discoveries resulted from it than from any other global exchange. Epic in scope, marvelously detailed, laced with drama, The Spice Route spans three millennia and circles the world to chronicle the history of the spice trade. With the aid of ancient geographies, travelers’ accounts, mariners’ handbooks, and ships’ logs, John Keay tells of ancient Egyptians who pioneered maritime trade to fetch the incense of Arabia, Graeco-Roman navigators who found their way to India for pepper and ginger, Columbus who sailed west for spices, de Gama, who sailed east for them, and Magellan, who sailed across the Pacific on the exact same quest. A veritable spice race evolved as the west vied for control of the spice-producing islands, stripping them of their innocence and the spice trade of its mystique. This enthralling saga, progressing from the voyages of the ancients to the blue-water trade that came to prevail by the seventeenth century, transports us from the dawn of history to the ends of the earth.

The Spice Lover’s Guide to Herbs and Spices

IACP Cookbook Award FinalistNobody knows herbs and spices like Tony Hill, owner of Seattle’s famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover’s Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.”Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there.”—Regina Schrambling, Los Angeles Times”Even those who never cook may find themselves often dipping into this intriguing read.”—CeCe Sullivan, The Seattle Times

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice

The Taste of Conquest offers up a riveting, globe-trotting tale of unquenchable desire, fanatical religion, raw greed, fickle fashion, and mouthwatering cuisine–in short, the very stuff of which our world is made. In this engaging, enlightening, and anecdote-filled history, Michael Krondl, a noted chef turned writer and food historian, tells the story of three legendary cities–Venice, Lisbon, and Amsterdam–and how their single-minded pursuit of spice helped to make (and remake) the Western diet and set in motion the first great wave of globalization. Sharing meals and stories with Indian pepper planters, Portuguese sailors, and Venetian foodies, Krondl takes every opportunity to explore the world of long ago and sample its many flavors. Along the way, he reveals that the taste for spice of a few wealthy Europeans led to great crusades, astonishing feats of bravery, and even wholesale slaughter.As stimulating as it is pleasurable, and filled with surprising insights, The Taste of Conquest offers a compelling perspective on how, in search of a tastier dish, the world has been transformed.Praise for The Taste of Conquest“An altogether rich, perfectly seasoned slice of world history.”–The Boston Globe“As a chef I have always been deeply intrigued by the mystique of spices. Michael Krondl’s book awakens and transports the reader into this mysterious world, showing us how our lives and history have been transformed by the sensuous odors of cardamom, nutmeg, and turmeric.”–Gray Kunz, chef and owner of Café Gray and Grayz, co-author of The Elements of Taste“Fascinating . . . spicy reading for food and history lovers alike.”–Associated Press“A delicious treat.”–The Vancouver Sun“Witty and erudite.”–Financial Post“Enticing.”–Chicago Tribune

The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds

Winner of the 1991 International Association of Cooking Professionals award, this book presents an A to Z guide to familiar and exotic spices. Each spice is shown in its various guises with information on its origins and history; its cultivation; its aroma and flavor; and its culinary and other uses. Full-color photos throughout.

The Spice and Herb Bible

The classic reference – expanded and in full color. Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs. The second edition of this classic reference is significantly expanded, with four new spices and herbs as well as 25 additional blends. The book is now printed in full color and features color photography throughout. Every herb and spice has a handsome and detailed color photograph to make identification and purchasing a breeze. The book includes fascinating and authoritative histories of a wide range of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary. The Spice and Herb Bible, Second Edition, includes 100 spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-equipped kitchen.

The Spice Lab’s – ( Food Grade ) Himalayan Crystal Salt – Dark Pink – (Coarse) – 1 Kilo 2.2 Pounds

Himalayan Dark Pink – Our Gourmet salt is pure, hand-mined salt found naturally deep inside the pristine Himalayan Mountains. The high mineral Himalayan salt crystals range in color from sheer white to varying shades of pink to deep reds which indicates a beneficial amount of 84 trace elements & iron. The clean crystals are Gourmet Food Grade and the highest quality Himalayan salt available. This 250 million year old, Jurassic era sea salt is known for its healing properties and is used by health professionals, spas and individuals who are interested in utilizing natural products to heal the body and relax the mind. For centuries, Himalayan salt has been used as folk remedies for a variety of health issues. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of Himalayan Pink salt. All Natural Red & White Speckled Crystals, Perfect for Salt Mills, High Mineral Content, Dry, Gourmet Food Grade