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Pepper: A History of the World’s Most Influential Spice

“A well-documented companion to Mark Kurlansky’s Salt.” ―Publishers Weekly Mark Kurlansky’s smash hit Salt exposed the fascinating history of this everyday staple to countless readers around the world. Now, in this perfect companion to Kurlansky’s book, Marjorie Shaffer illuminates the rich history of pepper for a popular audience.Vivid and entertaining, this sweeping tale of adventure and intrigue describes the essential role that pepper played in bringing both Americans and Europeans to Asia. From the abundance of wildlife on the islands of the Indian Ocean to colorful accounts of sultans entertaining their European visitors, this fascinating book reveals the often surprising story behind one of mankind’s most common spices.In this definitively researched and compelling story, Pepper: A History of the World’s Most Influential Spice, Shaffer combines history, customs, and food lore to deliver a mesmerizing tale that every foodie will have to own.

Salt: Cooking with the World’s Favorite Seasoning

Saltin all its forms is a hot culinary trend. It enhances any savory dish and makes the taste buds sing. In this beautiful book, top cook and food stylist Valerie Aikman-Smith introduces you to all kinds of salts, from Hawaiian Red Alaea Salt to Jurassic Salt. HerAppetizersinclude tasty Olive Suppli, Gazpacho with Smoked Salted Croutons, and fun Popcorn with Chili Salt. InEntrees,you’ll find the classic salt-crust method with new twists, such as indian-spiced Lamb in a Salt Crust, or how about Spicy Pork Satay with Roast Salted Peanut Sauce, or a refreshing Peach Caprese with Curry Salt? InSides and Breadsyou’ll discover tempting flatbreads and pretzel bites, and you’ll be captivated by Valerie’sDrinks and Sweets. How about a Black Olive Martini or Bloody Mary with Celery Salt, or a Chocolate Chip Cookie with Sea Salt? Be amazed as the flavors mingle in your mouth. Finally, a chapter ofRubs, Butters, and Brinesoffers you dozens of versatile ways to jazz up grilled meat or fish, vegetable crudites or potato chips, or use them with your own recipes. Once you’ve tried Valerie’s stunning recipes you will never look at salt in the same way again.*More than 50 recipes for starters, entrees, sides, seasoned rubs, and cocktails, with gorgeous photography by Jonathan Gregson.*The author’s work has been featured in magazines, on television in Everyday Italian with Giada De Laurentils, and in the films Titanic and Ocean’s Eleven.