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 any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free–a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.
The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. 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.
About the Author
Sara Engram is the cofounder of The Seasoned Palate, Inc., based in Baltimore. The Seasoned Palate specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company’s tsp spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.
This book has given me a few more ideas on how to use my herbs. A nice reference to have on hand.
You can really tell how much the authors love to cook. The care that they used to compile this book shines through! If you love spices, the exotic, and fun trivia, this book will captivate you. I especially loved the fun facts about spices and their history. It made me really appreciate how lucky I am (today) that I can just go to grocery store and pick them up so easily when they were so difficult to acquire in the past. But I think what most impressed me this book was that it made me think of spices in different ways. What I mean is it broadened my mind as to what dishes I might want to try different spices or add spices to a dish that I never thought would work. An easy example is adding cinnamon to yogurt or whipped cream to make it punchier. Or adding in a dish a spice that I would normally add to a `salty dish’ to a `sweet dish.’ For example, they suggest adding to corn bread mild chili or thyme. I am so used to having the sweet honey cornbread that it was a nice switch. It really made me realize that you can really change a dish by adding such a simple ingredient! And I loved how this small addition can make your mouth feel so alive!. This book inspired me to try new spices and use `old’ ones in fun ways. I really got to me how important it is to eat: responsibly, healthy and organically. I only wish there were more spices in the book!
To start, this book has all of the elements that I look for in a cookbook: hardcover, useful index, tasty recipes and interesting facts. I read through this book and marked so many recipes to try that I would have been better off marking those that I did NOT want to try. Of those that I have tried, most have been in the ‘Breakfast’ section so far: Gingerbread Waffles, Enlightened Oatmeal, and Spiced Pancakes. All excellent. In my opinion, these are not mediocre recipes with the addition of a few spices to make them interesting. It would be a simple matter of taking a Carmel Corn recipe and add a teaspoon of cloves to add a twist, but the recipes are good in their own right (some people in my family are not so thrilled about playing with spices). Beyond the recipes, there is an introductory section that explains the sources and brief histories of common (today) spices. Many pages have ‘fun facts’ about one of the spices featured in the recipe on that page: it was once widely believed that cloves were produced by genies, fennel grew wild on the plains of Marathon, counterfeit nutmegs have been whittled from wood by unscrupulous spice traders, and, in some countries, cardamom is preferred to cinnamon in sweets.
- Title: The Spice Kitchen: Everyday Cooking with Organic Spices
- Autor: Katie Luber
- Publisher (Publication Date): Andrews McMeel Publishing (October 20, 2009)
- Language: English
- ISBN-10: | 0740779729
- ISBN-13: | 978-0740779725
- Download File Format: EPUB, PDF