|Herbs and Spices
| Mridula Baljekar
| Curry Lover's Cookbook
Curry Lover's Cookbook brings together an inspirational collection
of recipes and shows just how easy it is to make delicious and authentic
curries at home. The basics of curry making are fully explained with a useful
guide to the elements of curries, along with information on spices, herbs,
and different pastes to use.
| Cook, Sandra; Slavin, Sara; Jones, Deborah
Salt & Pepper: the Cookbook
2004 James Beard Award Nominee for Photography; The range of flavors
available in gourmet salts and fresh peppercorns of every color are bringing
to all kinds of dishes added complexity and nuance. Salt & Pepper
takes readers on a culinary journey through the wide world of new and
exotic salts and peppers --from fleur de sel and gray salt to Szechuan
and pink peppercorns--and reveals their essential influence on the taste
of good food.
| Tony Hill
| Contemporary Encyclopedia of Herbs and Spices
: Seasonings for the Global Kitchen
This exhaustive reference is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends. Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, it features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines–some with recipes–on how to cook with each seasoning.
--More CookBook Info
|From Curries to Kebabs : Recipes from the Indian
2004 James Beard Award Winner for International;
2004 IACP Award Nominee for International Category; From
one of the world's best-loved authorities on food from India and the world
comes an evocative and irresistible survey of the world's greatest dishes.
Starting with classic curries of her native India, Madhur traces the outside
influences that have left their mark on Indian food and goes on to show
how the Indian diaspora has mingled the flavors of India with the cuisines
of Africa, the West Indies, Asia, Europe, and South America. She concludes
with a look at Indian cuisine as it is practised everywhere, from the Pacific
Rim to her own kitchen in the United States.