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Cooking with Spices For Dummies, by Jenna Holst
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If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen.
Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like:
- What makes up a basic spice collection
- Advice on essential tools—including mills, graters, and mortar and pestle
- Preparing spices for cooking—including knowing which spices to toast, sauté, or grate
- A tour of the world of spices by region and country
- Menu planning and menu samplers arranged by country
Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature:
- Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue
- Marinades and sauces—including South of the Border Marinade and Teriyaki sauce
- Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad
- Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili
- Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf
- Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry
Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.
- Sales Rank: #192328 in Books
- Brand: Southworth
- Published on: 2001-10-29
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x .69" w x 7.40" l, 1.33 pounds
- Binding: Paperback
- 360 pages
- Frame Color - Mahogany
- Frame Material - Wood
- Frame Type - Certificate, Document
- Height [Nom] - 13 in
- Insert Size - Up to 8 1/2 x 11
From the Back Cover
Free daily eTips at dummies.com
Includes 100 deliciously zesty foolproofrecipes — with nutrition information
Add spicy pizzazz to every dish you make! Want to "kick up" the flavor of your meals — simply, cheaply, and healthfully — but can't tell cardamom from coriander? Relax! This friendly guide demystifies the secrets of your spice rack and helps you cook up mouthwatering dishes such as Hot and Spicy Roasted Ribs, Cajun Spiced Shrimp, Pasta Puttanesca, Tandoori Chicken, and more.
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About the Author
Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Excellent, Fun, And Educational
By John Thomas
This is a very entertaining book, as well as educational. If you're really into cooking like I am, you may be like I once was as to thinking spices are all about just simply using what you like, or trial and error. This book is like a cookbook for spices and rubs that really gets down into it. It's funny that most people have cookbooks or at least a recipe file on their favorite eats, but when it comes to spices that just tend to leave it at whatever is available or familiar with. Read this book and really learn how to embellish your favorite dishes so they can be all they can me. Highly recommended..: )
6 of 6 people found the following review helpful.
Review
By Claudia E. Coleman
Great reference book for spices and their uses. To some using spices may be a no brainer but I was looking to experiment with different flavors. This book does the job. Would recommend it for anyone wanted to savor their pallet with new spices.
4 of 4 people found the following review helpful.
Easy to understand
By larry244
A great addition to my Dummies labrary. I no longer have to keep the pizza man's number pinned to the wall by the stove.
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