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Author: Jack Turner

Publisher: Vintage Books

ISBN: 0375707050

Category: Cooking

Page: 352

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A history of the pursuit and use of spices notes how major voyages of discovery were linked to the spice trade, discussing the role of spices in the forging of relations between Europe and Asia and depicting spices as food enhancers, archaeological clues, aphrodisiacs, and more. Reprint. 17,500 first printing.
The Complete Book of Spices
Language: un
Pages: 160
Authors: Jill Norman
Categories: Cooking
Type: BOOK - Published: 1991 - Publisher: Viking Press

A photographic catalog of more than forty-five familiar and exotic spices accompanies a wealth of information on culinary, domestic, and medicinal uses and applications of spices
The Book of Spice
Language: en
Pages: 193
Authors: John O'Connell
Categories: Social Science
Type: BOOK - Published: 2015-10-29 - Publisher: Profile Books

Spices are rare things, at once familiar and exotic, comforting us in favourite dishes while evoking far-flung countries, Arabian souks, trade winds, colonial conquests and vast fortunes. From anise to zedoary, The Book of Spice introduces us to their properties, both medical and magical, and the fascinating stories that lie
The Flavour of Spice
Language: un
Pages: 312
Authors: Marryam H. Reshii
Categories: Cooking
Type: BOOK - Published: 2019-06-25 - Publisher: Hachette India

A book that celebrates spices, and the integral ways in which they shape what we eat.Throughout a career spanning thirty years, well-known food critic and writer (and little-known collector of spice-grinders of eclectic origin), Marryam H. Reshii has had a relentless love affair with spices. Such has been her passion
The Book of Herbs and Spices
Language: en
Pages: 128
Authors: John Hemphill, Rosemary Hemphill
Categories: Herbs
Type: BOOK - Published: 1984 - Publisher: Godfrey Cave Associates

Books about The Book of Herbs and Spices
Language: un
Pages: 384
Authors: Jack Turner
Categories: History
Type: BOOK - Published: 2008-12-10 - Publisher: Vintage

In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood. Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and