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Download The Complete Spice Book: From Allspice to Vanilla--the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack ePub

by Maggie Stuckey

Download The Complete Spice Book: From Allspice to Vanilla--the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack ePub
  • ISBN 0312201311
  • ISBN13 978-0312201319
  • Language English
  • Author Maggie Stuckey
  • Publisher St. Martin's Griffin (January 15, 1999)
  • Pages 288
  • Formats docx azw mobi txt
  • Category Hobby
  • Subcategory Home Improvement and Design
  • Size ePub 1175 kb
  • Size Fb2 1358 kb
  • Rating: 4.6
  • Votes: 831

A collection of two hundred recipes, medicinal uses, beauty tips, crafts and household projects, and ancient lore revolving around spices

You can tell that Maggie Stuckey is both a gardener and a cook.

The Complete Spice Book : From Allspice to Vanilla-the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack. You can tell that Maggie Stuckey is both a gardener and a cook. And, while the recipes, of which there are 200 for the 30 Spices listed, are enticing, it is her sense of history that I thoroughly enjoyed. Written concisely and clearly, her storytelling takes us back to the the lands and people who first enjoyed these spices. We came across this book while looking for information on Cardamom and were hooked by the time we reached the entry for Elettaria Cardamomum.

The Complete Spice Book: From Allspice to Vanilla-the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack. 0312201311 (ISBN13: 9780312201319).

Find nearly any book by Maggie Stuckey. Get the best deal by comparing prices from over 100,000 booksellers.

The Complete Spice Book: From Allspice to Vanilla-the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack Jan 15, 1999.

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The Complete Spice Book From Allspice to Vanilla-the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack (9780312201319) Maggie Stuckey, ISBN-10: 0312201311, ISBN-13.

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All spice" redirects here. For all spices, see List of culinary herbs and spices. Allspice is the dried fruit of the Pimenta dioica plant

All spice" redirects here. pungent fruit of the Pimenta dioica. Allspice is the dried fruit of the Pimenta dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are often used for smoking meats where allspice is a local crop.

This book is a marvelous guide to what we call spices-the universe . His voyage was fruitful nonetheless: he brought back chiles, allspice, and vanilla, which disseminated across Europe

This book is a marvelous guide to what we call spices-the universe of fruits, grains, stems, flowers, and roots that grow in faraway places. I wrote this book because I have found that most people know relatively little about spices: where they are from, how they grow, what they look like in their natural environment, how labor-intensive it is to harvest many of them, and, ultimately, how to use them and be inspired by them in the kitchen. His voyage was fruitful nonetheless: he brought back chiles, allspice, and vanilla, which disseminated across Europe. Simply by being along the route, ports developed into important trade centers.

Start studying Spices. Learn vocabulary, terms and more with flashcards, games and other study tools. the hard, aromatic, almost spherical seed of a tropical tree. the evergreen tree that bears seeds, native to the Moluccas. an aromatic plant of the mint family, used as a culinary herb. having a pleasant taste or smell.

Talk about The Complete Spice Book: From Allspice to Vanilla--the Ultimate Companion to the Ancient and Everyday Wonders on Your Spice Rack


Priotian
IT`s a good book very and very helpful I`M using it all the time in my cooking and the recepies are very helpful
Golden Lama
You can tell that Maggie Stuckey is both a gardener and a cook. And, while the recipes, of which there are 200 for the 30 Spices listed, are enticing, it is her sense of history that I thoroughly enjoyed. Written concisely and clearly, her storytelling takes us back to the the lands and people who first enjoyed these spices.  We came across this book while looking for information on Cardamom and were hooked by the time we reached the entry for Elettaria Cardamomum. The spices ,and the recipes for those spices, included in this book are: Allspice, Anise, Caraway, Cayenne and Chili Peppers, Cinnamon, Cloves,  Coriander, Cumin, Dill Seeds, Fennel, Fenugreek, Ginger, Horseradish, Juniper Berries, Mace, Mustard Seeds, Nutmeg, Paprika, Pepper, Poppy Seeds, Saffron, Sesame Seeds, Star Anise, Tumeric, Vanilla. Also, conveniently included are the recipes for Curry Powder and Five-Spice Powder.
Juce
This is a very quick and enjoyable read. It is clear almost to the point of being textbook, but with a humor that makes it fun rather than dry. Each spice gets a chapter. Infomation on each spice includes history and legend, current medicinal uses, crafts and household uses, as well as other interesting factual tidbits about the spices such as the coffe rituals of Arab cultures. And, of course, there are recipes that you can nearly taste as you read them. I checked this out of the library and now I am buying it for my own reference collection of cookbooks. It would be a great gift for anyone who cooks (or wants to learn).