The Spice Bible

The Spice Bible

Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes

By Jane Lawson

Stewart, Tabori, & Chang, Paperback, 9781584796954, 447pp.

Publication Date: May 1, 2008

The only book on spices that any chef or aspiring cook will ever need, "The Spice Bible" is a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entryfrom ajowan through wolfberryincludes a description of the spice's origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?)
Like its companion volume, "The Produce Bible," this must-have book also features more than 250 recipesfor appetizers, soups, entrees, side dishes, breads, desserts, and morethat highlight each ingredient's distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook.
The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout, "The Spice Bible" is an invaluable resource for anyone looking for a pinch of personality in their cookingor a dash of inspiration.

About the Author
Jane Lawson, who worked as a chef in Sydney for many years, is now a consultant to a variety of food-related businesses and publications in Australia. The author of several cookbooks, she lives in Balgowlah, a suburb of Sydney.