Flammarion, Hardcover, 9782080300652, 192pp.
Publication Date: October 21, 2008
The first volume of this gift set traces the fascinating history of spices from their use in Ancient Greece and Rome, and their discovery by Europeans on their travels around the world, to their use today in cooking, perfume, and medicine. The second volume presents more than eighty different spices and blends—from mild or fragrant to extra-spicy and pungent—and explains their origins and common culinary uses. Useful tips include how to choose spices, mix your own blends, incorporate them into recipes, and conserve them for best results. Each spice is identified by genus and species as well as its common name, and the book is completed with a guide of the best spice suppliers in the world. This attractive, two-volume gift set with ribbon closure will add flavor to any chef’s bookshelf and provide hours of inspiration in the kitchen.
"A very beautiful book that does not supplant several other recent books (in) the subject but makes its subject more appealing and accessible, spread over two gorgeously packaged volumes with superb photos by Sophie Boussahba....Tied with ribbon and set in a slipcase, this is a remarkably well-priced gift book for the real foodie or serious cook." ~JohnMariani.com
"Tied with ribbon and set in a slipcase, this is a remarkably well-priced gift book for the real foodie or serious cook." ~Esquire
"It is a presentation that captures their age-old allure, one so strong it could pull men around the world and into new lands." ~Books-for-cooks.com
"...makes an attractive gift..." ~Edible Aspen