From chile to saffron, vanilla to ginger, spices have a long history and a story to tell. In Spices, Indian-born food writer celebrates their distinctive flavors in her original recipes. All the recipes contain the spices associated with their continent of origin. Fascinating tales of the Great Chile Migrations, the Spice Empires of the Romans and Venetians, the Romance of the Silk Road and many more provide ample food for thought.
Aromatic, subtle, pungent or fiery-every country has typical spice mixes that epitomize its cooking. A chapter on the Americas includes America Apple Pie with delicate autumnal spicing, and Cajun Spiced Corn and Bacon Chowder. Europe covers recipes from Plum Chutney to Scandinavian Mulled Wine. Africa and the Middle East showcases dishes such as spicy Prawn Piri Piri to Moroccan Grilled Fish with verdant chermoula spice paste. You'll love recipes from South Asi-the Indian Subcontinent: try Spicy Coconut Prawns from Kerala, of Almond and Cardamon Lamb. Try dishes from Japan, China and Korea such as Sushi or Chinese Red-cooked Chicken with Star Anise. South-east Asia stars a fiery riot of spice dishes-from Thai Green Curry to Vietnamese Salad.
具體描述
讀後感
評分
評分
評分
評分
用戶評價
相關圖書
本站所有內容均為互聯網搜索引擎提供的公開搜索信息，本站不存儲任何數據與內容，任何內容與數據均與本站無關，如有需要請聯繫相關搜索引擎包括但不限於百度，google,bing,sogou 等
© 2025 qciss.net All Rights Reserved. 小哈圖書下載中心 版权所有