Description
Book SynopsisIf your idea of kicking up a dish is using salt and pepper, there's a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don't have to be those scary, untouchables on the supermarket shelf.
Table of ContentsIntroduction.
PART I: Taking the Spice Route.
Chapter 1: A Spicy Tale.
Chapter 2: The Spice Rack: A Guide to Dried Spices.
Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments.
Chapter 4: Spicing Up Your Kitchen.
PART II: Spicy Skills.
Chapter 5: Spicy Know-How.
Chapter 6: Make No Mistakes.
Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients.
Chapter 8: Spicy Game Plans.
PART III: On the Starting Line.
Chapter 9: Basic Rubs and Spice Mixes.
Chapter 10: Marinades and Sauces.
Chapter 11: Salsas and Salads.
Chapter 12: Light Fare.
PART IV: From the Main Course to the Finish Line.
Chapter 13: Chicken.
Chapter 14: Meat.
Chapter 15: Seafood.
Chapter 16: Vegetables and Legumes.
Chapter 17: Pasta, Potatoes, and Grains.
Chapter 18: Quick Breads and Sweets.
Chapter 19: Beverages.
PART V: The Part of Tens.
Chapter 20: Ten Spicy Presentations.
Chapter 21: Ten Spicy Sources.
Appendix A: Metric Conversion Guide.
Appendix B: Glossary of Cooking Terms.
Appendix C: Spice Quantity Guide.
Index.
Book Registration Information.
