- Paperback: 284 pages
- Publisher: Rockridge Press (7 November 2017)
- Language: English
- ISBN-10: 162315975X
- ISBN-13: 978-1623159757
- Product Dimensions: 18.8 x 2.3 x 23.4 cm
- Boxed-product Weight: 676 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 140,952 in Books (See Top 100 in Books)
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Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World Paperback – 7 Nov 2017
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At last, a book that finally simplifies the unnecessarily complicated world of spices. Mark Stevens tells you just what you need to put together veritable flavors and dishes celebrated throughout the world. For anyone who has ever been intimidated by the spice aisle, or for those looking to flex their cooking muscles, this book is for you. Matt Moore, author of A Southern Gentleman s Kitchen, The South s Best Butts, and Have Her Over For Dinner.
Cooking with Spices is part reference book, part cookbook, and part international culinary journey. A trip to an international grocery store can be thrilling and incredibly intimidating and some cooks learn the hard way that too much of a new spice can throw off an entire dish. This book gives novice and seasoned cooks the confidence to embrace the adventure of trying new cuisines. Chef Amy Sins, author of Ruby Slippers Cookbook
Anyone who loves cooking from expert chefs to new cooks just starting out in the kitchen to those who simply appreciate a well-crafted meal will find inspiration and adventure in Cooking with Spices. With recipes that are easy to follow and fascinating tidbits from history and science sprinkled throughout its pages, Stevens has combined his vast experience as a traveler with his cooking expertise to give us a recipe book that you'll enjoy from start to finish. Denver Nicks, author of Hot Sauce Nation and co-host of Snacks and Snacks webseries.--162315975
About the Author
MARK C. STEVENS acquired his love for flavor and food from his Italian grandmother. Following his passion around the world, Mark has tested culinary delights on almost every continent. When Mark is not trading recipes with locals or cooking for friends, he works in film and television.
From the Publisher
Inside Cooking with Spices you'll find
Recipes from Around the World
Uncover spices and recipes by region from India & Sri Lanka, Asia, the Americas, the Mediterranean, the Middle East, Africa, and Europe.
More Than 100 Recipes
Follow simple, step-by-step instructions for rubs, pastes, sauces, and blends for everyday seasoning.
Advice for Mastering the Art of Spicing
Learn the perfect spice, herb, and food pairings. Plus, discover the origins, cultural significance, and medicinal uses of over 50 easy-to-find spices.
Sample Recipe: Backcountry Chimichurri Sauce (Makes 1 1/2 Cup)
Good For: chorizo/sausages, chicken, barbecued steak, as a dip for bread/ grilled veggies
Chimichurri is a classic South American green sauce used for meats, chicken, sausages, chorizo, and cheese. It brightens any salted meat and is great in butternut squash and winter soups. Eating this sauce makes me nostalgic for tents, sleeping bags, and sleeping under the stars in the Argentine backcountry.
Put the parsley, mint, tarragon, onions, and chile in a food processor. With the machine on, slow drizzle in the olive oil until it reaches your desired consistency. Squeeze in some lemon juice and season with the salt, black pepper, and sassafras (if using). Store in an airtight container for up to 3 days. The flavors are best after 1 day.
A double batch will never go to waste. This is by far the most popular sauce at our asados so expect to be asked for more by your guests. Some will eat it out of the jar. Some will ask to take some home.
- 3 bunches parsley leaves, stems discarded
- 1 bunch mint leaves, stems discarded
- 1 bunch tarragon leaves, stems discarded
- 4 small pickled onions and their pickle juice
- 3 garlic cloves, chopped
- 1 ancho chile, stemmed and seeded
- Freshly squeezed lemon juice
- ⅓ cup extra-virgin olive oil, plus additional if needed
- Coarse sea salt
- Freshly ground black pepper
- ½ teaspoon sassafras (optional)
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Must buy for cooks looking to spice it up in the kitchen!