Flavoring with Spices

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Description: Throughout history and around the world, cultures have used spices -- the seeds, bark, roots, pods, and berries of various aromatic plants -- to enhance and preserve virtually every type of food. 

While pepper and coriander show up in the cuisines of every continent, other spices are extricably linked to their countries of origin, Hungarian cooking, for instance, would be unthinkable without paprika and, in the West, Indian cooking would not be recognized without spice blends of coriander, fenugreek, ginger, pepper, cumin, mustard, turmeric, cinnamon, and chiles. 

In Spices, 30 easy recipes attest to the versatility and appeal of spices. For an appetizer, try Eggplant Dip with Coriander and Sesame Seeds. Entrees include Malaysian Lamb Curry with Green Curry Paste. Spices can bring vegetables to new heights, as in Spicy Potatoes with Garlic Three-Seed Sauce. They can even work their magic in desserts, as in spicy chocolate fig "cupcake" dessert. 

Spices is beautifully illustrated with full-color photographs. If variety is the spice of life, then use them to introduce variety into your kitchen. 

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Condition: Good condition.