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En paz con la comida: Cómo me liberé de mis trastornos alimentarios y cómo tú también puedes hacerlo
by Jenni Schaefer Thom Rutledge"El libro que tienes en tus manos es probablemente la mejor guía para la superación de la anorexia escrita por una ex paciente. Y es, sobre todo, una historia de éxito." Rafael Santandreu, autor del bestseller Sin miedo Jenni llevaba mucho tiempo conviviendo con su trastorno alimentario; un trastorno que distorsionaba la percepción de su propia imagen y le provocarle secuelas físicas. Sin embargo, gracias a la terapia descrita en este libro Jenni empezó a comprender sus trastornos alimentarios como una relación tóxica y a percibirlos como una entidad distinta de sí misma. Así pudo romper con esa relación devastadora para siempre. En paz con la comida es un libro inspirador, compasivo, acompañado de numerosos ejercicios prácticos que ayudarán al lector a romper con su personal trastorno. Un libro que proporciona esperanza a millones de personas con desórdenes alimentarios, combinando la perspectiva y experiencias de una paciente con los consejos del terapeuta para alcanzar una vida más sana.
En uke i det italienske kjøkken
by Claudio RuggeriJeg bestemte meg for å skrive denne kokeboka etter å ha notert ned hva jeg spiste i løpet av en uke, alle rettene som moren min tilberedte og lagde til meg og søsteren min. Jeg håper å kunne gi litt veiledning til alle menneskene som har lurt på hva italienere faktisk spiser hver dag når de hører om det italienske kjøkken.
Encapsulation And Controlled Release Technologies In Food Systems
by Jamileh M. LakkisSince the launch of the first edition, several new encapsulation technologies have been introduced while older technologies have found newer applications in food systems. The main goal of this new edition is to expand on the information presented in the first edition and to bring to light new innovations in microencapsulation technologies and their impact on the food and health ingredients sector. As with the first edition, this book will be organized in chapters which focus on specific applications. Four new chapters will be added while existing chapters will be updated to reflect advances in the technologies presented.
The Enchantingly Easy Persian Cookbook: 100 Simple Recipes for Beloved Persian Food Favorites
by Shadi HasanzadeNematiFrom the kitchens of Persian families to your dining table, with The Enchantingly Easy Persian Cookbook you'll enjoy easy-to-follow recipes that achieve the vibrant flavors of authentic Persian cuisine.Yogurt, eggplant, lamb kebabs, saffron rice—if you have ever dined in a Persian restaurant then you know how rich, tantalizing, and satisfying Persian cuisine is. Yet many assume that making favorites, like Pomegranate and Walnut Stew or Saffron Syrup Cake, is too difficult to do at home.Shadi HasanzadeNemati grew up in the kitchen of her Persian mother and can still remember being mesmerized by the sweet aromas of saffron and cinnamon. Inspired by her family's heirloom recipes, Shadi has created a collection of simple, straightforward takes on authentic Persian favorites that are accessible enough for beginners, yet still fun for more seasoned cooks.The Enchantingly Easy Persian Cookbook brings the savory comforts and mystical essence of Persian home cooking to your dining table. The step-by-step instructions in this Persian cookbook make it easier than ever to create classic Persian mainstays in your own home.In this uniquely simple Persian cookbook, you'll find:100 recipes specifically designed to make Persian cooking fun and stress-free for beginnersA handy how-to guide for preparing basic Persian ingredients—such as de-seeding pomegranates, making saffron-water, drying limes, and storing fresh herbsPractical grocery shopping recommendations for Persian pantry staples like cardamom and sumac, plus useful photos for identifying unique ingredients such as ghee and clotted creamHelpful labels that indicate each recipe's level of difficulty, plus "worth the wait" labels for dishes that require more timeTried-and-true tips and tricks to make Persian cooking easier and more successfulMemory sidebars that accompany especially treasured recipes, describing Shadi's most cherished recollection connected to that dishWith the ease and simplicity of The Enchantingly Easy Persian Cookbook you'll have more fun (and less stress) as you find the magic in new Persian fare, and rediscover the enchantment of recipes you already love.
The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens
by Oscar Casares Dotty Griffith Sylvia CasaresBetter than going out for Mexican food!Mexican food--by which most of us mean Tex-Mex--is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You'll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you've picked your favorites from her 14 key sauces, you'll make unbelievable food for a family or a crowd, including:--Cheese Enchiladas with Chili Gravy--Spinach Enchiladas with Salsa Verde--Shrimp Enchiladas with Salsa Veracruzano--Stewed Chicken Breast Enchiladas with Salsa MoleAnd the Enchilada Queen is an expert in more than just enchiladas. Here you'll find appetizers, sides, breakfasts and desserts, such as:--Guacamole and Picamole--Kitchen Nachos--Gulf Coast Fish Tacos--Frontera Beef Fajitas--La Fonda Tortilla Soup--Arroz con Pollo--Huevos Rancheros--Refried Beans--Tamales with a variety of fillings--Sopapillas, Polvorones and BunuelosThe Perfect Margarita's here too, and so much more. In The Enchilada Queen Cookbook, you'll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You'll also get a resource for hundreds of family dinners--and a party between covers!
Enchiladas
by Chris Waters Dunn Cappy LawtonEnchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico's most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them.The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you'll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You'll learn the basic techniques for making many staples of the Mexican cocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. With Enchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands.With this book, you'll learn toMake corn tortillas from scratch, including colorful flavor-infused versionsFire roast fresh chiles and prepare dried chiles for enchilada sauces and molesDry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle)Make your own homemade queso fresco, crema Mexicana, and chorizoPrepare tender pot beans and savory refried beansCook perfect Mexican rice--six waysPrepare chicken, pork, beef, seafood, and vegetables for fillingsEnchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!
Encore Provence: New Adventures in the South of France
by Peter MayleAfter trying--what folly!--to live in other places, Peter Mayle is back in his beloved Provence. He celebrates his homecoming by sharing with us a whole new feast of adventures, discoveries, hilarities, and culinary treats, liberally seasoned with a joyous mix of Gallic characters. The pauses for refreshment include an unforgettable meal in a converted gas station, a rendezvous with the very best bouillabaisse, and visits to eventful weekly markets. But there is life after lunch, and we also discover a school for noses in Haute Provence, a gardener who grows black tomatoes, the secret the the oversexed butcher, a celebration of Alowine (Halloween) Provence-style, and the genetic effects of two thousand years of Fois gras. There is a memorable tour of Marseille, a comprehensive lesson on olive oil, a search for the perfect corkscrew, and invaluable recommendations for splendid local cheeses, wines, honey, bread, country restaurants, and off-the-beaten-track places to stay. Never has Peter Mayle written with more unabashed pleasure about his heaven on earth.
Encyclopaedia of Brewing
by Christopher BoultonEncyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes. The Encyclopaedia’s unrivalled coverage is extensive enough to provide an appropriately detailed description of each term under consideration, supplemented in many cases with diagrams and photographs. Offering an international perspective, the book includes descriptions of the terms used in: the brewing process, from raw materials through to packaging the biochemistry, microbiology and genetics which underpin brewing laboratory methods used for the analysis of beer and raw materials quality assurance/control systems and standards hygiene and cleaning processes small- and large-pack packaging engineering of malting, brewing, packaging and dispense beer flavour chemistry historical context legislation relevant to brewing Encyclopaedia of Brewing is the only book of its kind, and is destined to become the essential and authoritative first point of reference for brewing science.
Encyclopedia of Beer: The Beer Lover's Bible - A Complete Reference To Beer Styles, Brewing Methods, Ingredients, Festivals, Traditions, And More)
by Thomas Bedell Alan Eames Fred Eckhardt Robert Haiber Karl F. Lutzen Alan J. Pugsley Peter V. Reid Mark StevensThe Encyclopedia of Beer is a seriously readable celebration of beers and brewing around the world--the ultimate reference source for beer lovers everywhere. With more than 900 entries of everything from "Abbey Beer" to "Zymurgy," and hundreds of illustrations, this book answers all your questions on:- influential brewers and their products- beer styles--both the popular and the obscure- brewing terminology and equipment- ingredients and flavorings- festivals and traditions- the history of beer, from ancient Sumer to today's craft-brewing boom- and much moreDefinitive, wide-ranging, and a great browse, The Encyclopedia of Beer by Christine P. Rhodes is destined to become the cornerstone of every beer connoisseur's library.
The Encyclopedia of Cast Iron: Over 350 Recipes for the Cast Iron Connoisseur (Encyclopedia Cookbooks)
by Cider Mill PressUnlock the full potential of your cast iron cookware with The Encyclopedia of Cast Iron. This ultimate guide features 350 delicious and diverse recipes designed specifically for cooking in cast iron.Savor the unique flavors and textures that only cast iron can bring to your meals. From mouthwatering seared steaks and crispy fried chicken to fluffy Dutch baby pancakes and decadent skillet cookies, this cookbook has something to satisfy every palate and occasion. Whether you're a seasoned cast iron enthusiast or a first timer, these easy-to-follow recipes will ensure you get the most out of your cookware.Inside you'll find:Over 350 recipes for appetizers, entrees, desserts, and moreStunning full-color photographyCare tips for your cast ironThe Encyclopedia of Cast Iron is more than just a cookbook--it's a resource on how to care for and maintain your cast iron pans. Learn how to season your pans, preserve their nonstick surface, troubleshoot common issues, and more. With this book, you'll become a master of cast iron cooking in no time.
The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes
by Robert SimonsonA lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson.&“The Encyclopedia of Cocktails is akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information.&”—Toby Maloney, founder of The Violet Hour and author of The Bartender&’s ManifestoHow did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn't a strictly academic text, nor is it simply a collection of drink recipes—it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.The Encyclopedia of Cocktails is perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It's both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libation.
The Encyclopedia of Desserts: 400 Internationally Inspired Sweets and Confections (Encyclopedia Cookbooks)
by The Coastal KitchenCoconut, chocolate, vanilla, berry, caramel, cream—whatever you&’re craving, The Encyclopedia of Desserts has it with 400 irresistible recipes for every sweet tooth.Sometimes you just want a sugar cookie, and other times you absolutely need a torte. Whether you want to whip up a quick treat or dazzle everyone at your holiday party, these simple recipes and tried-and-true techniques guarantee that you&’ll rise to the occasion. This clean and uncluttered format is organized from A to Z, so you can quickly find any recipe when your sweet tooth strikes. Easily make these scrumptious goodies from scratch with minimal equipment. With a wide range of internationally inspired delights, you can enjoy a world of treats in one book.Inside you&’ll find:400 sweet and savory recipes for cakes, pies, cookies, bars, pastries, puddings, custards, candies, drinks, and moreGluten-free, keto, and vegan dessert optionsHelpful tips and techniques to ensure every batch is perfection Ditch the box mixes and ready-made cookies at the supermarket. From decadent desserts to everyday treats, with this cookbook at your side, baking is a piece of cake. Delight your friends and family as they go back for seconds (and thirds) with The Encyclopedia of Desserts.
Encyclopedia of Dietary Supplements
by Paul M. Coates Joseph M. Betz Marc R. Blackman Gordon M. Cragg Mark Levine Joel Moss Jeffrey D. WhiteEncyclopedia of Dietary Supplements presents peer-reviewed, objective entries that rigorously examine the most significant scientific research on basic chemical, preclinical, and clinical data. Designed for healthcare professionals, researchers, and health-conscious consumers, it presents evidence-based information on the major vitamin and mineral micronutrients, herbs, botanicals, phytochemicals, and other bioactive preparations.Supplements covered include: Vitamins, beta-carotene, niacin, and folate Omega-3 and omega-6 fatty acids, isoflavones, and quercetin Calcium, copper, iron, and phosphorus 5-hydroxytryptophan, glutamine, and L-arginine St. John's Wort, ginkgo biloba, green tea, kava, and noni Androstenedione, DHEA, and melatonin Coenzyme Q10 and S-adenosylmethionine Shiitake, maitake, reishi, and cordiceps With nearly 100 entries contributed by renowned subject-specific experts, the book serves as a scientific checkpoint for the many OTC supplements carried in today's nutritional products marketplace.Also Available OnlineThis Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format optionsContact Taylor and Francis for more information or to inquire about subscription options and print/online combination packages.US: (Tel) 1.888.318.2367; (E-mail) e-reference@taylorandfrancis.comInternational: (Tel) +44 (0) 20 7017 6062; (E-mail) online.sales@tandf.co.uk
The Encyclopedia of Herbs & Spices
by P. N. RavindranThe Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity and are indispensable for pharmaceuticals, flavoring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. An invaluable reference tool, this book: • Presents easily accessible information, including up-to-date nomenclature and taxonomy • Is beautifully illustrated with over 250 figures • Begins with an introductory chapter on the definition, classification, history, and applications of herbs and spices worldwide • Is written by a well-known authority within the field This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
The Encyclopedia of Home Winemaking
by André Vanasse Pierre DrapeauThe home wine market has grown by leaps and bounds in the last decade. The clear and well-ordered explanations in The Encyclopedia of Home Winemaking make it easy reading for the home winemaker and an essential reference guide that will be used for years.
Encyclopedia of Jewish Food
by Gil MarksA comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions Food is more than just sustenance. It's a reflection of a community's history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores both unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries-from Afikomen and Almond to Yom Kippur and Za'atar-cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food The Encyclopedia of Jewish Food is an informative and eye-opening guide to the culinary heart and soul of the Jewish people.
The Encyclopedia of Kitchen Tools: Essential Items for the Heart of Your Home, And How to Use Them
by Elinor HuttonThe ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of the tools living in their kitchen cabinets. Whether you're a home cook pondering the difference between a cookie sheet and a baking pan (one of life's great questions), or a professional chef wondering whether you should sharpen your knives with a whetstone, a honing rod, or an electric sharpener, The Encyclopedia of Kitchen Tools has the answers you're looking for. Ranging from knives and spatulas, ladles and tongs, to Dutch ovens and crock pots, citrus reamers and zesters, The Encyclopedia of Kitchen Tools offers you a chance to reconsider all of the kitchen accessories you've accumulated over the years, as well as the opportunity to encounter some new tools for the first time.With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.
The Encyclopedia of Mediterranean: Over 350 Recipes from the Center of the Culinary World (Encyclopedia Cookbooks)
by The Coastal KitchenExplore the sun-drenched flavors of the Mediterranean with this comprehensive culinary guide.The Encyclopedia of Mediterranean is your passport to a world of vibrant, healthful, and diverse cuisine. Overflowing with over 350 mouth-watering recipes, this cookbook takes you on a journey through the olive groves of Greece, the vineyards of Italy, the spice markets of Morocco, and beyond. Whether you're a seasoned home cook or just starting your culinary adventure, this book equips you with everything you need to prepare authentic Mediterranean dishes right in your own kitchen. From crowd-pleasing tapas and meze to hearty mains and delectable desserts, these dishes showcase the Mediterranean's signature ingredients like fresh produce, nourishing grains, aromatic herbs and spices, and of course, plenty of olive oil.Inside you'll find:350 recipes for soups, salads, entrees, desserts, and moreStunning full-color photographyTips and techniques that help you extract maximum flavor from each ingredientThis cookbook isn't just a celebration of Mediterranean cuisine, but of the Mediterranean lifestyle, which emphasizes balance, variety, and enjoyment in eating. Savor the flavors of the Mediterranean, one delicious dish at a time.
The Encyclopedia of Mexican Food: 350 Recipes from the Beloved Cuisine (Encyclopedia Cookbooks)
by null The Coastal KitchenCapture the heart and soul of Mexico with 350 rich recipes in this extraordinary encyclopedic cookbook.From Tacos al Pastor to Enchiladas Suizas, this cookbook is a culinary exploration of Mexican culture, tradition, and flavor. The Encyclopedia of Mexican Food caters to all levels of culinary expertise, from the novice cook making their first tortillas to the seasoned chef exploring intricate, lesser-known dishes. Each recipe is accompanied by clear, step-by-step instructions, an uncluttered design, expert tips, and stunning full-color photographs that will inspire you to bring these culinary treasures to your own kitchen. Master the art of making the perfect tortillas, salsas, and guacamoles, and learn how to prepare family-style meals with recipes handed down through generations.Inside you&’ll find:Authentic recipes from A to ZA wide variety of dishes to cater to all tastes and dietary preferencesMouthwatering photographyEasy-to-follow instructions for each recipeStreet food favorites like Tamales, Elotes, Churros, and moreFrom the bustling streets of Mexico City to the tranquil coastal towns of Oaxaca and beyond, these recipes capture the essence of Mexican cuisine. Recreate these rich flavors and time-honored cooking techniques with The Encyclopedia of Mexican Food.
The Encyclopedia of Nutrition and Good Health (2nd edition)
by Robert RonzioSome 2,500 entries on nutrition and maintaining a healthy diet are presented in this reference for general readers and students. Coverage includes vitamins and fats, the benefits and dangers of various foods, diseases related to nutrition, and the link between certain foods and cancer. This edition contains about 30% new material, reflecting the latest work in the field and revised government guidelines, and includes new appendices. Ronzio holds an honorary doctor of naturopathic medicine degree from Bastyr University.
Encyclopedia of Pasta
by Darra GoldsteinThis book is about traditional Italian pasta -- the long, the short, the layered, the rolled, the stretched, and the stuffed, a unique Italian heritage.
The Encyclopedia of Pasta: Over 350 Recipes for the Ultimate Comfort Food (Encyclopedia Cookbooks)
by Thomas NelsonCapture the heart and soul of pasta with 350 rich recipes in this extraordinary encyclopedic cookbook.Be it a classic Lasagna, a creamy Carbonara, or a simple yet delicious Aglio e Olio, The Encyclopedia of Pasta has it all. This book caters to all levels of culinary expertise, from the novice cook making their first Spaghetti Bolognese to the seasoned chef exploring intricate, lesser-known dishes. Each recipe is accompanied by clear, step-by-step instructions, an uncluttered design, expert tips, and stunning full-color photography that will inspire you to bring these culinary treasures to your own kitchen. Learn how to pair the right pasta shape with the perfect sauce and explore the art of making fresh homemade pasta.Inside you&’ll find:Pasta recipes from A to ZMouthwatering photographyEasy-to-follow instructions for making your own handmade pastaThis authentic collection of diverse recipes will transport you straight to the heart of Italy. Love putting food on the table with The Encyclopedia of Pasta.
The Encyclopedia of Sandwiches
by Susan Russo Matt ArmendarizHow do you keep a Dagwood from toppling over? What makes a Po' Boy so crispy and crunchy? And who was the genius that invented the Fluffernutter? Discover these answers and more in The Encyclopedia of Sandwiches--a chunky little cookbook dedicated to everything between sliced bread. Author Susan Russo has searched the globe to catalog every sandwich imaginable, providing tried-and-true recipes, tips and tricks, and fascinating regional and historical trivia about the best snack of all time. Quick how-to instructions will ensure that every Panini is toasted to buttery perfection, every Sloppy Joe is deliciously sloppy, and every Dagwood is stacked to perfection! The Encyclopedia of Sandwiches is essential reading for sandwich connoisseurs everywhere.
The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (Encyclopedia Cookbooks)
by The Coastal KitchenWith 350 recipes for flavor-packed marinades, rubs, glazes, sauces, bastes, and butters, The Encyclopedia of Seasoning will transform any meal. Craving something spicy or sweet? With 350 chili sauces, citrusy marinades, smoky rubs, and more, you can find something for every appetite. These versatile recipes are perfect for meats, vegetables, and seafood alike. Build your own signature seasonings or mix and match flavor profiles to create mouthwatering dishes.Inside you&’ll find:350 bold seasoning recipes to overhaul your cooking repertoireStunning photography to inspire your next mealTips for pairing flavor profiles and proteinsUse these recipes in the kitchen or at the grill to create your own bespoke dishes. From kebabs to smoked fish, roasted veggies, and glazed ribs, deliver maximum flavor with every meal with The Encyclopedia of Seasoning.
The Encyclopedia of Spices & Herbs: An Essential Guide to the Flavors of the World
by Padma Lakshmi Judith SuttonFrom the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.“A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric RipertAward-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City.Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.