Cooking with Spices For Dummies [NOOK Book]

Overview

Free daily eTips at dummies.com

Includes 100 deliciously zesty foolproofrecipes — with nutrition information

Add spicy pizzazz to every dish you make! Want to "kick up" the flavor of your meals — simply, cheaply, and healthfully — but can't tell cardamom from coriander? Relax! This friendly guide demystifies the secrets of your spice rack and helps you cook up mouthwatering ...

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Cooking with Spices For Dummies

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Overview

Free daily eTips at dummies.com

Includes 100 deliciously zesty foolproofrecipes — with nutrition information

Add spicy pizzazz to every dish you make! Want to "kick up" the flavor of your meals — simply, cheaply, and healthfully — but can't tell cardamom from coriander? Relax! This friendly guide demystifies the secrets of your spice rack and helps you cook up mouthwatering dishes such as Hot and Spicy Roasted Ribs, Cajun Spiced Shrimp, Pasta Puttanesca, Tandoori Chicken, and more.

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Product Details

  • ISBN-13: 9781118069912
  • Publisher: Wiley
  • Publication date: 5/18/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • Pages: 360
  • Sales rank: 1,210,077
  • File size: 21 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.
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Table of Contents

Introduction.

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.
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    Smiles*cool well i gtgtb nite see ya tommorow pads to his den

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