Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color

Overview

In Savoring Spices and Herbs, Julie Sahni's extraordinary culinary wisdom and good company make cooking come alive. Not only will the education in taste she gives you transform your cooking but it will enhance your understanding of every other cookbook on your shelf. With nearly two hundred surprisingly simple, yet extraordinary delicious recipes, Sahni explores the flavor secrets of herbs and spices in combination with other foods. Here you'll come to understand how celery seed rounds out flavor, how paprika ...
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Overview

In Savoring Spices and Herbs, Julie Sahni's extraordinary culinary wisdom and good company make cooking come alive. Not only will the education in taste she gives you transform your cooking but it will enhance your understanding of every other cookbook on your shelf. With nearly two hundred surprisingly simple, yet extraordinary delicious recipes, Sahni explores the flavor secrets of herbs and spices in combination with other foods. Here you'll come to understand how celery seed rounds out flavor, how paprika makes sauces silky and smooth, how cardamom and nutmeg lure the natural sweetness from food, how oregano and rosemary make surprisingly light a soup of pasta and beans, why tuna stands up so well to mustard, how bay leaves impart a spicy lemony aroma to salmon, and how fresh figs can thicken a sauce. Many spices and herbs do more than add flavor. Sahni explains how to use them to brighten color, develop texture, preserve, and tenderize. Sahni works her culinary alchemy into exhilarating, inspired recipes for appetizers, soups, fish and shellfish, poultry and meat, special salads and vegetarian meals, pastas and pilafs, vegetables and fruits, sauces, salsas, and spicy condiments, and breads, desserts, cookies, and beverages.
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Editorial Reviews

Publishers Weekly - Cahners\\Publishers_Weekly
Helen of Troy had nothing on cardamom when it came to launching ships. Sahni (Mogul Microwave; Classic Indian Cooking) begins this combination reference and recipe collection with general information on the leaves, buds, stems and barks that have given so many cultures wars, trade and great pleasure over the centuries. She distinguishes between spices ('dried aromatic parts of woody plants') and herbs ('highly fragrant leaves and tender stems of plants' that never develop bark-covered trunks). Before proceeding to recipe-filled chapters organized by courses, she acquaints readers with building-block mixtures: Fragrant Spice Rub, recommended for small game birds and lamb, calls for mustard, cumin and fennel seed, peppers, cloves, rosemary and thyme; Sofrito, the base for many Spanish-Caribbean dishes, uses Annatto Oil (itself a blend of olive oil and annatto seeds), vegetables and spices. The recipes that make up the bulk of the book cover a wide range of foods and cultures (from Black Bean and Mango Salad with Herb Citrus Dressing to simple Raisin and Caraway Rolls). The recipes are clear and tempting, but experienced cooks are likely to value this more as a reference on spices and herbs than as a recipe book.
Publishers Weekly - Publisher's Weekly
Helen of Troy had nothing on cardamom when it came to launching ships. Sahni (Mogul Microwave; Classic Indian Cooking) begins this combination reference and recipe collection with general information on the leaves, buds, stems and barks that have given so many cultures wars, trade and great pleasure over the centuries. She distinguishes between spices ("dried aromatic parts of woody plants") and herbs ("highly fragrant leaves and tender stems of plants" that never develop bark-covered trunks). Before proceeding to recipe-filled chapters organized by courses, she acquaints readers with building-block mixtures: Fragrant Spice Rub, recommended for small game birds and lamb, calls for mustard, cumin and fennel seed, peppers, cloves, rosemary and thyme; Sofrito, the base for many Spanish-Caribbean dishes, uses Annatto Oil (itself a blend of olive oil and annatto seeds), vegetables and spices. The recipes that make up the bulk of the book cover a wide range of foods and cultures (from Black Bean and Mango Salad with Herb Citrus Dressing to simple Raisin and Caraway Rolls). The recipes are clear and tempting, but experienced cooks are likely to value this more as a reference on spices and herbs than as a recipe book. (May)
Library Journal
Graham (Grains, Rice, and Beans, LJ 3/15/95) is a longtime New Orleans restaurant chef. In this attractive book, the third in Artisan's "Pantry Cookbook" series, he offers recipes for all sorts of Creole (not to be confused with Cajun) seasonings, condiments, sauces, oils and vinegars, and more, often accompanied by recipes for dishes that incorporate them. Sometimes the term Creole seems to be interpreted rather loosely (is Basil-Pesto Oil really part of this cuisine?), but the recipes are good, and imaginative cooks will find lots of uses for Graham's pantry items. Recommended. Sahni, author of the authoritative Classic Indian Cooking (LJ 10/15/80) and Classic Indian Vegetarian and Grain Cooking (LJ 11/15/85), does not limit herself to one cuisine in her latest work. Recipes inspired by Asian, Latin American, and African dishes showcase both familiar and exotic herbs and spices and combinations thereof. An informative introduction to everyday and uncommon spices and herbs is followed by 20 recipes for spice and herb blends and seasonings, each with another recipe using it, such as Grilled Squab with Fragrant Spice Rub and Lobster Sandwich with Curry Mayonnaise. Then there are dozens of delicious recipes arranged by category, including vegetarian meals and spicy condiments, with menu suggestions, e.g., Iced Pear Soup with Mint, Polenta with Green Peppercorns, and Chicken Braised in Cardamom Sauce. Unusual and wide-ranging, this is highly recommended.
From Barnes & Noble
Nearly 200 recipes, from sauces, soups, and appetizers to main dishes, breads, and desserts focus on the unique flavors of spices and herbs that make these dishes special. The author describes how combinations of certain flavors and foods work together (such as the way nutmeg sweetens a dish, how bay leaves lend a lemony flavor to fish, and more). Learn how to make flavorful condiments too, including Smoked Chili Pepper Oil, Sweet-and-Hot Wasabi Sauce, and Curry Mayonnaise. Color photos.
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Product Details

  • ISBN-13: 9780688069766
  • Publisher: HarperCollins Publishers
  • Publication date: 6/28/1996
  • Edition description: 1st Edition
  • Edition number: 1
  • Pages: 301
  • Product dimensions: 8.40 (w) x 10.29 (h) x 1.03 (d)

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