The Spice Kitchen: Everyday Cooking with Organic Spices [NOOK Book]

Overview

The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free--a must ...

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The Spice Kitchen: Everyday Cooking with Organic Spices

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Overview

The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free--a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.

The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It's the only all-purpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier--and much more fun--to turn out delicious and healthy food. The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again--and bring everyone to the table.

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Product Details

  • ISBN-13: 9780740790621
  • Publisher: Andrews McMeel Publishing LLC
  • Publication date: 5/1/2009
  • Sold by: Barnes & Noble
  • Format: eBook
  • Edition number: 1
  • File size: 9 MB

Meet the Author

Sara Engram and Katie Luber are the cofounders of The Seasoned Palate, Inc., based in Baltimore, Maryland. Kimberly Toqe was the assistant test kitchen chef at Lawry's before starting her own culinary consulting company, La Toqe Blanche.

The Seasoned Palate specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company's tsp spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.

Online:
www.tspspices.com

www.smart-spice.com

Become a Fan of Smart Spice on Facebook

Sara Engram and Katie Luber are the cofounders of The Seasoned Palate, Inc., based in Baltimore, Maryland. Kimberly Toqe was the assistant test kitchen chef at Lawry's before starting her own culinary consulting company, La Toqe Blanche.

The Seasoned Palate specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company's tsp spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.

Online:
www.tspspices.com

www.smart-spice.com

Become a Fan of Smart Spice on Facebook

Read More Show Less

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Sort by: Showing all of 2 Customer Reviews
  • Posted June 9, 2010

    more from this reviewer

    Everyday Cooking and More...

    "Eat locally but season globally" is a favorite mantra of spice experts and cookbook authors Sara Engram and Katie Luber. It quite aptly sums up their new cookbook The Spice Kitchen. It would be very hard to eat well without benefit of the hundreds upon hundreds of spices, herbs and zests that come from all corners of the world. In this well-researched and highly-organized cookbook Engram and Luber, owners of The Seasoned Palate, an organic spice company, explore the world of spices and how understanding, and cooking with them can change the food we eat. They more than adequately accomplish this goal.

    Starting off with an introduction that examines the role of spices throughout history in all realms: food, politics, and religion among them, the book is then broken up into seven chapters including a guide to the most well-known spices, followed by chapters with recipes for breakfast, appetizers, entrées, sides and desserts. Sprinkled throughout the book are 'fun facts,' side bar tips, and brief historical tidbits that offer more information about all things spice. For anyone who cooks it's a fascinating look at something most cooks may take for granted. In reading through the book one is reminded how very different our food would be without the spices we use. One of the more interesting points made is that most spices are grown in equatorial countries and as a result the flavors are more pronounced, and deeper, than spices grown in cooler climates which brings that mantra point back, "eat locally but season globally." Living a local life is an ideal, one that we should all attempt but it's an imperfect science as is pointed out by this cookbook. Engram and Luber make a valuable suggestion to use dry spices and herbs in concert with fresh to give the at-home, or locally grown spices and herbs an equatorial punch. The authors also make the valid point that organic spices over commercial are the better choice. Many commercial spice mixtures have added fillers, anti-caking agents, and other additives. Zests end up with pesticides from non-organic fruit. These extras also dilute flavor.

    The Spice Kitchen is easy to use, full of interesting information and a great primer for any cook, or armchair foodie who wants to learn more about spices. This writer cooked several recipes from the book -- all worked beautifully, and all were big hits with those invited to taste test them. The recipes are presented in an easy-to-read fashion with many offering ingredient substitution and alternatives. Standout recipes included 'Spiced Granola with Coconut and Almonds,' 'Carrot Soup with Coriander,' 'Rib Rub,' 'Spice-Rubbed Baby Back Ribs,' and 'Baked Sweet Potato Steak Fries.' The Baked Sweet Potato Steak Fries ended up at a Memorial Day picnic where three of the guests requested the recipe. The recipes in The Spice Kitchen are healthy, tasty and a joy to prepare. Buy this book. You won't be disappointed.

    2 out of 2 people found this review helpful.

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  • Posted February 19, 2010

    An essential addition to your cookery library !!!

    Jessica's biscuit, the UR e-cookbook source, included The Spice Kitchen in their list of the most notable cookbooks published in the last 3o years. (It is a pretty great list to browse if you like cookbooks!)

    This is what they said about their list:

    "It's 2010, and Jessica's Biscuit®/ecookbooks.com turns 30! In celebration of that milestone, we would like to revisit some classic cookbooks that have become bestsellers and personal favorites over the years. Every cookbook selected has made a significant contribution to cookbook publishing, the food industry, and the spontaneous celebration of our taste buds!" To peruse this list, go to ecookbooks.com, where you will find The Spice Kitchen among the 2010 honorees!-

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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