The Book of Spice: From Anise to Zedoary

by John O'Connell

Overview

At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes. A tasty compendium of the world's favorite flavors, The Book of Spice: From Anise to Zedoary combines history with insights into art, religion, medicine, science, and is richly seasoned with anecdotes and recipes.

Discover why Cleopatra bathed in saffron and mare's milk, why wormwood-laced absinthe caused eighteenth century drinkers to hallucinate, and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon, and almost every dish needs a pinch of something. The Book of Spice is culinary history at its most appetizing.

Product Details

ISBN-13:	9781681774459
Publisher:	Pegasus Books
Publication date:	07/11/2017
Edition description:	Reprint
Pages:	288
Product dimensions:	5.50(w) x 8.20(h) x 1.00(d)

About the Author

John O'Connell worked at Time Out (London) and now writes for The Times, Guardian, New Statesman, and National. He is the author of For the Love of Letters and lives in London with his family.

Table of Contents

Introduction 1

Ajowan 23

Allspice 24

Amchur 30

Angelica 32

Anise 34

Annatto 34

Asafoetida 38

Avens 41

Black pepper 41

Blue fenugreek 51

Calamus 53

Caraway 54

Cardamom 59

Carob 62

Cassia 64

Celery seed 64

Chilli pepper 66

Cinnamon 75

Cloves 84

Coriander 93

Cubeb 96

Cumin 96

Curry leaf 99

Dill 101

Fennel 102

Fenugreek 106

Galangal 109

Ginger 113

Grains of Paradise 121

Grains of Selim 126

Horseradish 129

Juniper 130

Liquorice 133

Long pepper 137

Mace 137

Mahlab 138

Mastic 139

Mummia 142

Mustard 148

Myrrh 154

Nigella 160

Nutmeg 163

Orris 176

Paprika 177

Pink peppercorns 178

Poppyseed 179

Quassia 184

Saffron 184

Sansho 194

Sesame seed 194

Silphium 200

Spikenard 206

Star anise 207

Sumac 209

Szechuan pepper 213

Tamarind 214

Turmeric 218

Vanilla 219

Wormwood 225

Zedoary 230

A Directory of Spice Mixes 235

Notes 254

Select Bibliography 270

Acknowledgements 273

Editorial Reviews

"A fun read. Intriguing discussions of the origin and purpose of spices run throughout, such as how Greek physician Dioscorides advised troops to use licorice to relieve thirst, if they lacked water. A piquant perspective that makes readers want to get in the kitchen and start cooking."--Library Journal

"O'Connell's easy charm and flair for narrative make for an entertaining look at the seeds, roots, and barks that today we look on as everyday flavorings but at one time started wars and launched explorers. A fine read."--Booklist

From the Publisher

More than just culinary reference, this book delves into the rich history of spices and how they’ve helped shape the modern world. O’Connell’s easy charm and flair for narrative make for an entertaining look at the seeds, roots, barks, and other plant components that today we look on as everyday flavorings but at one time started wars and launched explorers. For curious cooks, it’s a good resource and a fine read.

Booklist

More than just culinary reference, this book delves into the rich history of spices and how they’ve helped shape the modern world. O’Connell’s easy charm and flair for narrative make for an entertaining look at the seeds, roots, barks, and other plant components that today we look on as everyday flavorings but at one time started wars and launched explorers. For curious cooks, it’s a good resource and a fine read.

Booklist

05/15/2016
With its straightforward title and A–Z format, readers might expect an encyclopedia of spices. Journalist O'Connell (For the Love of Letters), however, chooses to relate "the role spices played in the development of the modern world." This unexpected aspect makes for a fun read with many anecdotes drawn from an assortment of sources. The spices are portrayed with a historical overview, examining their uses and considering the spice trade. Cinnamon, nutmeg, and ginger are highlighted along with low-profile seasonings such as mahleb, grains of paradise, and asafoetida. Intriguing discussions of the origin and purpose of spices run throughout, such as how Greek physician Dioscorides advised troops to use liquorice to relieve thirst, if they lacked water. Also included is a directory of spice mixes such as Chinese five-spice powder and ras el hanout. A select bibliography offers more for spice lovers and cross-referencing to introduce other related options. VERDICT Libraries should have a variety of spice books, and this one not only supplies a piquant perspective but makes readers want to get in the kitchen and start cooking.—Barbara Kundanis, Longmont P.L., CO

Library Journal