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This encyclopedia is not only a practical cookbook but also an expert kitchen reference. It includes preparation and cooking techniques, and information on storage containers and equipment. Over 50 spices are shown in their various forms – whole, ground, dried or fresh. Their aroma, taste, culinary and medicinal uses and cooking tips are also listed. In addition, there are illustrated recipes for more than 35 spice blends, from Kashmiri Masala to Apple Pie Spice. Last but not least there are over 100 wonderful recipes from soups and starters through beef, lamb and pork to preserves and chutneys.
Author Biography
Sallie Morris has run cooking courses in Kenya and Malaysia and has journeyed extensively through Thailand, Myanmar, India and Indonesia. She has written several books, including Cooking with Herbs and Spices and Taste of Indonesia. Lesley Mackley trained as a home economist and began her career working for the importers of Le Creuset cookware. She has written a number of cook books and is a consultant to a herb and spice company.
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