The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors

About this book

A pinch of this and a dash of that and youll be creating distinctive and delectable flavors in every dish! Today more than ever we have access to almost every spice and herb imaginable. But its the careful blending of herbs and spices that is the true art of the spice handler. The Magic of Spice Blends reveals the secrets of creating and cooking with the worlds classic spice blends from seven regions: Africa the Far East Europe India the Middle East North America and the Caribbean Mexico and South America. Chef Aliza Green guides you through the principles of choosing working with and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them--no ancient bitter musty dust here! Find resources on where to purchase great quality herds and spices even organic non-irradiated. You can even grow your own and use them to make those wonderful spice blends. Along with background information on the history culture and culinary uses of each blend The Magic of Spice Blends includes recipes and variations for 50 spice blends and an additional 50 recipes featuring the blends including: Spicy Moroccan Steamed Mussels with Charmoula (Africa); Vietnamese Chicken Bahn-Mi Sandwich with Chinese Five Spice (the Far East); Swedish Gingerbread Cookies (Europe); Grilled Vadouvan Salmon with Date-Tamarind Chutney (India); Watermelon Labne and Mint Salad with Lime-Advieh Dressing (the Middle East); Louisiana Spicy Boiled Crayfish (North America); and Jerk-Spiced Turkey Wings (the Caribbean Mexico and South America).