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Spice Odyssey: From asafoetida to wasabi, recipes to excite & inspire
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About Spice Odyssey: From Asafoetida To Wasabi, Recipes
Product description Spices are everywhere. From natural remedies, scented candles, perfumes, mulled wine, breakfast cereal and wacky pumpkin-spice lattes, to America's own chili con carne. Michelin-award winning Chef Paul Merrett includes something for every spicy cook in Spice Odyssey. The beginner need be assured that not all spicy food, by any means, will be mouth-burning hot. Much of the finest spicing is also the most subtle. This book is a collection of recipes that dodges between countries and continents with no apology. There are many classic spicy dishes that aren't included and some quirky home-invented ones that are. Paul's aim is to provoke inspiration and exploration, because those two qualities are always apparent in all of the world's finest cooks. Beginning with a short primer on shopping for spices and tools of the trade, Paul then provides 100 mouth-watering recipes from starters & snack to lunches & dinners, quick & simple meals to spicy desserts. Make your own Homemade Labneh with Sumac, Pomegranate & Basil or Spiced Chicken Skewers with Plantain Chips, Mango & Red Pepper Jam. Surprise your friends with the famous curry dish from Sri Lanka, Meat Rottu Roti or whip together some Asian-spiced Short Ribs. For something different try a Moroccan Lamb Burger with Tomato Chile Jam & Zucchini Tzatiki or a Yogurt & Black Pepper Ice Cream. Beautifully photographed, Spice Odyssey is a perfect cookbook for anyone looking to spice up the kitchen. Review As the title suggests, Merrett's book explores creative ways to use spices (and strong flavoring agents that aren't technically spices) from just about every continent. It's not a five-ingredient cookbook, like the one we featured last week. For more advanced cooks who are itching for new ideas for every kind of paprika on the market, this is a good place to start. (Addie Broyles Austin American-Statesman, 8/29/2014) The cookbook, Spice Odyssey by Paul Merrett (Kyle Books, $24.95) offers exotic recipes from all parts of the globe... Amid the recipes for Hot & Sour Seafood Broth, Blackened Chicken, After Work Stovetop Biriyani, Mango and Almond Tart and Butternut and Tofu Laska, he talks about his travels to African spice markets and Asian spice gardens. He also presents information on storage, buying grinding and dry-frying spices, and putting together rubs and marinades. There are lots of beautiful photos in this hardcover cookbook, and you can almost smell the aromatic spices as you thumb through the pages —Nutmeg, mace, ginger, lemongrass, chiles, coriander, cloves, star anise, cumin, turmeric and others. (Valerie Phillips Chew & Chat, 8/31/2014) Spice is a natural part of cooking—but Michelin-award winning Chef Paul Merrett is here to reassure beginners: Not all spicy food has to be mouth-burning hot. In fact, according to him, much of the finest spicing is also the most subtle. In Spice Odyssey, you'll find 100 mouth-watering recipes, including classic dishes (inspired by countries and continents around the world) and some that are home-invented by Merrett himself. For example: Homemade Labneh with Suman, Pomegranate & Basil, Spiced Chicken Skewers with Plaintain Chips, Mango & Red Pepper Jam and more. Other favorites include the Moroccan Lamb Burger with Tomato Chile Jam and Zucchini Tzatiki and the Yogurt and Black Pepper Ice Cream. Whatever dish you cook up, the take-away is clear: When it comes to spices, don't be afraid to experiment! ( Zester Daily, 9/7/2014) Kyle Books has put together a cookbook of many wonderful, spicy dishes from all over the world with recipes ranging from appetizers, main dishes, condiments and sides. The dishes span the globe, so you should be able to find something to whet your appetite. While the main problem is probably going to be finding the ingredients needed, the section on shopping for spices is extremely helpful in tracking down spices locally or online. The instructions are simple and easy to follow, and there's nice pictures
