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Spices: The History of Spices. The Flavor of Spices.
Spices: The History of Spices. The Flavor of Spices.
1
  • Išparduota
The first volume of this gift set traces the fascinating history of spices from their use in Ancient Greece and Rome, and their discovery by Europeans on their travels around the world, to their use today in cooking, perfume, and medicine. The second volume presents more than eighty different spices and blends--from mild or fragrant to extra-spicy and pungent--and explains their origins and common culinary uses. Useful tips include how to choose spices, mix your own blends, incorporate them int…
  • Leidėjas:
  • Metai: 2008
  • Puslapiai: 184
  • ISBN: 9782080300652
  • Formatas: 22 x 22,5 x 3 cm, kieti viršeliai
  • Kalba: Anglų

Spices: The History of Spices. The Flavor of Spices. (el. knyga) (skaityta knyga) | knygos.lt

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The first volume of this gift set traces the fascinating history of spices from their use in Ancient Greece and Rome, and their discovery by Europeans on their travels around the world, to their use today in cooking, perfume, and medicine. The second volume presents more than eighty different spices and blends--from mild or fragrant to extra-spicy and pungent--and explains their origins and common culinary uses. Useful tips include how to choose spices, mix your own blends, incorporate them into recipes, and conserve them for best results. Each spice is identified by genus and species as well as its common name, and the book is completed with a guide of the best spice suppliers in the world. This attractive, two-volume gift set with ribbon closure will add flavor to any chef's bookshelf and provide hours of inspiration in the kitchen.

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  • Autorius: Fabienne Gambrelle
  • Leidėjas:
  • Metai: 2008
  • Puslapiai: 184
  • ISBN: 9782080300652
  • Formatas: 22 x 22,5 x 3 cm, kieti viršeliai
  • Kalba: Anglų

The first volume of this gift set traces the fascinating history of spices from their use in Ancient Greece and Rome, and their discovery by Europeans on their travels around the world, to their use today in cooking, perfume, and medicine. The second volume presents more than eighty different spices and blends--from mild or fragrant to extra-spicy and pungent--and explains their origins and common culinary uses. Useful tips include how to choose spices, mix your own blends, incorporate them into recipes, and conserve them for best results. Each spice is identified by genus and species as well as its common name, and the book is completed with a guide of the best spice suppliers in the world. This attractive, two-volume gift set with ribbon closure will add flavor to any chef's bookshelf and provide hours of inspiration in the kitchen.

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