Part two of the book is an illustrated encyclopaedia of over 60 spices in all their various forms, including roots, bark, berries, seeds, flowers, leaves, fruits, vegetables, nuts and resins. This extensive directory explores the appearance, aroma, taste, commercial value, distribution, cultivation, preparation and domestic and medicinal usage of each individual spice. It includes common favourites such as chilli, ginger, nutmeg and pepper as well as the more mysterious and exotic varieties such as annatto, epazote, mastic and zedoary.
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Book Description
Editorial Reviews
Review
"A well-researched book by a distinguished food writer... a clever selection of recipes, traditional and modern." -- Daily Telegraph, September 03
"An essential reference work... beautifully produced... very special photography... short-listed for our Food Book of 2003." -- Food & Wine Magazine, Ireland, Dec 03
"Fab dishes and great photographs." -- Antony Worrall Thompson, Saturday Express (Dec 03)
"It's hard to tell which is the most appetising part... the 200 recipes or the almost lickable photography." -- The Party Magazine, March 04
"The sheer scope and breadth of this book makes it a must for any culinary collection." -- Aer Lingus Inflight, Autumn 03 --This text refers to an out of print or unavailable edition of this title.
"An essential reference work... beautifully produced... very special photography... short-listed for our Food Book of 2003." -- Food & Wine Magazine, Ireland, Dec 03
"Fab dishes and great photographs." -- Antony Worrall Thompson, Saturday Express (Dec 03)
"It's hard to tell which is the most appetising part... the 200 recipes or the almost lickable photography." -- The Party Magazine, March 04
"The sheer scope and breadth of this book makes it a must for any culinary collection." -- Aer Lingus Inflight, Autumn 03 --This text refers to an out of print or unavailable edition of this title.
About the Author
Michael Bateman is Food Writer of the Independent on Sunday and has written numerous cookery books, including Cooking People, interviews with leading figures in the food world and Good Enough to Eat, which was shortlisted for the Andre Simon award. As editor of 'Lifespan' in the Sunday Times Magazine, he launched the Campaign for Real Bread and co-wrote the bestselling Sunday Times Book of Real Bread. He has travelled widely, sampling the cuisines of five continents, and writing The World's Best Food, Round the World in Recipes and Street Cafe Brazil. He has been nominated five times for the prestigious Glenfiddich Awards and won in 2000.
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