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Dry Spice Mixes: Top 101 Q&A’s for Herbs, Spices and Flavour [A Spices and Seasoning and Herbs Cookbook] (Charlie's 101 Q&A's Book 1) by [Charlie Moore]

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Charlie Moore

Dry Spice Mixes: Top 101 Q&A’s for Herbs, Spices and Flavour [A Spices and Seasoning and Herbs Cookbook] (Charlie's 101 Q&A's Book 1) Kindle Edition

by Charlie Moore (Author) Format: Kindle Edition

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101 Questions and Answers for Herbs, Spices and Flavours that will revolutionise the way you cook.

***Expanded &Updated Edition***

Are you ready to bring passion into your cooking?

Dry Spice Mixes: Top 101 Q&A's for Herbs, Spices and Flavour introduces you to the must-know herbs and spices that will take your cooking to the next level.

Do you crave flavoursome food?

Put down those take away menus! Fast food doesn’t get any faster than this! Creating exotic, mouth-watering and gourmet flavours using herbs and spices really couldn’t be simpler.

Do you want to grow your own herbs?

Making spice mixes at home is a lot cheaper than buying them in the store and creating food that is bursting with flavour can now be so easy with the powerful knowledge in this book.

Do you feel you have no flare in the kitchen?

Well you don’t need any special tools or advanced knife skills to inject fabulous flavours into every meal you cook. It may seem daunting to enter into this food revolution but with Dry Spice Mixes: Top 101 Q&A's for Herbs, Spices and Flavour, Charlie’s got you covered! What he has learnt from his experience in the kitchen and time in front of the hotplate is now available to you.

Charlie will answer all your need to know questions quickly and straight to the point. He will introduce you into a world of flavour that will satisfy your cravings for delicious, flavoursome home cooked food.

So why wait to start your revolutionary food journey in the vast world of flavour?

Let Charlie help you on your first steps to becoming a food God.

Recipes include;

Fajita Spice Mix , Tikka Masala Spice Mix, Cajun Seasoning, Authentic Bolognese, Homemade Burger sauce and BBQ rub.

From the Author of A Beer Brewer's Guide to Beer : Top 101 Q&A's for Beer Brewing, Beer Recipes and Everything Beer.

Tags:

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Print length

32 pages
Language

English
Publication date

December 5, 2015
File size

1305 KB
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Editorial Reviews

About the Author

Charlie Moore is a freelance writer and food fanatic living in Ireland with his wife, two daughters and a flock of furry four legged creatures. He has written for many magazines, trade publications and blogs. You can contact him at charliesgotyoucovered@gmail.com.

Driven by his desire for delicious and nutritious food, Charlie can be found mostly in the kitchen experimenting with food that anyone can cook with. He has a strong emphasis on cooking from scratch with only the most wholesome, nourishing ingredients.

He hopes to inspire readers to get into the kitchen, learn the basics and cook delicious meals every day of the week. He urges his readers to feel welcome to share recipes, thoughts and ideas with him. Any feedback is encouraged! --This text refers to the paperback edition.

Product details

ASIN : B0190XCIGQ
Publisher : Happy Reading Ltd; 1st edition (December 5, 2015)
Publication date : December 5, 2015
Language : English
File size : 1305 KB
Simultaneous device usage : Unlimited
Text-to-Speech : Enabled
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Print length : 32 pages
Page numbers source ISBN : 1523617500
Lending : Enabled

Best Sellers Rank: #3,039,141 in Kindle Store (See Top 100 in Kindle Store)
- #1,557 in Herbs, Spices & Condiments in Cooking
- #2,174 in 45-Minute Cookbook, Food & Wine Short Reads
- #3,656 in Courses & Dishes

Customer Reviews:
13 ratings

Customer reviews

5 star		50%
4 star		18%
3 star		17%
2 star		16%
1 star 0% (0%)		0%

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Top reviews from the United States

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Katherine Hobbs

I found Charlie Moore's Dry Spice Mixes book to be a great trove of knowledge

Reviewed in the United States on March 15, 2016

As a novice cook, just learning the ropes in the kitchen, I found Charlie Moore's Dry Spice Mixes book to be a great trove of knowledge. The Q&A approach he takes to teaching his readers about flavoring food is conversational and easy to follow. Moore's advice ranges from how to season lamb and chicken to giving tea and beer an extra kick of flavor. This book clearly spells out how recreate the flavors you love from dishes you may have tried at restaurants or old family recipes. Moore's comprehensive compilation will guide chefs and armatures through making every dish flavorful and memorable. This book is a great source of knowledge for those who are unsure how to take their meals to the next level or wow guests at a dinner party. Armed with Dry Spices Mixes, I am confident that I will never cook a boring meal again. ~Katherine Hobbs [...]

Helpful

Amazon Customer

it's not a recipe book but uniformity would have been nice, one way or the other

Reviewed in the United States on February 9, 2016

First off, I was given a free copy of this book to give my honest opinion & review. This book is just a list, in no particular order, of questions that readers might have submitted to the author at some point and then he gives a short reply/explanation. The book is basically for someone who is new to cooking and there are some helpful things in here. There are Pro's & Con's...1st the Con's: I could get past the fact that he sometimes gives directions how to make things & sometimes only tells you whats in it with no directions, it's not a recipe book but uniformity would have been nice, one way or the other. But what got to me is when I got to #16 about making infused oils. This is a biggie for me after losing a relative to this & I think it's so Very important to know about using FRESH garlic in infused oils since my father drilled this into my head since I was old enough to help my mom cook. I think a warning should be put here since using fresh garlic in an infused oil "Can" cause botulism, if you must use fresh cuz of course the flavor is better, then make only what you need at the time but do your homework by visiting or searching the site of your local extension office that goes more in depth. I think he should have gave advice to Make sure to DATE your container of when it was made & even though he does state it can last for a week, I think he should have emphasized that point! Or he should've at least advised how the "Safest Way" is to use dried herbs and dried garlic, that way no water gets added to the oil to cause that bacterial growth. I am not an expert by any means and I don't want to scare anyone out of trying using fresh garlic but I just think a warning for readers should have been necessary, especially to someone new to cooking, Safety is always key to a reader when you advise them how to make something. OK, I can tell you I wanted to stop reading right then and there but since I gave my word I would give my honest opinion of the book, I continued on. I'm kinda glad I did, so on to the Pro's: I do wish to try quite a few of these, like the spiced butter and the Coconut Rice sounds delish. There are many others, without giving away the book, like simple salad dressing, flavoring boiled potatoes (which was very good by the way) & BBQ rubs & the best & easiest herbs to grow. So, in my honest opinion, if your new to cooking, you might be asking a lot of these questions in the book and the answers can be helpful. I would just say, always do your research when learning how to make new things. Putting spices & rubs together aren't gonna hurt you, you might have to make changes due to allergies or you just might not like the taste of the combination...live & learn but when it comes to making infused oils, (and other things that are not listed in this book & this is just my advice to you, such as canning, dehydrating (especially meats), things of that nature) always follow a trusted site to get verified/approved recipes, tips & safety precautions.

Helpful

The rare flavors of the world in your own kitchen

Reviewed in the United States on December 14, 2015

Charlie Moore has taught us about the spectrum of beer in his previous book and now he turns his attention to herbs spices and flavors. The man knows his territory and appreciates the importance of offering health conscious gourmet chefs in this age of fine eating with a sensible palette. What he suggests for foods matches his expertise on libations.

In a very conversational style Charlie opens secrets to those exotic flavors we thought were only available in the pricey restaurants. All those seemingly impossible to make special dishes such as barbeque rubs, Tikka Masala, Italian flavors, Cajun seasonings and many more rare treats are right here in accessible format for enhancing your cooking and appreciation of exciting AND healthy eating.

Charlie is a wizard in the kitchen and a welcome one to have on hand in your cooking sprees with for this very excellent book. Grady Harp, December 15

One person found this helpful

Helpful

Rainforest Defender

Quick and easy read

Reviewed in the United States on December 15, 2015

Very short and to the point. I am not much of a cook, but my family cooks a lot and has a lot of history and knowledge of cooking. I usually end up with the part where I pop a couple corn cobs on the grill or beat the crap out of some potatoes. This book is perfect for someone like me, and reading through it gave me quite a few little easy ideas for me to "up my game" just a bit. Add some zing to those corn cobs? No problem! Make a quick BBQ rub? Easy!

Helpful

Not terribly useful

Reviewed in the United States on December 15, 2015

I received, unsolicited, a PDF of this short (14 pages, including introduction) pamphlet. It's just a list of 101 questions, like "How do I make beetroot taste better?" or "What is guacamole and how do I make it?" along with a short answer to each question. There's not a lot of information here, no real organization, and it's very short on detail and explanation.

2 people found this helpful

Helpful

Garza

Not bad

Reviewed in the United States on December 21, 2015

I received an unsolicited free pdf file by the author to help write a review.I find it straight to the point short answers to common questions about using herbs and spices for cooking.Could however elaborate a little more to extend the usefulness of this book but otherwise it's not bad and would be good for someone who is just starting out with cooking in the kitchen.

Helpful

Barbara McClenahan

enthusiastic about the craft of making good food.

Reviewed in the United States on February 8, 2016

I found this book to be very informative. I also found the author to be inspiring..enthusiastic about the craft of making good food.

Helpful

Michelle C

Quick and easy read!

Reviewed in the United States on February 9, 2016

Great for beginners. Simple and easy to read layout.

Helpful