Overview

In this book, two spice experts show how to bring exciting new flavour profiles to 75 recipes. You can enliven favourite and familiar dishes with wonderful new flavours. It is a healthier way to add flavour and a gratifying dimension to foods. Arabic baharat spice blend, with its accents of cumin, allspice and coriander can transform a grilled ribeye steak. Add Chinese five spice to your pumpkin pie for a new take on an old favourite. Spice expert Amanda Bevill and chef Julie Kramis Hearne bring the world's spices to your home kitchen to enliven favourite, familiar and traditional dishes with wonderful new flavours. Learn how to use Madras curry in a Fisherman's Stew, or Moroccan harissa in a hearty vegetable soup. Included are recipes to assemble unique spice blends that add wonderful dimension to roasted vegetables, simple grilled steaks and even apple pie. Who says you can't teach an old kitchen new tricks?

Full Product Details

9781570619076

Table of Contents

Reviews

After explaining how to select, store, and blend whole fresh spices, spice shop owner Bevill (worldspice.com) and cookbook author Kramis Hearne ( The Dutch Oven Cookbook ) share 75 recipes designed to help readers add global flavors to their everyday cooking. Some recipes, such as Chinese five-spice shortbread cookies and crispy jicama and watermelon salad with sumac, offer just a hint of exotic spice, while others, like grilled salmon with za'atar and herb-caper sauce, are assertively seasoned. Using the table of contents and additional recipe lists, readers can easily browse recipes by course (e.g., small bites, soups and stews, sweets and breads) or by spice blend (e.g., curry, berbere, dukkah). VERDICT: Bevill and Kramis Hearnes's spice blends, which contain 7-14 spices (compared to 40-plus in some ethnic cookbooks), taste superior to many premade and shelf-weary equivalents. Their approachable recipes offer home cooks a gentle introduction to new flavorings. --Library Journal If you have ever explored Pike Place Market in depth you probably know about World Spice tucked down on Western Avenue directly behind the market. The rich smell of spices that waft from the storefront invite you in for another whiff. But deciding what to do with the spices is another story. Enter World Spice at Home: New Flavors for 75 Favorite Dishes, by World Spice owner Amanda Bevill and cookbook author Julie Gramis Hearne. The duo has paired up to bring exotic spices into your home kitchen for use in everyday dishes including soups, stews, brisket, vegetables and even sweets and breads . . . One of the most interesting sections of the book was the Sweets & Breads section that incorporated spices into cakes, truffles, cookies and even cornbread. --TableTalk Northwest

After explaining how to select, store, and blend whole fresh spices, spice shop owner Bevill (worldspice.com) and cookbook author Kramis Hearne ( The Dutch Oven Cookbook ) share 75 recipes designed to help readers add global flavors to their everyday cooking. Some recipes, such as Chinese five-spice shortbread cookies and crispy jicama and watermelon salad with sumac, offer just a hint of exotic spice, while others, like grilled salmon with za'atar and herb-caper sauce, are assertively seasoned. Using the table of contents and additional recipe lists, readers can easily browse recipes by course (e.g., small bites, soups and stews, sweets and breads) or by spice blend (e.g., curry, berbere, dukkah). VERDICT: Bevill and Kramis Hearnes's spice blends, which contain 7-14 spices (compared to 40-plus in some ethnic cookbooks), taste superior to many premade and shelf-weary equivalents. Their approachable recipes offer home cooks a gentle introduction to new flavorings. --Library Journal

Author Information

Amanda Bevill is the owner of World Spice Merchants with a retail shop near the Pike Place Market. She is a trained herbalist and a dedicated entrepreneur who has grown her business steadily since 2006 when she bought the business after working there for four years. Julie Kramis Hearne received her training at the Culinary Institute of American and worked as a chef at The Herbfarm Restaurant. She is co-author of three cookbooks.

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