Michal Haines’ “The Spice Kitchen” aims to make a spatula traveler out of any cook willing to dabble in the exotic.
Drawing inspiration from Asia, the Middle East, India, North Africa and anywhere else that spices are used with vigor, the book presents unusual yet authentic recipes designed to awaken the palate.
The book is arranged into categories that reflect mood, eating style or time commitment, such as “Mid-week Speed” and “Luxury Sundays.”
It offers to sate the experienced cook’s hunger for something extraordinary any day of the week. But the key word is “experienced.”
This is not a book for beginners and even old hands must be ready to commit. The budget-busting list of spices that Haines calls “essential” include amchur, allspice berries, cassia bark, cardamom (which comes in green and brown), kokum, juniper berries and four types of peppercorns and paprika.
The book’s comprehensive glossary describes each spice, how to choose it, use it and store it, but not where to find it.
Associated Press
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
