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Spiced: Unlock the Power of Spices to Transform Your Cooking
By
America's Test Kitchen (EDT)
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Bibliographic Detail
Publisher
America's Test Kitchen
Publication date
May 14, 2019
Pages
304
Binding
Hardcover
ISBN-13
9781945256776
ISBN-10
194525677X
Dimensions
0 by 7.25 by 9.50 in.
Weight
0.81 lbs.
Original list price
$29.99
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Air Fryer Perfection: From Crispy Fries and Juicy Steaks to Perfect Vegetables, What to Cook & How to Get the Best Results | Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes | How to Braise Everything: Classic, Modern, and Global Dishes Using a Time-Honored Technique | Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast | Cook It in Your Dutch Oven: 150 Foolproof Recipes Tailor-Made for Your Kitchen's Most Versatile Pot | Tasting Italy: A Culinary Journey | The New Essentials Cookbook: A Modern Guide to Better Cooking | All-Time Best Dinners for Two | Cook's Illustrated Revolutionary Recipes: Groundbreaking Recipes That Will Change the Way You Cook
Summaries and Reviews
Amazon.com description: Product Description: Harness the power of spices to take your dishes from simple to spectacular with 125 exciting recipes, plus find easy spice blends you can use many ways.
Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries--and when to add them for fragrant (not dusty) results. Add flavor--and texture--with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.
#1: Season smarter with salt and pepper. You'll learn about brining, coating steak with peppercorns of all colors, and making finishers like sriracha salt.
#2: Give meat and vegetables a rub. We'll provide you with spice blends that you can put to use in our recipes (rub juniper and fennel on salmon) or your own.
#3: Bloom and toast. Bring out ground spices' complexity by cooking in oil; unlock dried chiles' fruity or nutty flavors by toasting them.
#4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
#5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or smoky chili honey to serve with grilled sweet potatoes.
#6: Bake with spices. Go beyond vanilla by rolling shortbread in orange-ginger sugar. Make your own rose water and add it to pound cake.
Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries--and when to add them for fragrant (not dusty) results. Add flavor--and texture--with homemade blends (you'll eat your spinach when it's topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you'll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.
#1: Season smarter with salt and pepper. You'll learn about brining, coating steak with peppercorns of all colors, and making finishers like sriracha salt.
#2: Give meat and vegetables a rub. We'll provide you with spice blends that you can put to use in our recipes (rub juniper and fennel on salmon) or your own.
#3: Bloom and toast. Bring out ground spices' complexity by cooking in oil; unlock dried chiles' fruity or nutty flavors by toasting them.
#4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
#5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or smoky chili honey to serve with grilled sweet potatoes.
#6: Bake with spices. Go beyond vanilla by rolling shortbread in orange-ginger sugar. Make your own rose water and add it to pound cake.
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