Coriandre, safran, cumin, anis, piment, curry, massala vert, ras-el'hanout, sambals... Découvrir les épices et les condiments. Les choisir, les préparer, conserver les épices fraîches ou sèches. Plus de 80 épices, mélanges d'épices et condiments. Culture, arôme et saveur, cuisine, propriétés médicinales, conservation, suggestions de préparation. Cuisiner épices et condiments : 100 recettes simples, classiques ou plus originales et des conseils pour les réussir, 600 photographies en couleurs.
A wonderful collection of authentic recipes together with a visual encyclopedia of Asian ingredients and how to use them, shown in more than 1400 sizzling photographs.
Enthusiasm for spicy food is a world-wide phenomenon and today spices play a huge part in almost every cuisine, with ever more interesting and unusual spices becoming available. This beautiful book provides a comprehensive, practical sourcebook and kitchen reference, with authoritative information on all the common and lesser-known spices.
Sallie Morris presents the most popular dishes from favourite Chinese restaurants. Every dish is fully described so that the reader can learn more about Chinese food.
This practical sourcebook provides a kitchen reference, with information on both common and lesser-known spices. It includes easy-to-follow instructions on preparation and cooking techniques, and essential information on storage and equipment.
How to identify and use herbs and spices, with 200 recipes for spice mixtures and classic dishes, as well as scented projects and gifts to make, all shown in 850 photographs.
Genuine Thai food made easy with more than 70 authentic, mouth-watering recipes, explained step by step.
This beautifully photographed comprehensive guide to the food and cooking of Asia is packed with enticing, authentic recipes.
A reference guide to spices and traditional spice blends.
