Spice: Recipes to Delight the Senses

by Christine Manfield

Many people use the bare minimum when it comes to spicing up their food, sticking with the standards of salt and pepper, cinnamon and nutmeg, oregano and basil. But spices should be a sensual feast that enlivens the palate, seduces the taste buds and tantalizes the mind. Spice is anything but dull, a cookbook love affair with the exotic and under-appreciated, and draws on spices and aromatics from countries such as Sri Lanka, Japan, Singapore, Tunisia, China, Thailand and Mexico.

Spice includes a plethora of delicious recipes such as Saffron Prawn Risotto, Asparagus and Fragrant Curry Sauce, Smoked Eggplant and Spicy Masala Sauce, and Tangelo Cardamom Ice Cream. With a comprehensive spice index, a description of the wide variety of spices available today and a huge selection of recipes including everything from appetizers to drinks and desserts, Spice will add zest to everyone's palate.

Praise for Spice :

"Christine Manfield evokes rich aromas and luscious flavours from the very first pageàThe recipes, from traditional Thai pastes to Manfield's own exotic inventions, are exceptional." - Marie Claire

Genres: Cookbooks, Reference

288 pages, Hardcover

First published January 1, 1900

Reviews

[Jody · Rating 4 out of 5]

Good book with some great spice mixes and pastes. not a book you just pick up and start cooking from most of the recipes have over twenty ingredients . And only pictures for about 1/3 of the recipes some recipes use ingredients like amchoor powder and barberry and Ajwain seeds and cubeb and grains of paradise which is great if you want to try something different but very hard for me to find in the country and if I get online it’s expensive to buy them even the green mango curry is with coral trout which isn’t cheap . Recipes include sichuan spiced duck with seared scallops with smoked eggplant asparagus and rocket salad. beef tartare with pomelo ,chilli, lemongrass, roasted rice and pickled green mango or grilled Morton bay bug tails with tamarind, chilli, cape gooseberries and trout roe even has a big dessert section which I wasn’t expecting and basics at the end with some of your normal recipes like chicken stock and some not so normal like squab stock or oxtail stock recipes travel around the world with middle eastern, Arab, Asian , Malay, African anywhere that uses spices really honestly I’ve not cooked any recipes out of it still a big book and worth reading if you like different spices and flavour combinations and are near a city

[Jennifer · Rating 5 out of 5]

This book is fantastic not only for inspiration but the recipes I've tried thus far have been beautifully flavored.