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PDF The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World with Free EASY Reading Download Now!

From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

At this time of writing, The Ebook The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World has garnered 9 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Ebook is Good TO READ!

PDF The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World with Free EASY Reading!

When I picked up Padma Lakshmi’s The Encyclopedia of Spices and Herbs last weekend, I knew what I was getting into. This book was not going to be exciting. It was not going to have a lot of recipes and it certainly was going to be very different than her memoir, an audiobook that I had finished not too long ago. I read this book cover to cover in a little over 4 hours, with some inevitable help from Google to look at photos of things described. This was also one of those pieces of media that remind me that yes, English is my second language.The book lives up to what you would expect from something that has the word Encyclopedia in the title. It is well organized, with an alphabetized list of spices and herbs from around the world and their botanical names. The book refers to itself on a lot of pages, and you do not have to read it all alphabetically. I read the section on Chillies first, and then Salt, and then went to page 52 to see how Padma describes Chaat Masala. Spices, their taste, origins, preparation methods and food pairings are explained well.The most interesting thing I learned was how many types of Thyme are there, and the many ways they can be used. I also finally have a handle on how Mustard and Fenugreek are different from each other. The photos are beautiful, too- which makes it a decent coffee table prop for those of us who sometimes obsess over aesthetics.Overall, 4 out of 5 stars. 5/5 if I compare it to how I felt about Padma’s memoir.

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