{"product_id":"spiced-4","title":"Spiced","description":"\u003cp\u003e \u003cstrong\u003eA modern guide to cooking with spices, featuring more than 300 globally inspired recipes designed for home cooks\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e Elevate your everyday cooking with this comprehensive, visually stunning celebration of spices from around the world. \u003ci\u003eSpiced \u003c\/i\u003efocuses on 50 key spices, offering a deep dive into each. Home cooks will find annatto from Central and South America, cardamom from India, grains of paradise from West Africa, nutmeg from the Banda Islands, and more, all accompanied by texts that cover the spice’s history, origin, and impact on world cuisine. \u003c\/p\u003e\u003cp\u003eEach entry includes a suite of recipes in which the spice plays a starring role, presenting a mix of traditional and modern dishes – from Risotto alla Milanese (saffron), Jollof rice (calabash nutmeg), Massaman curry (white cardamom), Chicken paprikash (chile), Touba coffee (Grains of Selim), Golden milk (turmeric) and Eggnog (nutmeg). The book also includes 20 recipes for spice blends, including garam masala, Chinese five-spice, baharat, and ras el hanout, which evoke the distinctive flavors of regions across the globe.\u003c\/p\u003e\u003cp\u003ePart recipe collection, part culinary history, \u003ci\u003eSpiced \u003c\/i\u003egives fascinating cultural context for its subject. Author and food historian Priya Mani provides deeply researched insights into the complex history and origins of spices, inviting home cooks to consider the evolution of flavors that have shaped today’s culinary landscape, and to expand their palates by adding new spices to their pantry.\u003c\/p\u003e\u003cp\u003eTogether with a foreword on the science of spices by Harold McGee, there are historical essays sprinkled through the book written by Andrew Dalby, Dr. Anna Spudich and Ken Alabala, as well as personal essays from a roster of chefs and food writers, including Petty Elliot, Susan Jung, Virgilio Martínez, Kamal Mouzawak, Nanna Rögnvaldardóttir and Ozoz Sokoh.\u003c\/p\u003e\u003cp\u003eSprinkled through the book are essays from a global roster of chefs and food writers, including Ken Albala, Andrew Dalby, Petty Elliot, Susan Jung , Virgilio Martínez, Harold McGee, Kamal Mouzawak, Nanna Rögnvaldardóttir, Dr Anna Spudich, and Ozoz Sokoh, highlighting the spices that infuse their lives and their food.\u003c\/p\u003e\u003cp\u003eBeautifully photographed and thoughtfully designed, \u003ci\u003eSpiced \u003c\/i\u003eis a kitchen shelf essential for contemporary home cooks.\u003c\/p\u003e","brand":"Phaidon Press Ltd","offers":[{"title":"Default Title","offer_id":57377366966616,"sku":"9781837292653","price":49.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0278\/1295\/4195\/files\/9781837292653_82fcb8fb-0542-48d0-9419-dcff78a77c8a.jpg?v=1780454760","url":"https:\/\/agendabookshop.com\/products\/spiced-4","provider":"Agenda Bookshop","version":"1.0","type":"link"}