The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices
The Modern Spice Rack is a comprehensive guide to the most common spices in our cupboards, and how to best make use of them everyday.
Spices have, historically, been a tricky ingredient. They're prevalent in everyone's kitchens, but too often are underused, stored badly and kept years beyond their 'best before date'. There's the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use ā a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition.
With colorful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and accompanying recipes that are modern, global and taste-led, The Modern Spice Rack will transform standard groceries into something special.
Details:
- Hardcover
- 224 pages
- Dimensions: 7.2 x 1.1 x 9.1 inches
Rachel Walker was working on the food desk at the Sunday Times when she founded the award-winning Rooted Spices in 2018, which sells single-origin and ethically-sourced spices.
Esther Clark trained and worked as a chef in Italy and Northern India. She then joined BBC Good Food as deputy food editor. Her clients include: Guardian Feast, Sainsburyās Magazine, Waitrose Food Magazine, the Telegraph, and the Sunday Times.
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The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices
The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices
The Modern Spice Rack is a comprehensive guide to the most common spices in our cupboards, and how to best make use of them everyday.
Spices have, historically, been a tricky ingredient. They're prevalent in everyone's kitchens, but too often are underused, stored badly and kept years beyond their 'best before date'. There's the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use ā a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition.
With colorful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and accompanying recipes that are modern, global and taste-led, The Modern Spice Rack will transform standard groceries into something special.
Details:
- Hardcover
- 224 pages
- Dimensions: 7.2 x 1.1 x 9.1 inches
Rachel Walker was working on the food desk at the Sunday Times when she founded the award-winning Rooted Spices in 2018, which sells single-origin and ethically-sourced spices.
Esther Clark trained and worked as a chef in Italy and Northern India. She then joined BBC Good Food as deputy food editor. Her clients include: Guardian Feast, Sainsburyās Magazine, Waitrose Food Magazine, the Telegraph, and the Sunday Times.
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Description
The Modern Spice Rack is a comprehensive guide to the most common spices in our cupboards, and how to best make use of them everyday.
Spices have, historically, been a tricky ingredient. They're prevalent in everyone's kitchens, but too often are underused, stored badly and kept years beyond their 'best before date'. There's the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use ā a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition.
With colorful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and accompanying recipes that are modern, global and taste-led, The Modern Spice Rack will transform standard groceries into something special.
Details:
- Hardcover
- 224 pages
- Dimensions: 7.2 x 1.1 x 9.1 inches
Rachel Walker was working on the food desk at the Sunday Times when she founded the award-winning Rooted Spices in 2018, which sells single-origin and ethically-sourced spices.
Esther Clark trained and worked as a chef in Italy and Northern India. She then joined BBC Good Food as deputy food editor. Her clients include: Guardian Feast, Sainsburyās Magazine, Waitrose Food Magazine, the Telegraph, and the Sunday Times.
