본문바로가기 및 링크
본문 바로가기
주메뉴 바로가기

BOOKS > The Spice Book

The Spice Book
Cooking Library > Ingredients > Spices • Herbs • Sauces
The Spice Book
저자/역자Sallie Morris and Lesley Mackley
언어영어
출판사Hermes House
연도2011
#조미료_양념 #향신료요리
Cooking Library 2F
서가위치

목차

INTRODUCTION

The Spice Trade

Spices in the Kitchen

Choosing and Preparing Spices

Equipment for Preparing Spices

How to Store Spices

THE SPICE INDEX

Ajowan

Allspice

Anise

Annatto

Asafoetida

Bay Leaf

Capers

Caraway

Cardamom

Cassia

Celery

Chillies

Cinnamon

Cloves

Coriander

Cumin

Curry Leaves

Dill

Fennel

Fenugreek

Galangal

Garlic

Ginger

Horseradish

Juniper

Kaffir Lime Leaves

Lemon Grass

Liquorice

Mahlebi

Mango Powder

Mustard

Nigella

Nutmeg and Mace

Papaya Seeds

Paprika

Pepper

Pink Peppercorns

Pomegranate Seeds

Poppy Seeds

Saffron

Salt

Sesame

Star Anise

Sumac

Szechuan Pepper

Tamarind

Turmeric

Vanilla

Zedoary

SPICE MIXTURES

Curry Powders

Masalas

Spice Pastes

Sambals

African Spice Mixtures

Barbecue Spice Mixtures

Sweet Spice Mixtures

Flavoured Aromatic Oils

Spiced Vinegars

Spiced Drinks

SPICES IN THE HOME

Spices for Decoration and Fragrant Gifts

Pot Pourri

COOKING WITH SPICES

Soups and Starters

Fish and Seafood

Poultry and Game

Beef, Lamb and Pork

Vegetables and Salads

Pizza, Pasta and Grains

Breads, Buns and Teabreads

Cakes and Biscuits

Desserts

Preserves and Chutneys

INDEX

In the Spice Index the spices are arrange by botanical name

한줄리뷰 0

근거없는 비방 및 욕설이 포함된 욕설은 임의로 삭제 처리 됩니다.

Recent View

(0)

확인
취소