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Index
Title Contents Introduction
How to Use This Book What I Assume about You How This Book Is Organized Icons Used in This Book
Part I : Taking the Spice Route Chapter 1: A Spicy Tale
Spicy Definitions Exploring the Use of Spices A Little Spicy History
Chapter 2: The Spice Rack: A Guide to Dried Spices
Searching the Spice Rack
Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments
Fresh Spices and Aromatics Spicy Condiments
Chapter 4: Spicing Up Your Kitchen
Buying Spices Storing Spices Spicy Tools Basic Kitchen Gear
Part II : Spicy Skills Chapter 5: Spicy Know-How
Spicy Techniques Your Spicy Signature
Chapter 6: Make No Mistakes
Handling Spices Spicy Damage Control: What to Do When You’ve . . .
Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients
North and South America and the Caribbean The Mediterranean Northern Europe Africa Asia Regional Recipe Guide
Chapter 8: Spicy Game Plans
Planning a Menu Menu Sampler Beat the Heat Cooking Strategies
Part III : On the Starting Line Chapter 9: Basic Rubs and Spice Mixes
Cajun Spice Rub Caribbean Spice Rub Pumpkin Pie Spice Mix Basic Indian Curry Powder Malaysian Curry Masala Jamaican Spice Rub Moroccan Spice Mix Southern Barbecue Rub Thai Red or Green Curry Paste
Chapter 10: Marinades and Sauces
Saucing and Marinating Tips Teriyaki Sauce Peppery Marinade Mojo Sauce Chinese Marinade Savory Spiced Poaching Liquid South of the Border Marinade Jamaican Jerk Sauce Chile Adobo Sauce Southeast Asian Peanut Sauce Tangy Tomato Barbecue Sauce Spiced Sherry Orange Marinade
Chapter 11: Salsas and Salads
Tomato Salsa Papaya, Mango, or Pineapple Salsa Plum Salsa Spiced Fruit Salad Southeast Asian Green Bean Sambal Spiced Carrot and Pineapple Sambal Pickled Cucumber and Carrot Salad Gingered Tomato Salad Indonesian Gado Gado Tomato Raita
Chapter 12: Light Fare
Souper Ideas Appetizing Tips Tangy Yogurt Dip Curried Nuts Roasted Eggplant Paté Hummus Mediterranean Spiced Black Olives Spiced Pepperonata Zesty Cheddar Spread Black Bean Dip Sunset Butternut Soup Indian-Spiced Lentil Soup Mexican Tomato Soup
Part IV : From the Main Course to the Finish Line Chapter 13: Chicken
Handling Chicken Cooking Chicken Down-Home Barbecued Chicken Chinese-Spiced Baked Chicken Grilled Lime-Cumin Chicken Cutlets Gingered Roast Chicken Mediterranean-Spiced Chicken with Olives Jerk Chicken Yakitori Southeast Asian Chicken Saté Thai Chicken Curry Indian Chicken Curry Tandoori Chicken Cutlets
Chapter 14: Meat
Meat Matters Steak au Poivre Southwestern Flank Steak Beef and Bean Chili Indonesian Beef Saté Brazilian Picadillo Coriander-Spiced Burgers Cape Malay Bobotie Tex-Mex Meatloaf Beef or Pork Stew with Juniper and Chile Powder Beef or Pork Adobo Spicy Roast Pork Fragrantly Spiced Maple Spareribs Hot and Spicy Roasted Ribs Spice Islands Lamb Stew Curried Lamb Kebabs Indian Rogan Josh Hungarian Veal Goulash with Mushrooms
Chapter 15: Seafood
Fish Facts Tuna or Salmon Teriyaki Fish Veracruz Southeast Asian Fried Flounder or Sole Roasted Moroccan Monkfish Spicy Crab Cakes with Cilantro Sauce Masala Fish Shrimp Shrimp in Chile Adobo Sauce Shrimp Curry Shrimp in West African Peanut Sauce
Chapter 16: Vegetables and Legumes
Veggie Basics Prepping Veggies Spiced Roasted Vegetables Braised Cumin-Coriander Carrots Spicy Green Beans Garlicky Broccoli Stir-Fry Gingered Zucchini or Summer Squash Mashed Spiced Butternut Braised Red Cabbage with Caraway, Apples and Bacon Greens with Mustard Seeds, Onions, and Tomatoes Fragrantly Spiced Spinach Spiced Lemony Lentils Vegetarian Bean Chili
Chapter 17: Pasta, Potatoes, and Grains
Using Your Noodles Quick Fixes Cold Spiced Noodles with Sesame Oil and Vegetables Pasta Puttanesca Indonesian Peanut Noodles with Vegetables Spiced Couscous with Currants Mashed Vanilla-Scented Sweet Potatoes Roasted Potatoes with Garlic and Cumin Curried Barley Pilaf Spiced Rice with Almonds
Chapter 18: Quick Breads and Sweets
Baking Know-How Caraway, Cheese, and Bacon Beer Bread Cumin-Chile Corn Muffins Cinnamon Coffee Cake Chocolate Cinnamon Sauce Old-Fashioned Gingerbread Spiced Chocolate Loaf Spiced Apple Cake Nut Biscotti with Anise Vanilla Sauce Spiced Poached Fruit
Chapter 19: Beverages
Drink It Up Mulled Red Wine Hot Spiced Apple Cider Mexican Hot Chocolate New Orleans Café Brulot Spiced Iced Tea Bloody Mary Mix
Part V : The Part of Tens Chapter 20: Ten Spicy Presentations
Garnishing Basics Ten Spicy Garnishes
Chapter 21: Ten Spicy Sources
Chile Today-Hot Tamale Dean and Deluca Earthy Delights The Great American Spice Company McCormick & Company Inc. Melissa’s Mo Hotta-Mo Betta Penzeys Spice Hunter Vanns Spices
Appendix A: Metric Conversion Guide Appendix B: Glossary of Cooking Terms Appendix C: Spice Quantity Guide
Dried Spices Fresh Spices and Aromatics
: Color Insert
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