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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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