Publisher: Sasquatch Books
Number of pages: 240
Weight: 635 g
Dimensions: 216 x 184 x 18 mm
. . . a fresh, surprising collection of recipes that's more than just a pretty scent. Bevill and Hearne's thoughtfulness is obvious in the 50 pages of front matter, a glossary not just of spices, but of blends and how and where they can be found and used. Although many of the basic ingredient combinations here are not new, the seasoning is rich and insightful.
--The Boston Globe
If you have ever explored Pike Place Market in depth you probably know about World Spice tucked down on Western Avenue directly behind the market. The rich smell of spices that waft from the storefront invite you in for another whiff. But deciding what to do with the spices is another story. Enter World Spice at Home: New Flavors for 75 Favorite Dishes, by World Spice owner Amanda Bevill and cookbook author Julie Gramis Hearne. The duo has paired up to bring exotic spices into your home kitchen for use in everyday dishes including soups, stews, brisket, vegetables and even sweets and breads . . . One of the most interesting sections of the book was the "Sweets & Breads" section that incorporated spices into cakes, truffles, cookies and even cornbread.
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The recipes from World Spice at Home remind me of finding wonderful meals while traveling far away from home, food you instantly fall in love with but know you'll never be able to have again after you leave. This is why we have international cookbooks such as World Spice, so we can sometimes bring these favored dishes home with us.
--Powell's Books blog
Authors Amanda Bevill, owner of World Spice Merchants by Seattle's Pike Place Market, and Julie Kramis Hearne, a chef, writer and cooking instructor, have a world of redolent, palate-tempting ingredients to work from, as their introductory descriptions of spices from ajwain seed to vanilla bean prove. And it's a joy just to flip through the book soaking up the considerable knowledge about spices and spice mixes, as well as their uses, that Bevill and Hearne impart.
--The Seattle Times
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