'Spicery' is the companion volume to Ian and Elizabeth Hemphill's 'Herbaceous: A Cook's Guide to Culinary Herbs'.
Spices are the buds, bark, roots, berries and aromatic seeds that provide colour, texture, aroma, flavour and depth to our meals. Typical examples of spices are cloves (buds), cinnamon (bark), turmeric (root), peppercorns (berries), vanilla (the bean from a tropical orchid vine) and cumin, coriander, dill and fennel (seeds).
In 'Spicery' you will learn about spice essentials – what spices are, the best way to store and use them – from two experts who have made herbs and spices their life.
Beautifully illustrated with full-colour identification shots of all spices and some finished dishes, 'Spicery' is a fresh and indispensable reference and cookbook in one handsome volume.
