If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen.

Colorful spices from around the world enrich today's cuisines with incomparable flavors and aromas.

Here you will find the best books about spices, beautifully illustrated and lovingly researched exploration of herbs and spices: their history, cultivation and uses, both familiar and forgotten.

 The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to pre

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.Jill Norman is the author of DK's The Complete Book of Spices and has an extensive knowledge of food and cooking styles from around the world.

  The Dance of Spices

A new classic on adapting authentic Indian seasonings and techniques to today’ s American kitchen Indian cuisine has finally come into its own in the United States, as evidenced by the

  Burst Of Flavor: The Fine Art Of Cooking With Spices (latitude 20 Book