World Of Spice

Ever since the trade in spices opened up sea routes between the New and Old Worlds, these definitive ingredients have provided the key not only to the culinary, but also to the cultural flavors of the world's diverse food regions. Traveling to the far corners of the globe and featuring a collection of over 150 exquisite recipes from Spanish Paella with Saffron and Japanese Sushi with Wasabi Mustard to Creamy Southeast Asian Laksa, Peanut and Sweet Potato Stew from Ghana and Lebanese Aubergine Conserve with Cardamom Michael Bateman explores this intriguing blend of food and travel to plot a spice trail for the modern age. He approaches the history of spice through the epic lives of the great explorers, the rise and fall of empires, the fortunes won and lost. A beautifully illustrated directory details 60 spices, from anise to zedoary, in all their various forms, and discusses the appearance, aroma, taste, commercial value, distribution, cultivation, preparation and domestic and medicinal usage of each individual spice. Combining culinary, botanical and historical information with wonderful anecdotes, inspirational recipes and stunning photography, The World of Spice has been 30 years in the making and is a must-have for all food enthusiasts. Michael Bateman was one of Britain's leading food writers. He was author of bestselling books like The Sunday Times Book of Real Bread and was nominated five times for the prestigious Glenfiddich Awards. In 2000 he was named Food Writer of the Year.Bateman, Michael is the author of 'World Of Spice', published 2004 under ISBN 9781904920045 and ISBN 1904920047.