World Spice at Home: New Flavors for 75 Favorite Dishes [Paperback]

Fans of Yotam Ottolenghi’s Plenty and Jerusalem will delight in the “rich and insightful” spice profiles in these 75 recipes—from Seattle’s maven of world spices and blends (Boston Globe).

World Spice at Home brings the world’s exotic spices to your home kitchen to breathe new life into favorite, familiar, and traditional dishes with wonderful new flavors. Included are recipes to assemble unique spice blends that add wonderful dimension to roasted vegetables, simple grilled steaks, and even apple pie.
 
Transform a grilled ribeye steak using an Arabic baharat spice blend; add drama to your carrot cake using Kashmiri garam masala. Learn how to use Madras curry in a Northwest Fisherman’s Stew, or Moroccan harissa in a hearty vegetable soup. 
 
Spices add gratifying dimension to foods, and while the spice blends come from around the world, these recipes are friendly and familiar.After explaining how to select, store, and blend whole fresh spices, spice shop owner Bevill (worldspice.com) and cookbook author Kramis Hearne (The Dutch Oven Cookbook) share 75 recipes designed to help readers add global flavors to their everyday cooking. Some recipes, such as Chinese five-spice shortbread cookies and crispy jicama and watermelon salad with sumac, offer just a hint of exotic spice, while others, like grilled salmon with za’atar and herb-caper sauce, are assertively seasoned. Using the table of contents and additional recipe lists, readers can easily browse recipes by course (e.g., small bites, soups and stews, sweets and breads) or by spice blend (e.g., curry, berbere, dukkah). VERDICT: Bevill and Kramis Hearnes’s spice blends, which contain 7–14 spices (compared to 40-plus in soml31