Cooking with Spices For DummiesISBN: 978-0-7645-6336-2
Paperback
348 pages
October 2001
 This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.
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Introduction.
PART I: Taking the Spice Route.
Chapter 1: A Spicy Tale.
Chapter 2: The Spice Rack: A Guide to Dried Spices.
Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments.
Chapter 4: Spicing Up Your Kitchen.
PART II: Spicy Skills.
Chapter 5: Spicy Know-How.
Chapter 6: Make No Mistakes.
Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients.
Chapter 8: Spicy Game Plans.
PART III: On the Starting Line.
Chapter 9: Basic Rubs and Spice Mixes.
Chapter 10: Marinades and Sauces.
Chapter 11: Salsas and Salads.
Chapter 12: Light Fare.
PART IV: From the Main Course to the Finish Line.
Chapter 13: Chicken.
Chapter 14: Meat.
Chapter 15: Seafood.
Chapter 16: Vegetables and Legumes.
Chapter 17: Pasta, Potatoes, and Grains.
Chapter 18: Quick Breads and Sweets.
Chapter 19: Beverages.
PART V: The Part of Tens.
Chapter 20: Ten Spicy Presentations.
Chapter 21: Ten Spicy Sources.
Appendix A: Metric Conversion Guide.
Appendix B: Glossary of Cooking Terms.
Appendix C: Spice Quantity Guide.
Index.
Book Registration Information.
PART I: Taking the Spice Route.
Chapter 1: A Spicy Tale.
Chapter 2: The Spice Rack: A Guide to Dried Spices.
Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments.
Chapter 4: Spicing Up Your Kitchen.
PART II: Spicy Skills.
Chapter 5: Spicy Know-How.
Chapter 6: Make No Mistakes.
Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients.
Chapter 8: Spicy Game Plans.
PART III: On the Starting Line.
Chapter 9: Basic Rubs and Spice Mixes.
Chapter 10: Marinades and Sauces.
Chapter 11: Salsas and Salads.
Chapter 12: Light Fare.
PART IV: From the Main Course to the Finish Line.
Chapter 13: Chicken.
Chapter 14: Meat.
Chapter 15: Seafood.
Chapter 16: Vegetables and Legumes.
Chapter 17: Pasta, Potatoes, and Grains.
Chapter 18: Quick Breads and Sweets.
Chapter 19: Beverages.
PART V: The Part of Tens.
Chapter 20: Ten Spicy Presentations.
Chapter 21: Ten Spicy Sources.
Appendix A: Metric Conversion Guide.
Appendix B: Glossary of Cooking Terms.
Appendix C: Spice Quantity Guide.
Index.
Book Registration Information.
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