Jenna Holst

Cooking with Spices for Dummies

• Broschiertes Buch

Produktbeschreibung

Free daily eTips at dummies.com Includes 100 deliciously zesty foolproofrecipes -with nutrition information Add spicy pizzazz to every dish you make! Want to ' kick up' the flavor of your meals -simply, cheaply, and healthfully -but can't tell cardamom from coriander? Relax! This friendly guide demystifies the secrets of your spice rack and helps you cook up mouthwatering dishes such as Hot and Spicy Roasted Ribs, Cajun Spiced Shrimp, Pasta Puttanesca, Tandoori Chicken, and more. Get smart! (at)www.dummies.com * Find listings of all our books. * Create your own personalized book with Hungry Minds a la Carte. * Sign up for daily eTips at www.dummiesdaily.com

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Produktdetails

• Verlag: Wiley
• Seitenzahl: 352
• Erscheinungstermin: 29. Oktober 2001
• Englisch
• Abmessung: 235mm x 191mm x 19mm
• Gewicht: 658g
• ISBN-13: 9780764563362
• ISBN-10: 076456336X
• Artikelnr.: 21726420

Autorenporträt

Jenna Holst is the author of Cooking Soups For Dummies. Her work has also been featured in many magazines including Food and Wine, Family circle, Weight Watchers, and Redbook.

Inhaltsangabe

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.