World Spice at Home

351 Pages·2014·42.8 MB·English

by  Amanda Bevill

Copyright © 2014 by Amanda Bevill & Julie Kramis Hearne All rights reserved. No portion of this book
may be reproduced or utilized in any form, or by any electronic, mechanical, or other means, without the
prior written permission of the publisher.
Published by Sasquatch Books
Editor: Gary Luke
Trade paperback project editor: Em Gale
Photographs: Charity Burggraaf
Art Director: Anna Goldstein
Design: Joyce Hwang
Copy editor: Lisa Gordanier
Proofreader: Rachelle Longé McGhee Library of Congress Cataloging-in-Publication Data is available.
Sasquatch Books
1904 Third Avenue, Suite 710
Seattle, WA 98101
[phone]
www.sasquatchbooks.com
[email protected]
eBook ISBN: 978-1-57061908-3
Trade Paperback ISBN: 978-1-57061-907-6
v3.1
We would like to dedicate this book to our mothers. Their
encouragement helped us to follow our passions in life. Cooking
side by side with our moms and grandmothers has created lasting
memories that are constantly being sparked by a familiar taste or
smell. We hope this book will inspire you to gather with friends and
family to cook, eat, and laugh together while building wonderful
memories of food.
-AB & JKH
Contents
Acknowledgments
Introduction: The Global Melting Pot of Spices
Spice Pantry 101: Tips, Tools & Techniques
Pure Spices
Spice Blends
SMALL BITES
SOUPS & STEWS
VEGETABLES & GRAINS
SHELLFISH & SEAFOOD
MEAT & POULTRY
SWEETS & BREADS
FINISHING TOUCHES
Index

Recipe List
SMALL BITES
Pogacha Flatbread with Sea Salt and Dukkah
Picadillo Peppers with Baharat
Lollapalooza Lamb Sliders with Berbere Ketchup
Besar Shrimp and Pineapple Skewers
Crostini with Dukkah-Encrusted Goat Cheese and Roasted
Tomatoes
Irresistible Spiced Nuts
Za’atar Fries with Lemon-Pepper Aioli
Chinese Five-Spice Chicken Wings with Chili-Garlic Sauce
SOUPS & STEWS
Heirloom Tomato Gazpacho with Urfa Biber
Corn Chowder with Chanterelles, Bacon, and Za’atar
Crimson Beet and Apple Soup with Za’atar Cream
Golden Butternut Squash Soup with Besar
Creamy Cauliflower and Leek Soup with Tikka Masala
Sausage, White Bean, and Kale Soup with Besar
Udon Noodle Bowl with Prawns in Star Anise Broth
Spicy Chili with Berbere
Parsnip and Potato Soup with Poudre de Colombo
Fisherman’s Stew with Harissa
VEGETABLES & GRAINS
Roasted Beet Salad with Watercress and Dukkah Goat Cheese
Crisp Oven-Roasted Broccoli with Lemon and Harissa
Summer Tomato Salad with Arugula and Urfa Biber
Bubble and Squeak with Poudre de Colombo
Vegetable Bread Salad with Za’atar
Honey-Glazed Eggplant with Ras el Hanout
Quinoa with Grilled Vegetables and Kashmiri Dressing
Crispy Jicama and Watermelon Salad with Sumac
Kale Tabbouleh with Pomegranate Seeds and Ras el Hanout
Dressing
Five-Seed Roasted Potatoes
Potato and Spinach Roll-Ups with Poudre de Colombo
SHELLFISH & SEAFOOD