Filled with easy-to-prepare recipes, this book presents dishes from six major cuisines of the world whose home-cooking traditions embrace the use of spices. The chapters are organized by country of origin:
China & Southeast Asia features exotic satays and stir-fries plus home-style favorites seasoned with Asian flair.
India offers easy curries, vindaloos, and tandoori-style dishes that you can make any night of the week.
The Middle East & North Africa shows how to re-create the exotic flavors of the Mediterranean, such as spiced stews, tagines, and kabobs.
Europe offers spice-laden cuisine from fiery Italian pasta and pizza to paprika-rich braises of Hungary to cardamom-spiced baked goods of Sweden and more.
Latin America & The Caribbean touches on the food of central and south America, Cuba, and Jamaica with grilled, spiced-rubbed meats and fish, soups, and fragrant desserts.
North America embraces the proverbial melting pot with piquant seafood boils, creole-spiced dishes, dry-rubbed barbecued ribs, Tex-Mex favorites.
A primer on must-have spices for your pantry and tips for using them round out this unique take on cooking traditions around the world.