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America's Test Kitchen, Spring 2019

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    9781945256783 Reflowable, EPUB, $35.00
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    Distributor: Penguin Random House Availability: Available On Sale Date: May 14, 2019 Carton Quantity: 14
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Spiced
Unlock the Power of Spices to Transform Your Cooking

Edited by :

America's Test Kitchen

Imprint:

America's Test Kitchen

ISBN:

9781945256776

Product Form:

Hardcover
Hardcover
English

Audience:

General Trade
May 14, 2019
$35.00 CAD
Active

Dimensions:

9.81in x 7.69 x 0.81 in | 2.05 lb

Page Count:

304 pages
America''s Test Kitchen
America's Test Kitchen
COOKING / Specific Ingredients / Herbs, Spices, Condiments
Harness the power of spices to take your dishes from simple to spectacular with 139 exciting recipes, plus find 47 easy spice blends and condiments you can use many ways.

Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavor of your cooking, along with foolproof recipes that put these simple techniques to work. Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries—and when to add them for fragrant (not dusty) results. Add flavor—and texture—with homemade blends (you’ll eat your spinach when it’s topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you’ll find yourself not only spooning chili powder into the chili pot but making the chili powder yourself, or flavoring desserts with saffron or cardamom rather than just cinnamon.

     #1: Season smarter with salt and pepper. You’ll learn about brining, using peppercorns of all colors, and making finishers like sriracha salt.
     #2: Give meat and vegetables a rub. We’ll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
     #3: Bloom and toast. Bring out ground spices’ complexity by cooking them in oil; unlock dried chiles’ fruity or nutty flavors by toasting them.
     #4: Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
     #5: Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
     #6: Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

Each chapter shares a core technique for cooking with spices: Most spice books are simply encyclopedias. Instead of breaking up the book by region or spice, we empower home cooks to use spices every day by teaching an approachable technique—a secret to cooking with spices—in each chapter followed by recipes for putting them to use.

Become a spice blender (and still shop at the supermarket): Each chapter offers a few key blends or other homemade ingredients that will instantly improve your cooking, whether you use them in the recipes that follow or branch off on your own. Mix up a superfragrant curry powder or infuse a chile-spiced oil for drizzling on just about anything.

One recipe—spiced four ways: To show just how easy it is for a spice blend to take a dish in a completely new flavor direction, we’ve created a set of master recipes and offered three flavor directions for each.

Spices, A-Z: An introductory spice reference section provides spice listings with basic information, uses, and brand recommendations. We map the spices so you know how to combine them in regional cuisine. We teach how to store and grind spices.

Modern and international flavors: Ably using your pantry is an entrée into flavors of the world. Recipes include Homemade Yogurt Cheese with ­Hazelnut-Nigella Dukkah; Anise-Rubbed Rack of Lamb with Sweet Mint-Almond Relish; Smoky Shishito Peppers with Espelette and Lime; Thai Panang Curry with Shrimp; and Orange Blossom Crème Brûlée.

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Author Residence: Boston, MA, USA

Author Hometown: Boston, MA, USA

Publicity: National media launch

Major online promotions

Social media campaign

Online media with videos, Facebook live events

Recipes featured on exclusive content to 1,500 newspapers

"After a pleasantly textbook-ish introduction that includes a spice glossary and a whole chapter devoted to seasoning with salt and pepper, subsequent recipes are grouped by method, like coating foods with spice rubs, toasting and blooming spices to intensify their flavor, or finishing foods with a sprinkling of spice or a sauce. A handy reference also lists the book's globally influenced dishes (nearly 150 in total) by course and spice."
--Booklist Review

"In another excellent offering, the team at America’s Test Kitchen provides practices for enhancing the flavor of snacks, entrees, and desserts through spices...Home cooks wanting a deeper appreciation of the contents of their spice cabinets will gain it from this unique collection."
--Publisher's Weekly

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