The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices by Walker, Rachel

The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices (Hardcover) (ISBN-13: 9781784885793)

Author: Rachel Walker
Product Type: Books
Format: Hardcover
$32.50
$32.50
$32.50
Subtotal: $32.50
The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices by Walker, Rachel

The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices

$32.50
The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices by Walker, Rachel

The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices

$32.50
Format: Hardcover
Description
Description
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The Modern Spice Rack is a comprehensive guide to the most common spices in our cupboards, and how to best make use of them everyday. Spices have, historically, been a tricky ingredient. They're prevalent in everyone's kitchens, but too often are underused, stored badly and kept years beyond their 'best before date'. There's the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use - a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition. With colourful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and accompanying recipes that are modern, global and taste-led, The Modern Spice Rack will transform standard groceries into something special.

Author: Rachel Walker, Esther Clark
ISBN-10: 1784885797
ISBN-13: 9781784885793
Publisher: Quadrille Publishing
Language: English
Published: 05/09/2023
Pages: 224
Format: Hardcover
Weight: 1.78lbs
Size: 9.14h x 7.19w x 0.99d

Review Citation(s):
Publishers Weekly 05/01/2023
By Rachel Walker
By Rachel Walker
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Rachel Walker was working on the food desk at the Sunday Times when she founded the award-winning Rooted Spices in 2018, which sells single-origin and ethically-sourced spices.

Esther Clark trained and worked as a chef in Italy and Northern India. She then joined BBC Good Food as deputy food editor. Her clients include: Guardian Feast, Sainsbury's Magazine, Waitrose Food Magazine, the Telegraph, and the Sunday Times.

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