You can tell that Maggie Stuckey is both a gardener and a
cook. And, while the recipes, of which there are 200 for the 30
Spices listed, are enticing, it is her sense of history that is thoroughly enjoyable.
Written concisely and clearly, her
storytelling takes us back to the lands and people who first
enjoyed these spices.
We came across this book while
looking for information on Cardamom and were hooked by the time we reached the entry for
The spices, and the recipes for those spices,
included in this book are: Allspice, Anise, Caraway, Cayenne and
Chili Peppers, Cinnamon, Cloves, Coriander, Cumin, Dill Seeds, Fennel, Fenugreek, Ginger, Horseradish, Juniper
Berries, Mace, Mustard Seeds, Nutmeg, Paprika, Pepper, Poppy Seeds, Saffron, Sesame Seeds,
Star Anise, Turmeric, Vanilla. Also,
conveniently included are the recipes for Curry Powder and Five-Spice Powder.
If you like to do things with your herbs and spices besides
cook, you will enjoy the crafts that revolve around each spice.