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Spices

Available for Check-Out at Cleveland Public Library

The books below are just a small sample of what's available at Cleveland Public Library on the subject of spices, cooking, and related topics. Click the titles below to link to the library's catalog to place a hold or get additional information.

The Magic Of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors by Aliza Green (2016)
- The Magic of Spice Blends reveals the secrets of creating and cooking with the world's classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America.
The Spice Companion: A Guide to the World of Spices by Lior Lev Sercarz (2016)
- A stunning and definitive spice guide by the country's most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.
National Geographic Complete Guide To Herbs & Spices: Remedies, Seasonings, and Ingredients to Improve Your Health and Enhance Your Life (2016)
- This book combines scientific information, like the physical effects of herbal aromas, with practical advice, like how to dry flowers and herbs for a fragrant potpourriuall with elegant and vibrant photography of all herbs and spices included. Covering more than 100 herbs, spices, and seasonings, this useful compendium is one is one to turn to again and again.
Cumin, Camels, And Caravans: A Spice Odyssey by Gary Paul Nabhan (2014)
- Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family's history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade.
Pepper: A History of the World's Most Influential Spice by Marjorie Shaffer (2013)
- From the abundance of wildlife on the islands of the Indian Ocean, which the Europeans used as stepping stones to India and the East Indies, to colorful accounts of the sultan of Banda Aceh entertaining his European visitors with great banquets and elephant fights, this fascinating book reveals the often surprising story behind one of mankind's most common spices.
Chemistry of Spices by V.A. Parthasarathy (2008)
- Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices.
Six Spices: A Simple Concept of Indian Cooking by Neeta Saluja (2007)
- Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food.
Spice: The History of a Temptation by Jack Turner (2004)
- Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex--and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature.
Dangerous Tastes: The Story of Spices by Andrew Dalby (2000)
- Dangerous Tastes explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses.
Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spice by Pat Willard (2001)
- Pat Willard's enticing exploration of the exotic spice saffron describes its journey from the ancient Sumerian kingdoms, Persia, and the island of Crete to the Pennsylvania Dutch in America. Through a beautiful blend of personal stories, myths, history, quotations, ancient remedies, and modern recipes, Willard takes us from Cleopatra's bath to the medieval court of France and beyond. A practical guide to buying, using, and even growing saffron as well as a cookbook containing recipes ranging from Paella Valenica to Saffron Consommé, this magical account is perfect for anyone who has ever been teased by this seductive spice.

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