Spiced

“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

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,LisaMcManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

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