• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Lindacakes

Spice Cookbooks

8 posts in this topic

There doesn't seem to be anything in the threads about spice cookbooks.

I just bought The Book of Spices by Frederic Rosengarten, Jr. Copyright 1969. (He has a nut book, too, different thread.) Fabulous illustrations.

I also have McCormick's Spices of the World Cookbook and The Spice Cookbook by Avanelle Day and Lillie Stuckey.

Anyone have opinions or recommendations?


I like to bake nice things. And then I eat them. Then I can bake some more.

Share this post


Link to post
Share on other sites

Back in the late 60's, when I was first learning to cook, I bought two cookbooks devoted to spices:

The Spice Island Cookbook - http://www.amazon.com/The-Spice-Islands-Cook-Book/dp/0016811828

And The Spice Cookbook (which Lindacakes references) - http://www.amazon.com/The-Spice-Cookbook-Lillie-Stuckey/dp/0872500225

They have both been devoted and valued companions to me, lo these many decades. I can't possibly tell you how frequently I've been working on a dish, thought it needed a little flavor boost, and consulted one of these two books to see which herb or spice they recommended be added.

And, for years, my standard wedding/kitchen shower gift was a basket filled with assorted herbs and spices, and one of these two books.

They still hold an honored spot in my cookbook rack and I still refer to them at least once a month. I've cleaned out my cookbook shelf a time or two through the years and never would consider getting rid of either of them. So I do recommend them.

But I will say that it's obvious now that these two old friends are, like me, I suppose, somewhat dated. Often, as I'm perusing this recipe or that herb/spice description, I run across some bit of information that seems passé.


Edited by Jaymes (log)

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

That's a brilliant shower gift idea. I trust you won't mind if I borrow it.


Darienne

learn, learn, learn...

Cheers & Chocolates

Share this post


Link to post
Share on other sites

That's a brilliant shower gift idea. I trust you won't mind if I borrow it.

Mind? Why, I'm flattered!

I usually went with the Spice Islands Cookbook for the basket because it's smaller, and looks so pretty with all of the herbs and spices arranged attractively around.

I gave it, not only for wedding/shower gifts, but also to neices, nephews, friends's children, etc., that were headed off to college, or to their first apartment, or something like that.

It always went over really well. For one thing, those herbs and spices are expensive, and can be quite a shock the first time you head to the market to stock up your spice rack. Especially if you're a neophyte at the cooking and seasoning game and have no idea what to buy.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

I'd love a good recommendation here too. Has anyone heard of a book that contains recommended measurements for spices? Obviously things vary a lot but it'd be fantastic to have a starting point for recipes with less familiar flavor profiles. Just something like "X is commonly used 2:1 with Y", or "10g of Z per chicken breast". I suspect I'm looking for something that's not entirely possible, but that doesn't mean I can't dream...

Share this post


Link to post
Share on other sites

I just bought this one, it's very good on the spices themselves, I don't know about the recipes yet. Published in 1969, excellent illustrations.

The Book of Spices

Frederick Rosengarten, Jr.

This one is out now, very beautiful and the recipes look good, well-chosen. It comes in for some criticism on Amazon but it doesn't seem as if anyone has actually cooked from it:

The Spice Bible

Jane Lawson

Thanks for the tip on The Spice Cookbook, Jaymes. Looks good, I'm getting one.


I like to bake nice things. And then I eat them. Then I can bake some more.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By Dave the Cook
      Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
       
      Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . 
       
      . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
       
      Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.)  The winner will be announced on 14 September.
       
      Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
       
       
      P.S. And if you don't win, you should still get this book.
    • By liuzhou
      A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread.   .
       

       
      The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). 
       
      There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes.
       
      Here is a sample page.
       

       
      Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. 
       
      In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes.
       
      This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value.
       
      I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too.
       
      Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list.
       
      Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them.
       
      Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most  condiments.
       
      For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce.
       
      Cooking instructions can be equally vague. "Cook until cooked".
       
      A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9 
    • By Mike.jj
      Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and  Download  Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
  • Recently Browsing   0 members

    No registered users viewing this page.