• 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 boilsover
      My Breville BSO 800XL  just died on it's second birthday, after only *extremely* light use at my beach house.  Just won't power up.
       
      Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F.  This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here:  http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/
       
      So I guess I'll give fixing it myself a try and report back.  Has anyone here done this repair?  Was it successful?  And why would Breville use a fuse that is lower than the appliance's top heat settings?
       
      Thanks!
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Franzisaurus_Rex
      I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. 
      I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets.
      Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan:
      - Brown the rabbits on skillet (stovetop)
      - Get the aromatics/other stuffz sweated browned, etc.
      - (MEANWHILE) Smoker heats up to 300-325 degrees.
      - Add stock to rabbit, bring to a simmer on the stove top.
      - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary.
      I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it.
      All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea.
      -Franz
    • By boilsover
      The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago.  This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt.  It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry).  It takes an able cookware geek a full two days to cover all the booths.
       
      Are any eGulls or eGuys besides me attending? 
    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
  • Recently Browsing   0 members

    No registered users viewing this page.