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Spice is often the party girl, the loud, bold, exuberant element in the mix. A generous swirl of woody-sweet cinnamon elevates a simple bun, pistachio green baklava is made otherworldly with the headiness of rosewater and a truly fiery gingerbread is thunder and wonder in the mouth. There is also another art, more subtle yet equally seductive. Married with sugar, spice can provide a delicate fragrance, hard to put your finger on but one that gives backbone to a dish. It can balance tartness and bring sweetness so you can tone down the sugar. Flavours can be enhanced by a thoughtful addition from the spice cupboard, making chocolate more chocolatey and fruit taste more of itself. Added not in shouts, but in whispers, an intrigue of spice deepens allure. In this book, we'll explore how to unlock flavours, and how to marry them to make much more than the sum of their parts.
Floral and fruity spices pair well with rich fats. Warming spices like ginger and clove play off treacly brown sugar. Anise sweetens, lemony coriander seed brightens and herbaceous notes pick out complexity in chocolate. A suspicion of nutmeg cuts the sweet creaminess of custard for a more rounded tart, and a whisper of cardamom makes inky poached plums jaunty and interesting. The chapters are divided by flavour to guide you towards a dessert or bake that is bright and zippy, floral and fragrant, or dark and spicy. Recipes include spice switches so, as you develop a nose for the flavours, you can be creative and playful with your combinations.
Spice is often the party girl, the loud, bold, exuberant element in the mix. A generous swirl of woody-sweet cinnamon elevates a simple bun, pistachio green baklava is made otherworldly with the headiness of rosewater and a truly fiery gingerbread is thunder and wonder in the mouth. There is also another art, more subtle yet equally seductive. Married with sugar, spice can provide a delicate fragrance, hard to put your finger on but one that gives backbone to a dish. It can balance tartness and bring sweetness so you can tone down the sugar. Flavours can be enhanced by a thoughtful addition from the spice cupboard, making chocolate more chocolatey and fruit taste more of itself. Added not in shouts, but in whispers, an intrigue of spice deepens allure. In this book, we'll explore how to unlock flavours, and how to marry them to make much more than the sum of their parts.
Floral and fruity spices pair well with rich fats. Warming spices like ginger and clove play off treacly brown sugar. Anise sweetens, lemony coriander seed brightens and herbaceous notes pick out complexity in chocolate. A suspicion of nutmeg cuts the sweet creaminess of custard for a more rounded tart, and a whisper of cardamom makes inky poached plums jaunty and interesting. The chapters are divided by flavour to guide you towards a dessert or bake that is bright and zippy, floral and fragrant, or dark and spicy. Recipes include spice switches so, as you develop a nose for the flavours, you can be creative and playful with your combinations.
Her first book, Samarkand, written alongside friend and travel journalist Caroline Eden, published in 2016, was named a book of the year by The Guardian and Food52's Piglet. It also won the Guild of Food Writers Award for Food and Travel in 2017. Her second book, Fire Islands, published in May 2019 by Murdoch Books, won two Gourmand World Cookbook awards in 2020 and was winner of the Food and Drink Book of the Year at the Edward Stanford Travel Writing Awards, which celebrate world-class travel writing. It also won Der Deutsche Kochbuchpreis Bronze and was named winner of the International and Regional Cuisine category in the prestigious 2020 Guild of Food Writers' Food and Drink Awards. Her third book, The Nutmeg Trail, was published April 2022 by Murdoch Books.
Eleanor holds a first-class MA from Edinburgh University. She founded and runs two successful international education businesses alongside her career in food writing. When not travelling and collecting recipes, she lives in London with her young family.
'Eleanor Ford's passion shines through her beautiful and picturesque writing'. Guild of Food Writers Awards 2020
| Erscheinungsjahr: | 2024 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Seiten: | 255 |
| ISBN-13: | 9781922616357 |
| ISBN-10: | 1922616354 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Ford, Eleanor |
| Hersteller: | Murdoch Books |
| Maße: | 246 x 196 x 29 mm |
| Von/Mit: | Eleanor Ford |
| Erscheinungsdatum: | 01.02.2024 |
| Gewicht: | 1,052 kg |
Her first book, Samarkand, written alongside friend and travel journalist Caroline Eden, published in 2016, was named a book of the year by The Guardian and Food52's Piglet. It also won the Guild of Food Writers Award for Food and Travel in 2017. Her second book, Fire Islands, published in May 2019 by Murdoch Books, won two Gourmand World Cookbook awards in 2020 and was winner of the Food and Drink Book of the Year at the Edward Stanford Travel Writing Awards, which celebrate world-class travel writing. It also won Der Deutsche Kochbuchpreis Bronze and was named winner of the International and Regional Cuisine category in the prestigious 2020 Guild of Food Writers' Food and Drink Awards. Her third book, The Nutmeg Trail, was published April 2022 by Murdoch Books.
Eleanor holds a first-class MA from Edinburgh University. She founded and runs two successful international education businesses alongside her career in food writing. When not travelling and collecting recipes, she lives in London with her young family.
'Eleanor Ford's passion shines through her beautiful and picturesque writing'. Guild of Food Writers Awards 2020
| Erscheinungsjahr: | 2024 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Seiten: | 255 |
| ISBN-13: | 9781922616357 |
| ISBN-10: | 1922616354 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Ford, Eleanor |
| Hersteller: | Murdoch Books |
| Maße: | 246 x 196 x 29 mm |
| Von/Mit: | Eleanor Ford |
| Erscheinungsdatum: | 01.02.2024 |
| Gewicht: | 1,052 kg |
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