On Spice: Advice, Wisdom, and History with a Grain of Saltiness

A noteworthy glance at the history and creation of flavors, with current, straightforward guidance on utilizing them at home—salt, saffron, vanilla, ginger, turmeric, and significantly more.

Each home cook has musings on the good and bad approaches to utilize flavors. These convictions are passed down in family plans and articulated by TV culinary specialists, yet where do such thoughts originate from? Many are minimal superior to odd notion, and most serve just to fortify a cook's feeling of predominance or spread for their weaknesses. It doesn't need to be like this.

These notes On Spice originate from three ages of a family in the flavor exchange, and heaps of their gathered zest aides and stories. Inside, you'll take in where flavors originate from: generally, topographically, organically, and in the advanced market. You'll see depictions of life in a zest shop, how the flavors and stories can mix dinners as well as life and connections. Furthermore, you'll get clear guidance conveyed with wry mind.

Find why:
Salt processors are futile
Saffron is extremely valuable (as long as it's unadulterated)
That container of cinnamon more likely than not isn't
Vanilla is undeniably more naughty than you might suspect

With parts on seeds (fennel, aniseed, caraway, mustard, cumin, and the sky is the limit from there) and spices (essential, cilantro, dill, marjoram, rosemary, safe, and more),you will figure out how to quit stressing and love your zest rack.

About the Author
Caitlin PenzeyMoog is a writer and editor. Her first book, On Spice: Advice, Wisdom, And History with a Grain of Saltiness, chronicles growing up in the spice trade, and offers advice and wisdom about spices and cooking. Caitlin studied journalism and media studies at the University of Milwaukee-Wisconsin. She is the managing editor of The A.V. Club. She lives in Chicago.

I'm going to keep this review short and sweet. Firstly, because I am writing only very few book reviews these days. Amazon's recent shenanigans regarding reviews and reviewers ticked me off. But, secondly, because the top review pretty well describes the book and the writing.What I would add is that the author touched upon her early life and the love observed from her grandparents in the spice store her family operated in Wisconsin, and how she more or less took it for granted until the day she realized it was gone. Gone along with a way of life. I wish more kids could and would grow up with the same sort of loving, affectionate upbringing. I've got to believe thw world would be much better for it.Anyway, in my household, my wife and I have discussions about the difference between spicey and flavorful. Unfortunately, the author does even less to clear it up for my wife, but I loved the way Caitlin PenzeyMoog combined the essense of seasoning with herbs and spices. Rather than debate the semantics, she explains the value of all three to the cook at home. I agree with her.-Cwm

Even as someone who already knows a lot about spices, I learned a lot of new things and really appreciated the approachable writing style. The family anecdotes are great :) This is a great book for any casual or serious home cook to have on hand. -Eva

As someone who has been buying Penzey spices for many, many years this book is a wealth of information.Great for the novice cook or experienced chef. Love it! -Theresa