Spices. 2nd edition. Sakharov B.

“Season”, “Spices”, “Spices” - these words have firmly entered our kitchen, and often we do not even think about their true meaning. In fact, the topic relating to spices - their stories, spinning and articular qualities and subtleties of use in cooking - is extensive and extremely interesting.

these days spices, spices and seasonings have been so deeply included in the culinary traditions of practically All the peoples of the world, which without them is difficult to imagine their existence. The eating of various parts of spicy plants gradually turned from a culinary tradition into a life necessity. Only knowing all the necessary components of various spicy mixtures and sauces, their proportions for a particular dish, you can give the finished food finished, exquisite aroma, make it appetizing and useful.

B. Sakharov’s book will teach the reader to use it correctly The spices available on sale will introduce spicy plants around the world, including our country. The book built as a mini-encyclopedia describes in detail individual spices and spaces-aromatic herbs indicating their taste characteristics and use in cooking. The description of more than 60 of the most popular spices and about the same number of recipes from different kitchens of the peoples of the world are given. The book also presents the classification of spicy plants. This work will introduce you to the properties, quality, meaning, application, norms and rules for the use of certain types of spices, gives examples of their combination with food and each other.