The Modern Spice Rack: Recipes and Stories to Make the Most of Your Spices

Description

Spices have, historically, been a tricky ingredient. They're prevalent in everyone's kitchens, but too often are underused, stored badly and kept years beyond their 'best before date'. There's the perceived alchemy of making a curry from scratch and the stringent marrying of certain spices to specific cuisines. This cookbook encourages liberal, creative and everyday use - a well-timed pinch to elevate a dish, with a focus on great taste rather than being tethered to tradition. Colourful introductions give context to lesser-known spices and provide new insights into more familiar varieties, and the global, taste-led recipes will have readers cooking more confidently with spices.

Rachel Walker was working on the food desk at the Sunday Times when she founded the award-winning Rooted Spices in 2018, which sells single-origin and ethically-sourced spices. Esther Clark trained and worked as a chef in Italy and Northern India. She then joined BBC Good Food as deputy food editor. Her clients include: Guardian Feast, Sainsbury's magazine,cWaitrose Food Magazine, the Telegraph, and the Sunday Times.