I’ve had the pleasure of writing two cookbooks. The first, aimed at home cooks looking to expand their flavor repetoir, is called Cooking with Spices. The second, The World Sauces Cookbook, explores the lesser known sauces that different regions have to offer.
“At last....”
At last, a book that finally simplifies the unnecessarily complicated world of spices. Mark Stevens tells you just what you need to put together veritable flavors and dishes celebrated throughout the world. For anyone who has ever been intimidated by the spice aisle, or for those looking to flex their cooking muscles, this book is for you.
— Matt Moore, author of A Southern Gentleman s Kitchen, The South s Best Butts, and Have Her Over For Dinner.
“Anyone who loves cooking...”
Anyone who loves cooking from expert chefs to new cooks just starting out in the kitchen to those who simply appreciate a well-crafted meal will find inspiration and adventure in Cooking with Spices. With recipes that are easy to follow and fascinating tidbits from history and science sprinkled throughout its pages, Stevens has combined his vast experience as a traveler with his cooking expertise to give us a recipe book that you'll enjoy from start to finish.
— Denver Nicks, author of Hot Sauce Nation and co-host of Snacks and Snacks webseries.
There’s far too much information in Cooking with Spices to commit to memory—get ready to dog-ear—but Stevens’ thorough, multidimensional approach will linger as you come to understand the varied roles a tiny seed can play. His explanation of the proper treatment and storage of spices is helpful while humbling. (I’ve had the bad taste to let some spices age—as it happens, ground spices typically keep for only six months to a year. Sorry about that, Grandpapa Paprika.) Historical tidbits, some wildly fun, are scattered throughout: while it won’t revolutionize my cooking to know that cloves spread worldwide after Pierre Poivre (allegedly the inspiration for the tongue-twisting Peter Piper) smuggled the nail-like buds out of a determined Dutch monopoly in the Spice Islands in today’s Indonesia, it should sweeten my chances of a future trivia night win.
"A trip to an international grocery..."
Cooking with Spices is part reference book, part cookbook, and part international culinary journey. A trip to an international grocery store can be thrilling and incredibly intimidating and some cooks learn the hard way that too much of a new spice can throw off an entire dish. This book gives novice and seasoned cooks the confidence to embrace the adventure of trying new cuisines.
— Chef Amy Sins, author of Ruby Slippers Cookbook.
“Informative yet approachable...”
An informative yet approachable publication. A great book for someone looking for an easy understanding of spices and thier flavor and medicinal properties without losing you in the details and showing that there really is no need for 50 different spices in the pantry.
— Anthony Debreceny, owner of Collins Quarter, the Fitzroy and the Deck Tybee in Savannah, GA.