Spice

The History of a Temptation
Author: Jack Turner
Publisher: Vintage
ISBN: 0307491226
Category: History
Page: 384
View: 2469

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In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood. Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and the arts of love, they were thought to have magical properties and were so valuable that they were often kept under lock and key. For some, spices represented Paradise, for others, the road to perdition, but they were potent symbols of wealth and power, and the wish to possess them drove explorers to circumnavigate the globe—and even to savagery. Following spices across continents and through literature and mythology, Spice is a beguiling narrative about the surprisingly vast influence spices have had on human desire. Includes eight pages of color photographs. One of the Best Books of the Year: Discover Magazine, The Christian Science Monitor, San Francisco Chronicle

Simulation von Röhrenverstärkern mit SPICE

PC-Simulationen von Elektronenröhren in Audioverstärkern
Author: Alexander Potchinkov
Publisher: Springer-Verlag
ISBN: 3834821128
Category: Technology & Engineering
Page: 594
View: 3753

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Audio-Röhrenverstärker erfreuen sich wachsender Beliebtheit im Hochpreissegment. Die Verfügbarkeit moderner Bauelemente, neue Schaltungskonzepte und die Erfahrungen aus dem Transistorverstärkerbau lassen das Interesse an Neu- und Weiterentwicklungen von Röhrenverstärkern steigen. Elektronikentwicklung mit Hilfe des universellen Schaltungssimulationsprogramms SPICE bilden eine vollkommene Einheit. Das Buch, einzigartig in diesem Bereich, will die Entwickler und die zahlreichen Amateure mit SPICE zusammenbringen. Das Buch hat drei Schwerpunkte: die Modellierung von Verstärkerröhren, die Anwendung von SPICE für die Untersuchung von Schaltungskonzepten und die Vorstellung moderner Schaltungstechniken, die mit SPICE analysiert werden können.

Spice it


Author: Gordana Trifunovic
Publisher: Allen & Unwin
ISBN: 9781740456012
Category: Cookery (Spices)
Page: 399
View: 4826

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'Spice It' comprises four chapters divided by the type of spice used - fragrant, intense, hot and sweet. A final section - spice mixes - covers both common and more exotic spice blends and the recipes they complement. A general introduction discusses types of spices, storing and mixing spices, and gives hints and tips.

SPICE

Analyseprogramm für elektronische Schaltungen Benutzerhandbuch mit Beispielen
Author: Ernst E.E. Hoefer,Horst Nielinger
Publisher: Springer-Verlag
ISBN: 3642702708
Category: Computers
Page: 223
View: 9533

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Spice it Up!


Author: N.A
Publisher: N.A
ISBN: 9781863430975
Category: Cookery (Spices)
Page: 80
View: 7600

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An introduction to cooking with spices. This book contains a host of ideas for starters, main courses and sweets to suit every occasion. Learn how to cook curries, Mexican dishes, and a selection of spicy cakes and biscuits. An at-a-glance spice guide is also included.

Automotive SPICE in der Praxis

Interpretationshilfe für Anwender und Assessoren
Author: Markus Müller,Klaus Hörmann,Lars Dittmann,Jörg Zimmer
Publisher: dpunkt.verlag
ISBN: 3864911974
Category: Computers
Page: 332
View: 8448

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Automotive SPICE ist ein ISO/IEC-15504-kompatibles, speziell auf die Automobilbranche zugeschnittenes Assessmentmodell, das in den letzten Jahren stark an Bedeutung gewonnen hat. Die Herausforderung bei der Einführung und Umsetzung von Automotive SPICE besteht darin, die Norm richtig zu interpretieren und auf eine konkrete Problemstellung anzupassen. Dieses Buch gibt die hierzu notwendigen Interpretationshilfen und unterstützt dabei, Prozessverbesserung Automotive-SPICE-konform zu betreiben. Es liefert einheitliche Beurteilungsmaßstäbe. Der Buchaufbau entspricht der Struktur der Norm.

Spice

スパイス料理レシピ集
Author: Christine Manfield,Charlie Trotter,Ashley Barber
Publisher: Tuttle Publishing
ISBN: 9780794604899
Category: Cooking
Page: 272
View: 3041

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Explains how to use spices and aromatic herbs to bring out aromas and flavors in foods and includes recipes using spice pastes and mixes from around the world.

Smoke & Spice

Cooking with Smoke, the Real Way to Barbecue
Author: Cheryl Alters Jamison,Bill Jamison
Publisher: Harvard Common Press
ISBN: 9781558322622
Category: Cooking
Page: 482
View: 9861

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300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend.

The Spice Lilies

Eastern Secrets to Healing with Ginger, Turmeric, Cardamom, and Galangal
Author: Susanne Poth,Gina Sauer
Publisher: Inner Traditions / Bear & Co
ISBN: 9780892818907
Category: Health & Fitness
Page: 136
View: 1938

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From Thai soups to piquant chutneys, the recipes provided here offer more than good taste. Learn how people throughout history have used the spice lilies for their healing properties.

Sherbet and Spice

The Complete Story of Turkish Sweets and Desserts
Author: Mary Isin
Publisher: I.B.Tauris
ISBN: 1848858981
Category: Cooking
Page: 322
View: 3564

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An engaging tribute to the history and cultural significance of Turkish desserts explores their endless varieties and the stories behind several famous sweets as reflected in royal and everyday venues. 10,000 first printing.

Spice Crops


Author: E. A. Weiss
Publisher: CABI
ISBN: 9780851996059
Category: Technology & Engineering
Page: 411
View: 5950

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Many plants have been used for centuries as sources of spices for culinary use. Recently there has been an upsurge of interest in diversifying the range of such spices and in their agronomy, as alternative crops, in both temperate and tropical countries. This book provides a scientific review and guide to the botany and agronomy of the major families of plants used for the production of spices. Contents include: world production and trade; and chapters on Cruciferae, Lauraceae, Leguminosae, Piperaceae, Solanaceae, Unbelliferae, Zingiberaceae, and Minor crops.

Spice

Flavors of the Eastern Mediterranean
Author: Ana Sortun
Publisher: Harper Collins
ISBN: 0062336517
Category: Cooking
Page: 400
View: 7128

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On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean. In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced Dates Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

Spice Science and Technology


Author: Kenji Hirasa,Mitsuo Takemasa
Publisher: CRC Press
ISBN: 9780585367552
Category: Technology & Engineering
Page: 232
View: 7953

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Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.

Spices and Seasonings

A Food Technology Handbook
Author: Donna R. Tainter,Anthony T. Grenis
Publisher: John Wiley & Sons
ISBN: 9780471355755
Category: Science
Page: 249
View: 7827

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A handbook for seasoning developers in the food industry, offering essential information on formulating and labeling dry seasoning blends. Covers quality issues dealing with spices, spice extractives, meat, snack, sauce, and gravy seasonings, spice and seasoning trends, spice processing, and U.S. regulations as they apply to spices.

Cultivation of Spice Crops


Author: Azhar Ali Farooqi,B. S. Sreeramu,K. N. Srinivasappa
Publisher: Universities Press
ISBN: 9788173715211
Category: Condiments
Page: 457
View: 670

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Spices Constitute An Important Group Of Agricultural Commodities Which, Since Antiquity, Have Been Used For Flavouring Foods. Some Species Are Used In The Pharmaceutical, Perfumery, Cosmetics And Related Industries, And Others Possess Colourant, Preservative, Antioxidant, Antiseptic And Antibiotic Properties.India Is One Of The Leading Spice Producing And Exporting Countries In The World. In Addition, Large Quantities Of Spices Are Consumed Within The Country For Seasoning Of Food And For Several Other Purposes. No Other Country In The World Has Such A Diverse Variety Of Spice Crops As India.This Book Reflects The Intensive Research Carried Out On This Group Of 42 Spice Crops Since 1971, The Improvement In Agro-Techniques And The Release Of Many High-Yielding Varieties. It Provides Exhaustive Information On All Aspects Of Cultivation, Harvesting And Processing Of Each Crop And Will Be An Invaluable Aid To Students, Teachers And Growers Of Spice Crops, Both Individual And Corporate.

The Poetics of Spice

Romantic Consumerism and the Exotic
Author: Timothy Morton
Publisher: Cambridge University Press
ISBN: 9780521026666
Category: Literary Criticism
Page: 300
View: 6260

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This 2000 book explores the literary and cultural significance of spice, and the spice trade, in Romantic literature.

The Biography of Spices


Author: Ellen Rodger
Publisher: Crabtree Publishing Company
ISBN: 9780778725206
Category: Juvenile Nonfiction
Page: 32
View: 8011

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Provides a history of aromatic food flavorings, chronicling the evolution of international trade in these commodities, as well as describing the harvesting of spices including cloves and cinnamon.