The Spice Companion: A Guide to the World of Spices: A Cookbook by Lior Lev Serc

Description: The Spice Companion by Lior Lev Sercarz A sumptuous and definitive spice guide by the countrys most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.A stunning and definitive spice guide by the countrys most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource-which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker-as beautiful as it is informative. FORMAT Hardcover LANGUAGE English CONDITION Brand New Notes A spice guide from the chef and owner of La Boite, a spice shop in New York. Includes 102 accessible spices, with their histories and origins, and information on where to buy and how to store them. 400 colour photos. Author Biography Lior Lev Sercarz is the chef and owner of La Bo te, a destination spice shop in New York City. After attending culinary school in France, he worked for multiple Michelin-starred chefs before turning to his true passion- helping cooks everywhere embrace new flavors. His spices are sold online and in many boutiques, including ABC Carpet & Home and Eataly. He lives in New York City with his wife and their children. Review "If you think of spices as whats in those jars that have been in your pantry for the last decade, think again. With Lior Lev Sercarzs guide, youll want to roast and grind your own—and youll wonder why you never did it before! I can practically smell his amazing spice blends just reading this book." —Ina Garten "Spices can often be the unsung heroes of the kitchen. They are given the full orchestra here, and the results are bright and loud. This is a book Ill be reaching for often." —Yotam Ottolenghi "No one knows spices better than Lior: no one has better ideas about how to cook with them and no one has written a spice book as exciting as this one. The Spice Companion will be my kitchen companion for years to come—bet it will be yours, too." —Dorie Greenspan "I have known Lior for many years and have always been impressed by his understanding of how to season food to develop nuanced flavors; he is a true spice master. This book lays out his remarkable knowledge in a visually impressive and fascinating way, and I am thrilled to add it to my collection." —Eric Ripert "Lior Lev Sercarz is more than a great chef; hes a modern-day kitchen magician. The Spice Companion reveals his secrets in a stunning, thoughtful, and indispensable guide that at once informs, transports, and inspires. You will look at your pantry, and your next meal, in a whole new light—with an added pinch of adventure!" —Gail Simmons "Sercarz is the founder of La Boîte, a New York City shop that is to spices what the Louvre is to art... His suggestions are actionable and inclusive in a way that could change the way you cook dinner tonight." —Food52.com"Sercarz is more than a dealer of spices; hes a master of capturing a scent and translating it into a reality, a skill that has been honed over a decade of experience. And in his new book, The Spice Companion, he shares some of that wisdom."—TastingTable.com"Mr. Sercarz explains how to best buy, blend, roast and store seasonings, and how spices are sanitized to be sold."—The New York TimesOne of "16 best food and beverage books of 2016" —USA Today"A kitchen must."—Tastebook.com"The Best Cookbooks for 2016: F&W Editors Picks"—Food & Wine"An exuberant take on vegetables" and one of "Our Top 10 Cookbooks for 2016"—Newsday"With his new book, The Spice Companion: A Guide to the World of Spices, Sercarz aims to demystify the sometimes mysterious uses of spice to help home cooks bring flavors to life." —The Boston Globe"Home chefs, professionals, even beer breweries look to Sercarz to pick up their flavor game. Recently penning The Spice Companion Sercarz continues to educate and spread the word about the world of spice." —Fox Business Promotional A stunning and definitive spice guide by the countrys most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Review Quote "Sercarz founded popular New York spice shop La Bo Promotional "Headline" A stunning and definitive spice guide by the countrys most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Excerpt from Book INTRODUCTION I was born and raised on Kibbutz Dan in northern Israel. Although it was a great place to grow up as a child, food was the least exciting thing about it. The generation of Jews who escaped Europe before the war, or came after, built this country on the idea that food was purely a means of survival. Unfortunately, my kibbutz was also founded by these same eastern Europeans, who left behind many of the culinary traditions of their native homes; all I can remember from my early days is boiled, flavorless dishes--too often oversweetened or way too vinegary. Luckily, we took trips to Kiryat Shmona, the nearest town, and Tel Aviv, where street food offered a variety of new flavors and ingredients. Keep in mind that until the early 90s, the culinary scene in Israel, generally speaking, was as interesting as hummus in a can! The best meals were at home, and if you were lucky enough, you had a Moroccan or Persian friend who would invite you over for dinner. There were also interesting culinary influences from our neighbors just over the Lebanese border, only a half mile away. We shopped and ate in areas that are now part of Palestine, and there were a few Druze villages just twenty minutes north where we could enjoy freshly made falafel, grilled meats, and sweets, as well as a delicious Arabic coffee spiced with cardamom. These cultures greatly impacted our meals at home, bringing new ingredients and dishes into our limited repertoire. Today, Israel has close to seventy different ethnic groups and, in turn, access to each of their uniquely authentic cuisines. We are finally seeing a culinary revolution that is as exciting as anywhere else on the planet. Israeli cuisine has certainly come a long way. Growing up in the Galilee did have its advantages: we were surrounded by nature. The Dan River, which flows into the Jordan, brought schools of rainbow trout, which wed catch, stuff to the gills with wild herbs, and cook whole, simply, on the grill. Within reach were sprawling apple orchards, cornfields, and citrus groves. As kids we would venture out and fill up on everything we could pick ourselves, especially since we knew what was waiting for us back at the communal dining room for dinner. Still, not every dish in the kibbutz was worth avoiding. One highlight from those days was the flatbreads my friends and I would bake in makeshift dirt ovens and eat with sour labneh cheese and fragrant zaatar, a mix of sesame, sumac, thyme, and other herbs. Picking fresh thyme, oregano, or rosemary was a matter of going out into the garden or into the nearby fields where they grew wild. (To this day, I have a hard time paying for herbs packed in plastic clamshells at the supermarket.) After we left the kibbutz, I started cooking because my mother worked late and my sisters and I needed to eat. It was that simple. She would leave ingredients and directions out on the counter, and we were on our own. Often the recipes would hail from one of my familys different cultures--my mothers father was Tunisian and his wife was Transylvanian. When I was seven, my fathers work brought us to Belgium for four years, and we would venture to nearby Paris or Holland sometimes on the weekend. We all brought a little something back from that experience--Im just glad my mother returned to Israel with a new love of cooking and the exposure to what we considered exotic ingredients at the time. Seafood, which was not readily available in Israel--mussels and clams simply dont thrive in the Mediterranean Sea--and pork were introduced to our dinner table. Even though kosher laws did not permit either, it was certainly a nice break from mashed chickpeas and tahini. (Was my family kosher? It depends who you ask.) As teenagers my sisters and I had to work one day a week and half of our summer vacations at the kibbutz. For a while, I did my part by picking apples and avocados, but I mainly worked in our fish farms harvesting trout, carp, and tilapia. I think that my first spice blend was made on the banks of a large dirt fishpond. After a long day of harvesting fish, we started a small fire and cleaned a few tilapias. I remember grabbing some chile flakes, salt, paprika, garlic, and fresh zaatar leaves from our cooler and coating the fish with this impromptu mixture before grilling them. This was to become our signature fish rub for the next few years. When I turned nineteen, I became a sergeant in the Israeli Army to complete my mandatory military service. It was the first time I was officially in charge of a kitchen-- one of my many duties during that time. After my service ended, my older sister convinced me to do some traveling. I spent the next year venturing through South America, eagerly exploring every open-air market and bazaar I came across. Seeing endless mounds of chiles, merk Details ISBN1101905468 Author Lior Lev Sercarz Short Title SPICE COMPANION Pages 304 Language English ISBN-10 1101905468 ISBN-13 9781101905463 Media Book Format Hardcover Residence AZ, US Year 2016 Imprint Clarkson Potter Place of Publication New York Country of Publication United States Publication Date 2016-11-01 UK Release Date 2016-11-01 AU Release Date 2016-11-01 NZ Release Date 2016-11-01 US Release Date 2016-11-01 Subtitle A Guide to the World of Spices: A Cookbook Narrator Tom Judd Illustrator Jan Brett Photographer Monica Lo Birth 1974 Affiliation Associate Professor of Psychiatry, Bipolar Clinic and Reseach Program, Massachusetts General Hospital Position Associate Professor of Psychiatry Qualifications PsyD Publisher Random House USA Inc DEWEY 641.6383 Illustrations 400 4C PHOTOS, 100 ILLUSTRATIONS T/O Audience General We've got this At The Nile, if you're looking for it, we've got it. 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