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A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home--salt, saffron, vanilla, ginger, turmeric, and much more.
- Salt grinders are useless
- Saffron is worth its weight in gold (as long as it's pure)
- That jar of cinnamon almost certainly isn't
- Vanilla is far more risqué than you think
With chapters on seeds (fennel, aniseed, caraway, mustard, cumin, and more) and herbs (basic, cilantro, dill, marjoram, rosemary, safe, and more), you will learn to stop worrying and love your spice rack.
Caitlin PenzeyMoog is the grandchild of Bill and Ruth-Ann Penzey, who founded the Spice House in 1957, where Caitlin worked for most of her childhood. The Spice House now has four locations in Milwaukee and Chicago, and Caitlin's family also founded Penzeys Spices, which operates seventy retail stores in twenty-nine states in addition to online mail orders. Caitlin studied journalism and media studies at the University of Milwaukee-Wisconsin. She is deputy managing editor of The A.V. Club, a subsidiary of Onion, Inc. and the Gizmodo Media Group. She lives in Chicago, Illinois.
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