Spices of Life: A Cookbook of Simple and Delicious Recipes for Great Health

Name: Spices of Life: A Cookbook of Simple and Delicious Recipes for Great Health
Price: 24.95 USD
Availability: BackOrder
ISBN: 9780375411601

✍️ Simonds, Nina

Reader Score

4.4

(1 review)

$24.95

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Author

Simonds, Nina

📚 all books by this author (2) →

🏛 Knopf Publishing Group 📅 2005 📔 Hardcover ISBN: 9780375411601

📚 This Book in Collections

🥄 A first cookbook

📝 Description: Spices of Life: A Cookbook of Simple and Delicious Recipes for Great Health

Food is undeniably the spice of life, and Simonds proves it on every page of this seductive cookbook--from the Spicy Peanut Dip she offers in "Something To Graze On" to the Sesame Grilled Eggplant in "Pleasures from the Garden." Also included are the amazing healing properties of spices.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

This edition presents a sparse but inviting overview of spice-infused cooking. The cataloguer notes that the description highlights specific dishes like Sesame Grilled Eggplant, suggesting a focus on garden-fresh produce and bold flavors. It suits readers interested in the medicinal value of spices and those who prefer uncomplicated recipes with clear health benefits. However, it may disappoint culinary historians or advanced chefs seeking complex techniques or deep cultural analysis. The tone is light and promotional rather than academic. While the emphasis on 'seductive' cooking is appealing to generalists, the lack of detailed nutritional data might frustrate strict dieters. It remains a pleasant, if basic, addition for casual cooks valuing flavor and wellness over rigorous instruction.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

This edition presents a sparse but inviting overview of spice-infused cooking. The cataloguer notes that the description highlights specific dishes like Sesame Grilled Eggplant, suggesting a focus on garden-fresh produce and bold flavors. It suits readers interested in the medicinal value of spices and those who prefer uncomplicated recipes with clear health benefits. However, it may disappoint culinary historians or advanced chefs seeking complex techniques or deep cultural analysis. The tone is light and promotional rather than academic. While the emphasis on 'seductive' cooking is appealing to generalists, the lack of detailed nutritional data might frustrate strict dieters. It remains a pleasant, if basic, addition for casual cooks valuing flavor and wellness over rigorous instruction.