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The Spice Cookbook
Cookbook with a history of the spice trade. Illustrations by Jo Spier.
623 pages
First published January 1, 1964
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Displaying 1 - 12 of 12 reviews
February 26, 2017
This cookbook was written in 1964 and is out of print - in the front of my copy there is a handwritten message dated December 1964 reading, "Dearest Sandy: This is a new cookbook just out last fall. It became so popular that I had to wait months to get my three copies. It is just fascinating to read...." Which I think is so fun. And true - it is a fascinating read!
The cookbook itself contains a ton of recipes - 1400! I loved that there are a lot of international recipes included. Off the top of my head, I remember reading ones from Jamaica, South Africa, Costa Rica, "the Orient," and Mexico. I was surprised - and disappointed - that there were only a handful of recipes calling for legumes, and they were fairly ordinary dishes. Many of the recipes do seem a little portentous but, considering it's a cookbook based on spices, that doesn't really surprise me.
The best part of this book, by far, is the history of various spices, including lots of folklore and superstitions surrounding them. The spices profiled are: Allspice, Anise, Basil, Bay Leaf, Capsicum Peppers, Caraway, Cardamom, Celery Seed, Chervil, Cinnamon, Cloves, Coriander, Cumin, Curry Powder, Dill, Fennel, Garlic, Ginger, Marjoram, Mint, Mustard, Mace, Nutmeg, Onion, Oregano, Parsley, Pepper, Poppy Seeds, Rosemary, Saffron, Sage, Savory, Sesame, Tarragon, Thyme, and Turmeric. There is also historical information scattered throughout the introductions to each recipe section, tucked in between cooking tips.
The cookbook itself contains a ton of recipes - 1400! I loved that there are a lot of international recipes included. Off the top of my head, I remember reading ones from Jamaica, South Africa, Costa Rica, "the Orient," and Mexico. I was surprised - and disappointed - that there were only a handful of recipes calling for legumes, and they were fairly ordinary dishes. Many of the recipes do seem a little portentous but, considering it's a cookbook based on spices, that doesn't really surprise me.
The best part of this book, by far, is the history of various spices, including lots of folklore and superstitions surrounding them. The spices profiled are: Allspice, Anise, Basil, Bay Leaf, Capsicum Peppers, Caraway, Cardamom, Celery Seed, Chervil, Cinnamon, Cloves, Coriander, Cumin, Curry Powder, Dill, Fennel, Garlic, Ginger, Marjoram, Mint, Mustard, Mace, Nutmeg, Onion, Oregano, Parsley, Pepper, Poppy Seeds, Rosemary, Saffron, Sage, Savory, Sesame, Tarragon, Thyme, and Turmeric. There is also historical information scattered throughout the introductions to each recipe section, tucked in between cooking tips.
October 6, 2019
Although this cookbook was published in 1964, most of the recipes are much older. Many date from the colonial days. Being well researched, with fun spice superstitions and old medicinal uses, along with enchanting artwork makes this one of my favorite books.
January 7, 2022
Thank you, Rachel B. Spoiler alert, "Sandy" is the Cosa Nostra nomme du voyage of Nancy Brown Barefoot Shoaf. The book you have is stolen and I prosecute. Avanelle and Lily passed as my aunts and were relocated to this country to rear me. The book was only printed one time for family. It is a first edition. The cookbook was never offered for public sale. That you are oohing and ahhing over it in the public domain after fifty nine years is no coincidence. Mischa had my family's Baltimore home overrun and my two aunts and uncle are believed to be dead. They shipped from Tega Cay, didn't they? I need you to get in touch with me. I need my books and your whereabouts. My hope is I can exempt you. The Sourises, Foors, Redfearns, Eckambaraam Patels, and Baryshnikovs won't get that offer.
January 26, 2020
History, folklore, and recipes. So fun.
January 15, 2010
What a little treasure! The book begins (Page xiii): "Sugar and spice and all things nice." This is a cookbook, with about 1400 recipes, that celebrates spices. The artist, Jo Spier, provides nice illustrations; the book emphasizes its international appeal (e.g., see the map noting what spices come from the various regions of the world). While this is a cookbook, the volume also provides some context, such as discussion of history of the spice trade, and spice profiles. For the latter, we read a bit about the various spices, from Allspice to Turmeric. There follows a nice discussion of how to cook with slices (and a useful differentiation of herbs from spices is included) and a handy "Spice Chart" (noting what spices go with what types of food, such as Cumin being a useful ingredient for such dishes as cheese and egg dishes, cakes and cookies, curried eggs, curried meat, and so on).
But, really, it's the recipes that make this book. There are multitudinous chapters, covering appetizers, beverages, breads, cakes, cheese dishes, chili dishes, cookies, egg dishes, fish/shellfish, jams and jellies, meats, pastas, pickles etc., pies/pastries, poultry, rice, salads, sandwiches, sauces, soufflés, soups, stuffing, vegetables. . . . There are other features as well. You get a lot with this cookbook.
Some examples. Pork sate: onion, coriander seed, sugar, salt, black pepper, garlic powder, red pepper, lemon juice, soy sauce, and pork. Here, coriander is a key element in the mix. Coq au vin: A standard chicken dish, wonderfully tender when done properly. The spice here? Nutmeg and thyme. Chicken, mushroom, and deviled egg salad. The spice? Tarragon. Mushroom soufflé. Here, the key spice is thyme. And so it goes. . . . Recipe after recipe.
Many of the recipes are also amenable to being used by everyday cooks like me. Instructions are pretty straightforward.
I purchased this book based on an online friend's recommendation. I'm surely not disappointed!
But, really, it's the recipes that make this book. There are multitudinous chapters, covering appetizers, beverages, breads, cakes, cheese dishes, chili dishes, cookies, egg dishes, fish/shellfish, jams and jellies, meats, pastas, pickles etc., pies/pastries, poultry, rice, salads, sandwiches, sauces, soufflés, soups, stuffing, vegetables. . . . There are other features as well. You get a lot with this cookbook.
Some examples. Pork sate: onion, coriander seed, sugar, salt, black pepper, garlic powder, red pepper, lemon juice, soy sauce, and pork. Here, coriander is a key element in the mix. Coq au vin: A standard chicken dish, wonderfully tender when done properly. The spice here? Nutmeg and thyme. Chicken, mushroom, and deviled egg salad. The spice? Tarragon. Mushroom soufflé. Here, the key spice is thyme. And so it goes. . . . Recipe after recipe.
Many of the recipes are also amenable to being used by everyday cooks like me. Instructions are pretty straightforward.
I purchased this book based on an online friend's recommendation. I'm surely not disappointed!
February 16, 2011
Old Fashioned Pound Cake! It's the best there is. I have the original copy that was my mothers, it's starting to fall apart, but I would never part with it. Oh, the Choclate Cinnamon Cake is to die for and sooooo versatile. The recipe calls for buttermilk but I've used yogut, sour cream, and combinations of all of them depending on what's in the fridge. It does not need to be frosted and looks great in a bundt pan.
April 4, 2013
I received this book as a wedding present in 1968. It was way above my head at the time but
gradually was able to cook from it. It has so many wonderful recipes. Having lost the original in a
move, my second one was given to me by my adult son and his wife (located by his mother-in-law).
I've since found a used one for him. I now modify the recipes to cut down on fat, but they are still great.
gradually was able to cook from it. It has so many wonderful recipes. Having lost the original in a
move, my second one was given to me by my adult son and his wife (located by his mother-in-law).
I've since found a used one for him. I now modify the recipes to cut down on fat, but they are still great.
December 31, 2013
This is a fun romp through housewifery etiquette in the tradition of such books as inform ladies who want to know how to run a good household intelligently for their husbands and looking at the places which produced said spices from a similar point of view of the time it was published. Rollicking fun waiting for a bit of satire.
December 19, 2008
This is currently my favorite cookbook. I found it at McKay for four dollars! Not only is it full of amazing recipes, it also gives the history of the spices and how they've been used traditionally in various regions of the world.
August 2, 2012
Another family favourite... started haunting used bookstores when I first went away to college, getting copies for my siblings and myself. So many recipes in here that I love and can't imagine not making regularly. Beef and macaroni stew, Hungarian goulash, gingerbread waffles...
December 31, 2012
My husband bought me this book for 93 cents at a used bookstore several years ago. It was worth it if only for the beef bourguignonne recipe! We love this recipe & I've even used its structure to "tweak" other recipes.
April 19, 2017
This is an amazing cookbook, especially for sweets; it’s my go-to book for everything from cookies to cakes to eggnog.
Displaying 1 - 12 of 12 reviews