The Spice Companion: A Guide to the World of Spices: A Cookbook

by Lior Lev Sercarz

A stunning and definitive spice guide by the country’s 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 as beautiful as it is informative.

Genres: Cookbooks, Cooking, Food, Nonfiction, Food and Drink, Culinary, Reference

784 pages, Kindle Edition

Published November 1, 2016

Reviews

[Matt Lennert · Rating 5 out of 5]

As a serious amateur chef, and one who cooks constantly, this book has become my go-to guide for creative inspiration. It has vastly expanded the way I approach flavor building. Sercarz is an alchemist, a food magician, a food historian, and possibly possesses the most knowledge of anyone on the planet of how to combine spices, herbs, and chiles. Since finding this amazing guide, my pantry has quadrupled in size, and I have discovered several great spice vendors from around the globe. (Thank you, Internet). I don't think I will ever re-shelve this book, it is just out on my table and my constant companion and I am proud to say I read it from cover-to-cover, looking up places I have never heard of, or pictures of dishes I was unfamiliar with from around the world. I was a pretty good cook before and now I am working at an entirely new level.

[Dale · Rating 4 out of 5]

Great book on all the spices, their origins, how to use them, and different blends.

[Jane]

This is a lovely book. Almost made me wish I were more of a cook.

[Wortgeflumselkritzelkram · Rating 5 out of 5]

„Gewürze: Auswählen-Kombinieren-Schmecken“ von Lior Lev Sercarz ist 2017 in der Deutschen-Verlags-Anstalt erschienen.

Zum Inhalt: Sercarz, der 2006 seinen eigenen Gewürzshop in New York gegründet hat, gilt seit dieser Zeit als der Guru für frische und ungewöhnliche Gewürzmischungen. Und in diesem vorliegenden Buch verrät er die Geheimnisse der kreativen Gewürzküche. Auf rund 300 Seiten stellt er über 100 Gewürze vor, sowie deren Geschichte, Ursprung, Lagerung und Bezugsquellen. Dazu gibt er Tipps zur Verwendung oder Rezeptideen. Aber auch sogen. „schnelle“ Gewürzmischungen werden vorgestellt. Ergänzt wird das ganze durch wunderschöne Fotografien und detailgetreue botanische Illustrationen.

Wow – was für ein Buch!

In einer eher knappen Einleitung erzählt Sercarz zunächst wie er schon als Kind mit Gewürzen in Berührung kommt und seine anhaltende Begeisterung ihn zunächst dazu bringt, eine Kochlehre zu absolvieren. Doch erst später setzt er sich immer mehr mit den verschiedenen Gewürzen auseinander und beginnt eigene Mischungen zu kreieren.

Danach bringt uns der Autor nicht nur seine Gewürz-Philosophie näher, sondern erzählt auch in eigenen Kapiteln mehr zu Herstellung, Aufbewahrung oder Gewürzkauf. Dabei erfahre ich für mich ganz neue Dinge, wie z. B. dass Zimt durch seine eigene Süsse eine ideale Zutat für eine Tomatensauce ist (wird ausprobiert). Oder dass Sercarz ein Verfechter ist, dass man jede Gewürzmischung für jedes Gericht benutzen sollte, bei dem man selber meint, dass es harmonieren könnte.

Und dann folgt der Hauptteil des Buches – jeweils eine Doppelseite zu einem Gewürz. Und dies sind „normale“ Gewürze, wie z. B. Kamillenblüten oder roter Pfeffer. Aber auch Gewürzsorten, von denen ich noch nie zuvor gehört habe, werden dort genannt: Z. B. Sansho oder Mastix. Dazu gibt es nicht nur Bild und Illustration, sondern auch umfassende Informationen zu Herkunft, Geschmack, Erntezeiten. Und – für mich fast am wichtigsten – wozu passt das jeweilige Gewürz und womit kann ich es mischen.

Und als wäre das nicht genug, finden sich zwischendurch auch immer noch einzelne großformatige Fotografien von ansprechenden Gerichten, so dass mir das Wasser im Munde zusammen läuft.

Dies ist nicht nur ein Nachschlagewerk, sondern ein Buch, das mich zu kulinarischen Träumereien verführt und dazu bringt, eine elektrische Kaffeemühle zu bestellen, um mein eigener Gewürzmeister zu werden (laut Autor soll diese besser sein als ein Mörser, da sich in diesem die Bestandteile schnell unten absetzen, die Mischung eher ungleichmäßig ist und zudem viel Kraft erfordert).

Absolute Lese- und Experimentierempfehlung …..

[Becky · Rating 5 out of 5]

This was a very comprehensive book on spice. Lior Lev Sercarz is a Jew who grew up in a in Israel; he describes the food that he grew up eating as very bland. He was amazed when he went to Tel Aviv for the first time and discovered the vast spice markets there. He has since opened a bakery and spice shop in New York.

Sercarz defines spices very broadly; they are basically anything that gives a dish flavor from allspice to basil to rose petals to salt. For each spice he gave a description of it's origin and use, a basic synopsis of its flavor, ways in which it can be used, parts used, spice pairings, and a recipe for a spice blend using that spice. Each spice has an excellently detailed illustration of the spice plant and every few pages there are great photographs.

I found this book very interesting; it has increased my desire for the creativity in which I can use spices. Sercarz encourages spices to be used in various ways. For example, lavender should be used in cooking not just to make soaps! I was also introduced to some spices I'd never heard of such as za'atar, an herb closely related to oregano. I highly recommend this book to anyone who is interested in improving the variety of taste in their food or anyone who is simply interested in plants.

[Sylvia Johnson · Rating 5 out of 5]

I learned about this book from reading Paula Wolfert's biography. Not only is it an excellent guide and reference book but it offers combinations of spices and herbs. It offers general information and then an alphabetical listing complete with a photo of the seeds, flowers, roots, etc. that are used in cookery. The author is the owner of La Boite, a shop selling spices by mail order. This was a find also because some of these are difficult to find.

I have always used many spices and herbs but I want to learn even more since I want to cook more vegan and need to spice up the flavors and not depend on meat and cheese.

[Serena · Rating 3 out of 5]

Learned about a few cool spices here. I really liked the history and origin info given on every spice and the traditional uses. The recipes were incredibly unappealing though - the spice combinations tried so hard to be creative and combined in odd foods. For example, spicy lemonade might be creative but it is in no way something I actually want to drink in the summer.

[Bahar]

Benim için gezi gibiydi, sanki bir turdaydım. Daha çok tarif olmasını isterdim. Bu kadar çok baharat bu kadar çok çeşit olduğunu bilmezdim. Tarih, aroma, coğrafya, kültür hepsi bir aradaydı. Beklediğimden farklı bir okuma oldu.

[MissJessie · Rating 4 out of 5]

Seriously interesting book, beautiful photographs. Who knew there were so many interesting spices?

[Missy · Rating 5 out of 5]

Great resource

[Aasinathena · Rating 4 out of 5]

Packed with beautiful illustrations and full blown bio about spices from A-Z !

[Diana · Rating 4 out of 5]

Good overview of types of spices, spice mixes, storage, sourcing, etc. Photography is good.

[Michael Baum · Rating 4 out of 5]

Good

I appreciate the setup of the book. I wish a recipe was included perhaps one of the mentioned combinations. Nice for anyone wanting a bit more information on spices and their uses and history.

[Dave Laskowski · Rating 5 out of 5]

wonderful guide to spices

it list them alphabetically and it provides a guide to spice blends. a great book to help navigate the world of spices.

[Erich Zinser · Rating 5 out of 5]

Great reference

Fabulous reference for anyone wanting to understand spices and how they enhance dishes and ingredients a great addition to any cooking library

[Benjamin Gardner · Rating 4 out of 5]

One of the first food info books that I've read from cover to cover!

[Janet · Rating 3 out of 5]

Chock full of information on flavors and uses for over a hundred spices.

[Sameera Kapila · Rating 4 out of 5]

Love the design of the cook and the historical and global context that these spices have, however, it would have been great to have more experiments to explore with