Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color
In recent years, cooks in this country have enjoyed an unprecedented access to an entire world's worth of herbs and spices. A dozen years ago, for example, a Thai staple like lemon grass was practically unknown. Today, you can find it fresh in almost any good-sized grocery store in America. In her new book, Julie Sahni sets out to expand our awareness of the of the wealth of flavors that home cooks can use. Well-known for her Indian cooking, she has produced a book that will be valuable for novices and experts alike.