Nettbokhandelen for kjøp og salg av bøker.

Kom i gang

Lær å selge
Lær å kjøpe brukt
Kjøp pensumbøker
Logg inn eller registrer deg
Kjøp et gavekort
For forfattere

Kundeservice

Hjelp
Spor ordre
Brukervilkår
Personvernregler
Informasjonskapsler

Bookis

Om oss
Jobb hos oss!
Gi tilbakemelding
Sjangere

Kontakt oss

Rask levering med

Trygg betaling med

Visa
Mastercard
Vipps
Klarna

© 2026 Bookis AS

Norsk

Norge

Region er basert på IP-adresse

  1. Hjem
  5. Kokebøker: kjøtt og vilt
  1. Hjem
  3. Sjangere
  7. Kokebøker: kjøtt og vilt
Spices

Innbundet • 2009 • Engelsk • 2. utgave

Spices: A Global History (Edible)

Av Czarra, Fred

0 vurderinger • 0.0 av 5

‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌
‌

Om boken

The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market. Focusing on the...Vis mer

Kokebøker etter ingrediens
Kokebøker: kjøtt og vilt

Om boken

ISBN

9781861894267

Forlag

Reaktion Books

Publiseringsår

2009

Språk

Engelsk

Utgave

2

Originaltittel

Spices

Format

Innbundet

Frakt og retur

Frakt

Brukte bøker sendes av selgeren. Forventet leveringstid etter pakken er sendt er 2-4 dager.

Returer

Kontakt selgeren etter levering.

Omtaler · 0

0 vurderinger • 0.0 av 5

Du vil kanskje også like

Cooked

Cooked

Michael Pollan

The Complete Language of Food A Definitive and Illustrated History

The Complete Language of Food A Definitive and Illustrated History

S. Theresa Dietz

Scoff A History of Food and Class in Britain

Scoff A History of Food and Class in Britain

Pen Vogler

The world's best spicy food

The world's best spicy food

Red Hot Kitchen

Red Hot Kitchen

Diana Kuan

Creative Cooking with Spices

Creative Cooking with Spices

Jane Walker

The Science of Spice

The Science of Spice

Dr. Stuart Farrimond

The Story of Food

The Story of Food

DK

The grammar of spice

The grammar of spice

Gastrophysics The New Science of Eating

Gastrophysics The New Science of Eating

Charles Spence (Experimental psychologist)

The world's best:

The world's best:

The Curry Guy

The Curry Guy

Dan Toombs

Near & Far: Recipes Inspired by Home and Travel

Near & Far: Recipes Inspired by Home and Travel

Heidi Swanson

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on t

Karen Page

Spice Odyssey From Asafoetida to Wasabi, Recipes to Really Excite & Inspire

Spice Odyssey From Asafoetida to Wasabi, Recipes to Really Excite & Inspire

Paul Merrett

Rick Stein's India

Rick Stein's India

Rick Stein

Consider the Fork: A History of How We Cook and Eat

Consider the Fork: A History of How We Cook and Eat

Bee Wilson

Planet Taco A Global History of Mexican Food

Planet Taco A Global History of Mexican Food

Jeffrey M. Pilcher

The Good Table

The Good Table

Valentine Warner

Spicy mat

Spicy mat

Rachel Lane

The New Curry Secret

The New Curry Secret

Kris Dhillon

Asian Bites A Feast of Flavours from Turkey through India to Thailand

Asian Bites A Feast of Flavours from Turkey through India to Thailand

Tom Kime

Delizia!

Delizia!

John Dickie

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Karen Page

Food

Food

Warren Belasco

Where flavor was born

Where flavor was born

Andreas Viestad

Chili

Chili

Linda Doeser

Med smak av krydder

Med smak av krydder

Clare Gordon-Smith

Med smak av chili

Med smak av chili

Clare Gordon-Smith

Cooking Around the World All-in-One For Dummies

Cooking Around the World All-in-One For Dummies

Mary Sue Milliken

The Food of Thailand

The Food of Thailand

Cheepchaiissara Pornchan

Caviar

Caviar

Inga Saffron

Das Handbuch der Gewürze Würzkunst, Warenkunde und 100 Rezepten

Das Handbuch der Gewürze Würzkunst, Warenkunde und 100 Rezepten

Sallie Morris

Spoon

Spoon

Alain Ducasse

Mexican flamboyant and fiery dishes to cook and enjoy

Mexican flamboyant and fiery dishes to cook and enjoy

Stephen Challacombe

Flavouring with Garlic

Flavouring with Garlic

Clare Gordon-Smith

Chile Pepper Fever

Chile Pepper Fever

Susan Hazen-Hammond

aromas and flavors of past and present

aromas and flavors of past and present

alice b. toklas

Food With Flair

Food With Flair

Sue Lawrence

Indian Cooking: Exciting Ideas for Delicious Meals

Indian Cooking: Exciting Ideas for Delicious Meals

Mridula Baljekar