Spices. Seasonings. Condiments

If you want to structure your knowledge about spices and seasonings and apply them correctly, then William Pokhlebkin's book is the most precise in definitions and clear in descriptions. After reading it, you will certainly be able to point to any type of onion and say that it is a vegetable seasoning, while fenugreek, cultivated in Southern Transcaucasia, is a spice herb (which is currently widely used in cheese production). That salt, baking soda, citric acid, monosodium glutamate, sugar, starch, alcohol (!) — these are spices. Indeed, according to the author's definition, “the distinguishing culinary feature of all spices is that they serve to create a characteristic taste and texture of finished food products.” And finally, you will discover the world of real condiments: you will learn that their impact on dishes is very broad, get acquainted with European and Eastern condiments, and be able to prepare them at home, using the recipes provided by the author.
Moreover, this book is a new edition, one of five, in a series prepared for the 100th anniversary of William Vasilyevich Pokhlebkin’s birth.