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This encyclopedia is not only a practical cookbook but also an expert kitchen reference. It includes preparationand cooking techniques, and information on storage containers and equipment. Over 50 spices are shown intheir various forms - whole, ground, dried or fresh. Their aroma, taste, culinary and medicinal uses and cooking tips are also listed. In addition, there are illustrated recipes for more than 35 spice blends, from KashmiriMasala to Apple Pie Spice. Last but not least there are over 100 wonderful recipes from soups and startersthrough beef, lamb and pork to preserves and chutneys.