Spiced: Unlock the Power of Spices to Transform Your Cooking

Another great and educational cookbook from America's Test Kitchen. The easy techniques alone make you a better cook, and then the recommendations for how to use spices is flexible and fantastic. It teaches you how to think about spices, not just "do this". Always educational and informative and makes you a better cook all around.

Lots of different recipes from around the world in this book and none of them are disappointing. Well laid out on why the dishes work and decent instructions that anyone can follow.

After borrowing this book from my local library, I found I was bookmarking almost every page. What an incredible reference for pastes, rubs, and general spice knowledge with recipes for dishes from all over the world. Just to name a few: garam masala, harissa, curry powders, curry paste, Cajun rub, salad dressings. You will not be disappointed!

Happy with this purchase. Very informative and can’t wait to try all the spice recipes!

I am still working with the book. I have made several recipes and love them. I am getting quite a library of ATK cookbooks. I enjoy reading the books and there is always a wealth of information in them. My family enjoys the eating part, so win, win.

Just received it, and am excited about "playing" with it. I've always loved spices; this book helps me understand them better. Plus lots of very interesting recipes. And beautiful photos. No preachy prose! If I have as much fun with this as I think I will, I may well be buying additional copies for gifts.

A really great source of information on all manner of spices. Excellent.

Like all America's Test Kitchen cookbooks, 'Spiced' is information-packed, has some terrific spice mix recipes & usage suggestions, & the recipes are varied, well-written & they work! I strongly recommend this cookbook, it's an excellent addition to any cook's library & would be a great resource for those who haven't much experience in cooking with spices.There are two reasons I rated this less than 5 stars, much as I'm enjoying it. ATK has set their own high bar for cooking information & here they just missed achieving that bar. Had they done a few things better this would have become a classic work on cooking with herbs & spices.First, no substitutions are offered for herbs/spices that commonly need them, although there are subs for others, mostly in specific recipes. For example, some people genetically can't tolerate the taste of cilantro, according to them it's like eating perfume. Fennel seed is another troublesome ingredient & 'Spiced' has a LOT of recipes that use fennel. I still don't have a workable sub for fennel seed & was very disappointed that ATK provided no help.A simple chart would identify adequate substitutions, or a note added to descriptions in the 'Spices a-z' section. Obviously subs don't taste the same but it's good to know that if your eaters don't like oregano you can often sub marjoram & still produce a tasty dish.Second, there's a spice error. The middle eastern spice mix za'atar is not made with thyme, as the recipe in the book directs: ironically, thyme is a substitution! Za'atar is made with hyssop & ATK ought to know that.Aside from providing more thorough spice detail, this is an excellent volume with an interesting array of proven, workable, tasty recipes & I think it would improve any cook's library.

great product

I bought this book for the simple reason of being able to combine the correct mixture of spices to acquire thetaste/flavour of food that one eats in countries around the world.just a well written book easy to understand and use with confidence that will open up a new world of tastes..

A must have cook book. Beautiful photos, do-able recipes, useful facts and information.

I thought there would be more blends and rubs included that would help speed up cooking times, but other than that the book is quite informative and well organized.

I am interested in different spice combinations and this book fits the bill.