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Spice Dreamsby Sara Engram, Katie Luber, Kimberly Toqe
Price: $16.99
ISBN-13: 978-0-7407-8016-5
ISBN-10: 0-7407-8016-6
Format: Hardcover
Size: 7 x 8 in.
Page Count: 112 pages
The Spice Kitchenby Katie Luber, Sara Engram
Price: $29.99
ISBN-13: 978-0-7407-7972-5
ISBN-10: 0-7407-7972-9
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 208 pages
“The recipes here are creative, bringing new flavors to an old favorite. Warm spices and cool ice creams are a combination that will please and inspire you all year round.” ––Appetite for Books http://bit.ly/b8N5kI
“Enticing our rather bored taste buds, spice revolutionists Sara Engram and Katie Luber, co-owners of the highly successful organic spice company, The Seasonal Palate, Inc., have dedicated an entire cookbook to the creamy goodness of ice cream.” ––Sacramento Book Review http://bit.ly/d9ORzZ
“Sara Engram and Katie Luber, founders of the Baltimore-based organic spice company the Seasoned Palate, share their recipes for frozen concoctions such as chile-lemongrass ice cream and mango sorbet with cumin and cinnamon in their new book, “Spice Dreams: Flavored Ice Cream and Other Frozen Treats“” ––The Portland Press Herald http://bit.ly/azxHr9
“In the mood for Chile Orange Chocolate Sorbet? Cardamon Mint? Dark Chocolate Anise? You’ll find all that and more in “Spice Dreams: Flavored Ice Creams and Other Frozen Treats’ by Sara Engram and Katie Luber.” ––Courier Post Online http://www.courierpostonline.com/article/20100818/LIFE/8180301/Here-s-the-scoop
““Eat locally but season globally” is a favorite mantra of spice experts and cookbook authors Sara Engram and Katie Luber. It quite aptly sums up their new cookbook The Spice Kitchen. It would be very hard to eat well without benefit of the hundreds upon hundreds of spices, herbs and zests that come from all corners of the world. In this well-researched and highly-organized cookbook Engram and Luber, owners of The Seasoned Palate, an organic spice company, explore the world of spices and how understanding, and cooking with them can change the food we eat. … The Spice Kitchen is easy to use, full of interesting information and a great primer for any cook, or armchair foodie who wants to learn more about spices.” ––100 Miles http://bit.ly/a70DDy
“The Spice Kitchen: Everyday Cooking with Organic Spices by Sara Engram, Katie Luber and Kimberly Toqe is a cookbook with a unique approach and focus. By placing emphasis on the innovative use of a wide variety of spices and herbs, the authors not only present a collection of delicious recipes, they inspire creativity in the reader. … If you’re looking to get more creative with spices The Spice Kitchen is a must-have for your kitchen library.” ––My Gourmet Connection http://bit.ly/awK3zU
“Spice entrepreneurs Sara Engram and Katie Luber, with Kimberly Toqe, show you how to give every dish a boost of good health and enhanced flavor in their new cookbook The Spice Kitchen: Everyday Cooking With Organic Spices. Along with great recipes and a primer on spices that will make anyone a better cook, the book is filled with tips, facts, and spice trivia. ” ––Today’s Diet and Nutrition
“The Spice Kitchen and its more than 100 recipes reveal the pleasutes that arise from [author] Katie [Luber] and Sara’s [Engram] favorite mantra: Eat locally but season globally. Spices from around the world make it easier and a lot more fun to turn out delicious and healthy food. The Spice Kitchen brings the world to your kitchen table in such dishes as Coconut Curry Shrimp, Jamaican Jerk Chicken, and Tandoori Chicken Skewers with Curry Butter Sauce. Katie and Sara also relish taking the foods of their childhoods and reinventing them with an explosion of flavor from a range of spices and herbs. Through “spice enlightenment,” old favorites become Herbed Corn Chowder, Waldorf Salad with Cardamom Candied Walnuts, and Bittersweet Chocolate Chip Ginger Cookies” ––Global Gourmet http://www.globalgourmet.com/food/cookbook/2010/spice-kitchen/
“You will have absolutely no excuse for cooking yourself flavorless meals after you’re done reading this cookbook. As a matter of fact, you may find that your knowledge of herbs and spices increases to the point of near-omniscience on the subject. Engram and Luber make sure would-be chefs have a thorough grounding in both the history of spices and the flavors, geographical origins, and uses of dozens of herbs and spices before ever diving into the recipes section. The recipes are absurdly easy to follow, and highly flavorful.” ––Cellulose With A Side of Ink http://biblio-voracious.blogspot.com/2010/02/bibliovorx-in-which-i-cure-what-ails.html
The artificial ingredients in some store-bought ice creams are enough to frost even the hottest fans of cool treats, particularly in a world where everyone is seeking out fresh and natural foods. Sara Engram and Katie Luber come to the rescue with their latest cookbook, Spice Dreams: Flavored Ice Creams and Other Frozen Treats (Andrews McMeel Publishing, $16.99), combining all-natural ingredients with fresh and dried herbs and spices to create refreshing new flavors and spicy twists to everyone’s favorite treat.
In their previous cookbook, The Spice Kitchen, spice queens Sara and Katie enhanced everyday meals with herbs and spices from their two unique lines of organic spices, tsp spices and Smart Spice. Now they are treating ice cream connoisseurs everywhere to 50 new recipes for ice creams, sorbets, sundaes, ice cream sandwiches, and other frozen treats.
Sara and Katie, with help from Nancy Meadows and Kimberly Toqe, dare aspiring “spice cream” chefs to create their own combinations, inspired by spice Dreams recipes such as Honey-Mint Ice Cream with Thyme and Basil, Chile-Orange-Chocolate Sorbet, Cardamom Snickerdoodle Cookie Ice-Cream Sandwiches, and Almond Ice Cream with Turmeric, Cardamom, and Cloves.
Spice Dreams taps into the hot new trend of adding herbs and spices to sweets and features full-color photography of these tasty treats sure to delight young and old, sweet tooths, spice fanatics, and food lovers everywhere.
From Spice Dreams: Flavored Ice Creams and Other Frozen Treats
Makes about 3 cups
This recipe for mango sorbet is a winner even without the spices. But cinnamon and cumin lend an appealingly adventurous streak to mangoes, so it’s a shame not to let the spices shine. We like the full teaspoon of each spice, but it’s fine to start with ½ teaspoon.
1 cup sugar
1 cup water
¹⁄8 teaspoon salt
½ to 1 teaspoon ground cumin
½ to 1 teaspoon ground cinnamon
3 mangoes, peeled, pitted, and cubed
2 tablespoons freshly squeezed lemon juice
Combine the sugar, water, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes.
From Spice Dreams: Flavored Ice Creams and Other Frozen Treats
Makes about 1 ½ quarts Basil is a versatile herb, and relatively easy to grow. In this appealing ice cream, the flavors of fresh and dried basil bring out the best in each other. This ice cream is especially good after a summer barbecue of spicy meats. It’s also delicious topped with fresh berries.
2 cups whole milk
½ cup plus ½ cup sugar
½ cup packed fresh basil leaves
2 teaspoons dried basil
¹⁄8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla
Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes. Remove the pan from the heat and let steep for 1 hour.
Sara Engram and Katie Luber are revolutionizing the spice aisle with tsp spices and Smart Spice, two unique lines of organic spices and herbs sold in one-teaspoon packets for maximum freshness. Now they’re on a mission to transform the family meal with The Spice Kitchen, a fresh new way to make everyday foods more delicious and to change the task of cooking from a chore into an adventure.
The Spice Kitchen offers more than one hundred delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical.
Other spice books are either impersonal encyclopedic tomes or ethnically specific guides focused on a single cuisine. The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It’s the only allpurpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier—and much more fun—to turn out delicious and healthy food. The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again—and bring everyone to the table.
Sara Engram and Katie Luber founded The Seasoned Palate, Inc., based in Baltimore, MD. The Seasoned Palate, or TSP, specializes in packaging organic spices in one-teaspoon packets for convenience and freshness. The company’s TSP spices line is sold in more than 300 retail stores in the United States, Canada, and Europe, and the Smart Spice brand is sold in supermarkets throughout the United States.
Kimberly Toqe was the Assistant Test Kitchen Chef at Lawry’s before starting her own culinary consulting company, La Toqe Blanche, in 2005. She has worked as a recipe writer and developer as well as a culinary educator, teaching at the Le Cordon Bleu California School of Culinary Arts.
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[144] => stdClass Object
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[145] => stdClass Object
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[146] => stdClass Object
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[147] => stdClass Object
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[148] => stdClass Object
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[149] => stdClass Object
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[150] => stdClass Object
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[151] => stdClass Object
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[152] => stdClass Object
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[153] => stdClass Object
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[154] => stdClass Object
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[155] => stdClass Object
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[156] => stdClass Object
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[157] => stdClass Object
(
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[158] => stdClass Object
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[159] => stdClass Object
(
[term_id] => 159
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[160] => stdClass Object
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[161] => stdClass Object
(
[term_id] => 116
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[taxonomy] => category
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[162] => stdClass Object
(
[term_id] => 120
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[taxonomy] => category
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[163] => stdClass Object
(
[term_id] => 223
[name] => So Sweet
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[taxonomy] => category
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[parent] => 17
[count] => 5
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[164] => stdClass Object
(
[term_id] => 129
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[taxonomy] => category
[description] =>
[parent] => 17
[count] => 6
)
[165] => stdClass Object
(
[term_id] => 141
[name] => Steak with Friends
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[term_group] => 0
[term_taxonomy_id] => 168
[taxonomy] => category
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[166] => stdClass Object
(
[term_id] => 204
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[taxonomy] => category
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[167] => stdClass Object
(
[term_id] => 220
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[168] => stdClass Object
(
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[taxonomy] => category
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[count] => 82
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[169] => stdClass Object
(
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[taxonomy] => category
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[170] => stdClass Object
(
[term_id] => 165
[name] => Suzanne Schlosberg
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[taxonomy] => category
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[171] => stdClass Object
(
[term_id] => 15
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[172] => stdClass Object
(
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[taxonomy] => category
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[173] => stdClass Object
(
[term_id] => 96
[name] => The Amish Cook's Baking Book
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[taxonomy] => category
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[174] => stdClass Object
(
[term_id] => 156
[name] => The Amish Cooks Anniversary Book
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[taxonomy] => category
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[175] => stdClass Object
(
[term_id] => 47
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[taxonomy] => category
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[count] => 23
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[176] => stdClass Object
(
[term_id] => 49
[name] => The Barcelona Cookbook
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[term_taxonomy_id] => 61
[taxonomy] => category
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[177] => stdClass Object
(
[term_id] => 51
[name] => The Berghoff Cafe Cookbook
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[taxonomy] => category
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[178] => stdClass Object
(
[term_id] => 42
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[taxonomy] => category
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[179] => stdClass Object
(
[term_id] => 151
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[180] => stdClass Object
(
[term_id] => 203
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[taxonomy] => category
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[181] => stdClass Object
(
[term_id] => 94
[name] => The Bryant Family Vineyard Cookbook
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[taxonomy] => category
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[182] => stdClass Object
(
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[183] => stdClass Object
(
[term_id] => 125
[name] => The Foodista Best of Food Blogs Coobook
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[184] => stdClass Object
(
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[name] => The Good Neighbor Cookbook
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[185] => stdClass Object
(
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[name] => The Kansas City Barbeque Society Cookbook
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[186] => stdClass Object
(
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[name] => The Kitchen Diva's Diabetic Cookbook
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[187] => stdClass Object
(
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[count] => 6
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[188] => stdClass Object
(
[term_id] => 18
[name] => The Scandinavian Cookbook
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[term_taxonomy_id] => 24
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 13
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[189] => stdClass Object
(
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[name] => The Spice Kitchen
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[count] => 9
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[190] => stdClass Object
(
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[name] => The Texas Cowboy Kitchen
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[taxonomy] => category
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[count] => 6
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[191] => stdClass Object
(
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[name] => Their Last Suppers
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[taxonomy] => category
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[count] => 7
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[192] => stdClass Object
(
[term_id] => 45
[name] => Things Cooks Love
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[term_group] => 0
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[taxonomy] => category
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[count] => 7
)
[193] => stdClass Object
(
[term_id] => 55
[name] => Tim Porter
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[term_taxonomy_id] => 67
[taxonomy] => category
[description] =>
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[count] => 11
)
[194] => stdClass Object
(
[term_id] => 99
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[term_group] => 0
[term_taxonomy_id] => 118
[taxonomy] => category
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[count] => 9
)
[195] => stdClass Object
(
[term_id] => 199
[name] => Tomatoland
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[term_group] => 0
[term_taxonomy_id] => 241
[taxonomy] => category
[description] =>
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[count] => 6
)
[196] => stdClass Object
(
[term_id] => 239
[name] => Tomatoland (paperback)
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[term_group] => 0
[term_taxonomy_id] => 285
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 5
)
[197] => stdClass Object
(
[term_id] => 19
[name] => Trina Hahnemann
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[term_group] => 0
[term_taxonomy_id] => 25
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 13
)
[198] => stdClass Object
(
[term_id] => 170
[name] => Tupelo Honey Cafe
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[term_group] => 0
[term_taxonomy_id] => 202
[taxonomy] => category
[description] =>
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[count] => 6
)
[199] => stdClass Object
(
[term_id] => 185
[name] => Ultimate Camp Cooking
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[term_group] => 0
[term_taxonomy_id] => 223
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 8
)
[200] => stdClass Object
(
[term_id] => 1
[name] => Uncategorized
[slug] => uncategorized
[term_group] => 0
[term_taxonomy_id] => 1
[taxonomy] => category
[description] =>
[parent] => 0
[count] => 3
)
[201] => stdClass Object
(
[term_id] => 201
[name] => Vegan Family Meals
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[term_group] => 0
[term_taxonomy_id] => 243
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 8
)
[202] => stdClass Object
(
[term_id] => 101
[name] => Venezia
[slug] => venezia
[term_group] => 0
[term_taxonomy_id] => 120
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 6
)
[203] => stdClass Object
(
[term_id] => 90
[name] => Victoria Moore
[slug] => victoria-moore
[term_group] => 0
[term_taxonomy_id] => 107
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 10
)
[204] => stdClass Object
(
[term_id] => 7
[name] => Videos
[slug] => videos
[term_group] => 0
[term_taxonomy_id] => 7
[taxonomy] => category
[description] =>
[parent] => 0
[count] => 86
)
[205] => stdClass Object
(
[term_id] => 189
[name] => Zilly Rosen
[slug] => zilly-rosen
[term_group] => 0
[term_taxonomy_id] => 228
[taxonomy] => category
[description] =>
[parent] => 16
[count] => 4
)
[206] => stdClass Object
(
[term_id] => 188
[name] => Zombie Cupcakes
[slug] => zombie-cupcakes
[term_group] => 0
[term_taxonomy_id] => 227
[taxonomy] => category
[description] =>
[parent] => 17
[count] => 4
)
)
POST QUERY:
POST QUERY RESULTS
