{"id":3401,"date":"2023-02-08T10:31:44","date_gmt":"2023-02-08T10:31:44","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=3401"},"modified":"2022-02-19T13:31:21","modified_gmt":"2022-02-19T13:31:21","slug":"the-world-of-spice","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/the-world-of-spice\/","title":{"rendered":"The World of Spice by Michael Bateman &#8211; review"},"content":{"rendered":"<p><span class=\"text-element body\">Michael Bateman was a tremendously appealing food writer. He wrote his books and newspaper articles with a light and witty air which encouraged even non-foodies to settle down for a good read. The World of Spice is a typical example of Michael\u2019s fine work.<\/span><\/p>\n<p><span class=\"text-element body\"><img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/world%20of%20spice.jpg\" alt=\"The World of Spice\" width=\"240\" height=\"273\" \/><\/span>This is a book of amazing photographs, traditional recipes from around the globe, and a Spice Directory. It\u2019s a volume packed with detailed information about individual spices, and historic overviews of the spice heritage not only of the usual spice-producing countries but also of those nations that have had a warm relationship with imported spices.<\/p>\n<p>There are a few countries in the cooler regions of the world that produce spices. The USA has the famed Tabasco, Spain and Hungary the vibrant paprika, and even England had a thriving saffron economy and still has a town, Saffron Waldon, to testify to that fact. Mustard has long been a popular condiment in Europe, and fortunes were said to be made from something that was largely left on the side of the plate. The more exotic spices might not have been grown in the northern hemisphere but they were nonetheless prized and many traditional recipes rely on spices for their distinctive savour.<\/p>\n<p>The recipes are an eclectic bunch from every continent. There are the expected hot and tongue-tingling dishes of Asia alongside the subtle and aromatic offerings of Europe. Some of them are traditional and some are Michael\u2019s take on the originals. All give an insight into the evolution of these indispensable ingredients.<\/p>\n<h4>Quatre Epices<\/h4>\n<p>We don&#8217;t consider the French to be great consumers of spicy food, but they have Quatre Epices which is a melange (isn\u2019t education a marvellous thing) of white pepper, nutmeg, ginger and cloves, although some commercial varieties omit the pepper&#8230; but the name remains \u201cFour Spices\u201d!<\/p>\n<p>The New World has some unique recipes. Australia\u2019s Anzac Biscuits demonstrate man\u2019s fondness for elevating foods to promote national pride. These cookies are a crunchy confection of oats and ginger commemorating the Australian and New Zealand Army Corps of the First World War. Louisiana Jambalaya is a classic Creole dish using cayenne pepper and green chilli. Michael suggests it could be one of the world\u2019s first fusion dishes, combining both American and African flavours.<\/p>\n<p>The Spice Directory gives colourful and fascinating information on many spices, illustrating not only culinary but medical uses. Nuts, fruits, flowers, berries, seeds, roots and leaves are all discussed. It\u2019s a fairly comprehensive list but Michael\u2019s conversational style prevents this from being a scientific paper.<\/p>\n<p>The World of Spice is a delight for any lover of spices. It doesn\u2019t focus on any particular cuisine nor just those spices that give heat to exotic dishes. Michael Bateman takes a broad view of everything that is considered Spice. This is an informative and attractive volume and all who appreciated Michael\u2019s talent as a food writer will seek it out.<\/p>\n<p>The World of Spice<br \/>\nAuthor: Michael Bateman<br \/>\nPublished by: Kyle Cathie<br \/>\nPrice: \u00a314.99<br \/>\nISBN 1-85626-674-5<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.mostlyfood.co.uk\/index.php\/tag\/michael-bateman\/\"><strong>See more books by <span class=\"text-element hangingindent\">Michael Bateman<\/span> here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Michael Bateman was a tremendously appealing food writer. He wrote his books and newspaper articles with a light and witty air which encouraged even non-foodies to settle down for a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20790,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,22],"tags":[649,641,276,1053],"class_list":["post-3401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-food-literature","tag-michael-bateman","tag-spice","tag-the-world-of-spice"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The World of Spice by Michael Bateman - review - Mostly Food and Cocktails<\/title>\n<meta name=\"description\" content=\"Michael Bateman wrote his books with a light and witty air. 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