Spices. Spices. Seasonings

If you want to structure your knowledge about spices and spices and apply them correctly, then the book of William Pokhletkin is the most accurate in definitions and clear in descriptions. After reading it, you can absolutely definitely point out any type of onion and say that it is a vegetable spice, and the fencing, which is cultivated in the Southern Transcaucasia, is spicy grass (which is currently widely used in the production of cheeses) That salt, soda, citric acid, sodium glutamate, sugar, starch, alcohol (!) Are spices. Indeed, by definition of the author, “a distinctive culinary sign of all spices is that they serve to create a characteristic taste and consistency of finished food products.” And finally, you will discover the world of real seasonings for yourself: you will find out that their spectrum of their impact on dishes is very wide, get acquainted with European and oriental seasonings, you can cook them at home, according to the recipes given by the author.
In addition, this book is a new edition, one of five, in a series prepared for the 100th anniversary of the birth of William Vasilievich Pokhletkin