Seasoned: Recipes and Essays from The Spiceman, Costas Halavrezos

by Costas Halavrezos
Illustrator Joanna Close

Nimbus Publishing | October 8, 2013 | Hardcover

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Indulge in a uniquely crafted culinary history and recipe guide as Halifax’s resident “Spiceman,” Costas Halavrezos, blends genres as expertly as he does spices and leads an educational and sensory exploration. With 30 essays and 50 accompanying recipes, Seasoned demystifies domestic and familiar spices, like cloves, fennel, and paprika, and introduces readers to a whole new world of flavour, including Kaffir lime leaves, Moroccan rosebuds, and Isot Kurdish black pepper—and that’s just a taste!

Featuring facts and anecdotes, storage and preparation methods, and recipes from Halavrezos’s personal collection paired with delightful illustrations by Joanna Close, Seasoned is a fabulous resource for foodies, home-chefs, and aspiring spice connoisseurs.

Format: Hardcover

Dimensions: 168 pages, 8.25 × 5.75 × 0.62 in

Published: October 8, 2013

Publisher: Nimbus Publishing

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1771080809

ISBN - 13: 9781771080804

Found in: Herbs and Spices

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– More About This Product –

Seasoned: Recipes and Essays from The Spiceman, Costas Halavrezos

by Costas Halavrezos
Illustrator Joanna Close

Format: Hardcover

Dimensions: 168 pages, 8.25 × 5.75 × 0.62 in

Published: October 8, 2013

Publisher: Nimbus Publishing

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1771080809

ISBN - 13: 9781771080804

From the Publisher

Indulge in a uniquely crafted culinary history and recipe guide as Halifax’s resident “Spiceman,” Costas Halavrezos, blends genres as expertly as he does spices and leads an educational and sensory exploration. With 30 essays and 50 accompanying recipes, Seasoned demystifies domestic and familiar spices, like cloves, fennel, and paprika, and introduces readers to a whole new world of flavour, including Kaffir lime leaves, Moroccan rosebuds, and Isot Kurdish black pepper—and that’s just a taste!

Featuring facts and anecdotes, storage and preparation methods, and recipes from Halavrezos’s personal collection paired with delightful illustrations by Joanna Close, Seasoned is a fabulous resource for foodies, home-chefs, and aspiring spice connoisseurs.