Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW
Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
“Armed with just the ingredients in your pantry, you’ll find the book transforms cooking into a delightful (and manageable) game of choose your own adventure.”—Eater
“The Svengali of spice Lior Lev Sercarz is at it again! . . . The book showcases how the perfect spice blend can take straightforward recipes like chicken soup, meatballs, and brownies—yes, even brownies—from ordinary to sublime.”—Vogue
“Lior Lev Sercarz, the self-proclaimed ‘King of Spices,’ is a standout when it comes to seasoning: His spice blends have graced the kitchens of famous chefs and at-home cooks alike.”—CBS This Morning
“Having cooked at some of the world’s very best restaurants, Lior will have you mixing and matching your seasonings with ease to a seriously flavorsome result.”—Simon Said
