Containing over 70 international recipes,
Turmeric is a cookbook dedicated to one of the most versatile and ancient spices. Originally grown in India and southeast Asia, turmeric is often called a ‘wonder spice’ because of its remarkable curative properties and health applications. But it is the unique, peppery, and earthy taste that has made it so popular across the globe. All of the rich history, recipes, and medical properties of this wonder spice have finally been collected in a single cookbook and resource.
In recent decades, medical researchers began noticing a lower rate of certain diseases in countries whose inhabitants regularly consume turmeric-rich dishes. Studies have found evidence for turmeric’s therapeutic advantages as related to preventing or treating Alzheimer’s, arthritis, atherosclerosis, cancer, cardiovascular disease, diabetes, digestive problems, liver disease, stroke, and infections. Turmeric has many anti-inflammatory and antioxidant properties, which might well be why it has long been used as a panacea.
Readers will find a dazzling array of exotic yet straightforward recipes in
Turmeric for soups, snacks, meats, seafood, vegetables, and even pickles and chutneys. These delicious and nutritious dishes will quickly add wonderful flavor to any meal while also promoting lifelong healthy habits.
关于作者
Colleen Taylor Sen: Colleen Taylor Sen is the author of three previous books focusing on Indian food and related spices, including
Food Culture in India;
Curry: A Global History;
A Guide to Indian Restaurant Menus; and
Street Food around the World: An Encyclopedia of Food and Culture (with Bruce Kraig). Her articles have appeared in such publications as
Chicago Tribune,
Chicago Sun-Times,
Travel and Leisure, and
Christian Science Monitor. She is currently writing
A History of Indian Food and Drink. She lives in Chicago, IL.
Helen Saberi: Helen Saberi is a London-based food historian and food writer. She is the author of numerous previous books, including
Afghan Food and Cookery,
Trifle (with the late Alan Davidson),
Tea: A Global History, and
The Road to Vindaloo, which was named one of 2008’s ten best food books by
The Sunday Times. She is currently working on the book
Tea-Times Past and Present.
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