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    Mastering Spices

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    Licensing Information

    All Rights Available
    Published in May, 2023

    Selling Points
    • Learn the ultimate spice techniques through hands-on training, the science of cooking, and recipes!
    • Features interviews and recipes from 10 top chefs
    • Includes explanations of culinary science (both experiments and evaluation) with diagrams and photographs

    A Complete Guide to Professional Skills and Knowledge of the Ultimate Techniques for Freely Manipulating Aromatic Spices
    This book offers many kinds of information for using spices freely, such as hands-on training where you can learn to use spices while enjoying games and puzzles, interviews with 10 top chefs and their recipes, and curry recipes that make full use of the aromatic properties of spices. With 125 kinds of spices, rich illustrations and an overwhelming amount of information, this is the definitive edition for understanding all about spices and fragrance.

    Chapter 1: Experiencing Spices
    Training 1. Knowing About Spices. Learning About Spices
    Training 2. Experiencing the Fragrance of Spices
    Training 3. Understanding the Characteristics of Spices
    Training 4. Mixing Spices
    Training 5. Understanding the Relationship Between Flavor and Fragrance
    Chapter 2: Enjoying Spices
    Kerala Chicken Curry / Taco Alexandria / Hummus Doha / Anyo Dhakar / Flower Kombucha / Vegetable Pickles / Madeira-grilled Shrimp / Green Curry / Phở gá with Bonito Flakes / Fresh Goya Chanpurū Spring Rolls / Peru-style Biriyani / Amazon Cacao Spice Paste Noodles / Mabo Tofu and more
    Chapter 3: Top Chefs Talk About Spices
    1. Yoshimi Nair (Nair Restaurant) / 2. Yusuke Hamada (Karapincha) / 3. Ryo Honda (OLD NEPAL TOKYO) / 4. Shigeta Hisanobu (Spoon2) / 5. Kotaro Noda (FARO) / 6. Sato Koji (Christiano’s) / 7. Kan Morieda (CHOMPOO) / 8. Chihiro Naito (An Di) / 9. Tetsuo Ota (LA CASA DI Tetsuo Ota) / 10. Yoshiki Igeta (Piao Xiang)
    Chapter 4: Manipulating Spices
    Chapter 5: Exploring Spices

    Since 1999, Jinsuke MIZUNO, a spice researcher and a traveler collecting examples of dishes cooked with spice, has been working all over Japan as a traveling chef specializing in spice and curry. Having published more than 50 books on curry (and 100+ self-publishing) and hosting numerous TV cookery programs, now he runs "AIR SPICE," a service that regularly distributes spice sets with recipes for curries.

    AIR SPICE http://www.airspice.jp/
    • Size:257×182mm
    • Pages:224Pages (Full Color)
    • Binding:Softbound
    • Publisher:PIE International
    • Language:Japanese
    • ISBN:978-4-7562-5774-1 C0077
    • Author:Jinsuke Mizuno

    If you are living outside of UK, please check the distributor/bookstore who covers your country.


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