The Encyclopedia of Seasoning: 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal (350 Flavor-Packed Recipes For Meats, Seafood, And Vegetables) (Encyclopedia Cookbooks)

This book provides endless inspiration for cooking with spices. I have just bought an air fryer and this was an ideal companion as I have started to use rubs a lot more. The only criticism I would have is that I think they could have provided more guidance (and tailored the index) to suggest which blends go well with particular foods ie it would be nice to have an index which said “blends for fish, blends for pork” etc. You really need to sit down and work through the book making a note of which ones appeal to you.

Arrived damaged

My husband LOVES this book. He will definitely use the recipes!

The Encyclopedia of Seasoning cookbook is a beautiful book. It's 575 pages of recipes, gorgeous photos, info (13 index pages alone), and cooking inspiration that can be a guide to beginning and advanced cooks alike.It starts out with an interesting introduction about cooking philosophy. Then it goes to explaining the elements of seasoning, defining various spices, herbs, vigors, oils, cooking alcohol, and dairy and other cheeses. After that, the action begins as the publisher shares 500 recipes, and some of these recipes are accompanied by beautiful photographs that will inspire you to create these dishes.Something I like about this cookbook is that it can be of use no matter whether you are vegetarian, vegan, omnivore, carnivore, gluten-free, or any other special diet you may be on. Many cookbooks seem to focus on a particular cooking style or protein type, but because this one focuses on how a dish is flavored, these recipes can be used however you like. This book also seems to mostly use fairly standard ingredients. Although I did see some unusual ingredients like dried chiles de àrbol, fresh tarragon, and peekytoe crab meat, most everything I saw can be found in a standard pantry and/or supermarket.Most of the recipes seem to require 10 ingredients or fewer. However, if you want to get fancy, the mole negro recipe takes 27 ingredients! So, you see, you can enjoy many years of cooking with this beautiful book at your side.The book was created by Cider Mill Press book publishers. I found it interesting that none of the creators are mentioned by name. Not one writing nor photography credit was mentioned. Whoever made the book did a nice job, however. On a future edition, I hope the publishers will consider adding a sentence or two per recipe to explain the recipes country of origin and how it is best used. That simple change would make a great book even better.So far I have tried three recipes. The marinara sauce on page 296 turned out well, even though it was a little thin probably because my tomatoes were watery, but I added some tomato paste and tomato sauce which did the trick. It is an easy recipe to customize.Using that marinara sauce as a base, I tried tomato and eggplant sauce alla Norma on page 408. It was delicious. I also made orange and buckwheat honey glaze on page 106 to glaze roasted carrots. I used regular honey and it worked just fine, and I imagine this recipe could work for other things as well, but it was perfect for carrots. See photos above for the finished product.So get this cookbook and get cooking! You'll be glad you did.

Okay, first things first, this is not a recipe book. There are no meal plans or anything like that in here. But what you will find in here is almost more important - inspiration. This book is 2 inches thick, and as big as a laptop computer. It is heavy duty and the cover is super thick. Inside, there are hundreds of pictures showing the sauces, rubs, and marinades in action. I have made about four of the rubs and several of the marinades/sauces and making them demands that you make a meal to use them with - so I've made steaks to use several different dry rubs on. I've made several marinaded chicken recipes over rice to try those things out, and there are still hundreds of options to try. I had to start making notes in the margins to remember the dates I'd made the different seasonings, and how well I liked them.All of the instructions are clear and no single item takes more than a page to describe - though there are these huge and colorful pictures that take up full pages, showing how the sauces and glazes can be used.I'm a novice cook, but I'm a professional photographer, and this book satisfied me on both those levels (as well as on the level of loving the taste of the food when it was done!)The book also has a very wide range of culturally influenced sauces, some that I've never even heard of, but that are very popular in other countries around the world, so that's another great aspect of the book - it can really help to expand your taste horizons.My wife got to try all the items I've made so far, and her favorite is the Rustic Steak Rub that I spiced up with a little cayenne pepper.This book is one of a kind, for sure, and an absolute must if you are looking for some variety in your meal planning. The spice must flow, you know?

Great for new home owners

As a food lover, I sought a guide for exploring the diverse culinary world of spices in the kitchen. The Encyclopedia of Seasoning cookbook is a beautifully illustrated book that deserves a place on every kitchen shelf. With 500 recipes for marinades, rubs, glazes, sauces, bastes, and butters, this book will surely improve your cooking game. If you're craving something spicy, sweet, or anything in between, this comprehensive guide has you covered with its diverse range of creations.One of the standout features of this cookbook is its versatility. The recipes are thoughtfully crafted to enhance the flavors of meats, vegetables, and seafood, making it a must-have for both novice and experienced chefs. Some of the recipes include pesto, teriyaki marinade, and salsa verde. Each ingredient is thoughtfully indexed at the back of the book if you want to search for a recipe from your collection of spices quickly. The possibilities are endless for mixing and matching flavor profiles to create mouthwatering dishes. As such, I highly recommend this book for any foodie or aspiring chef.