Published in 1942, Spice Cookery appeared when the nation’s food supply was under wartime restriction, so that spices were in demand to give greater variety of flavor to fare that might otherwise become monotonous.
The history of spices is an ancient and romantic tradition. For centuries spices have been associated with the fiber of the lives of the people, their travels and trade, their eating and drinking, their beauty lore and their lovemaking. Spices have been used for money. Our own continent was discovered because of Europe’s search for new sea lanes to spices.
Spice Cookery calls attention to the many spices that can be used to add zest to our meals. It includes sauces for meats, fish and fowl, salad dressings, curries, cakes and puddings, and beverages in which spices are pleasant or essential. Literary and historic quotations are included to amuse the cook.
