The Book of Spice

May 15, 2016

With its straightforward title and A-Z format, readers might expect an encyclopedia of spices. Journalist O'Connell (For the Love of Letters), however, chooses to relate "the role spices played in the development of the modern world." This unexpected aspect makes for a fun read with many anecdotes drawn from an assortment of sources. The spices are portrayed with a historical overview, examining their uses and considering the spice trade. Cinnamon, nutmeg, and ginger are highlighted along with low-profile seasonings such as mahleb, grains of paradise, and asafoetida. Intriguing discussions of the origin and purpose of spices run throughout, such as how Greek physician Dioscorides advised troops to use liquorice to relieve thirst, if they lacked water. Also included is a directory of spice mixes such as Chinese five-spice powder and ras el hanout. A select bibliography offers more for spice lovers and cross-referencing to introduce other related options. VERDICT Libraries should have a variety of spice books, and this one not only supplies a piquant perspective but makes readers want to get in the kitchen and start cooking.--Barbara Kundanis, Longmont P.L., CO

Copyright 2016 Library Journal, LLC Used with permission.

July 1, 2016
More than just culinary reference, this book delves into the rich history of spices and how they've helped shape the modern world. O'Connell's easy charm and flair for narrative make for an entertaining look at the seeds, roots, barks, and other plant components that today we look on as everyday flavorings but at one time started wars and launched explorers. Lending depth and credibility, O'Connell cites dozens of historians, botanists, and other scholars on the subject. Each entry also includes a botanical profile of the spice and notes on flavor. However, the author is at his witty best when sharing an anecdote or tracing the spice's use through historytouching on art, religion, and medicine along the way. The Book of Spice covers 60 different spices and closes with a chapter on common spice blends, such as Ethiopian berbere and Japanese gomashio. For curious cooks, it's a good resource and a fine read.(Reprinted with permission of Booklist, copyright 2016, American Library Association.)