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From Grind to Garnish Techniques Book (Freebies)

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We're beyond excited to share our first-ever book with you:From Grind to Garnish: 13 Fundamental Techniques for Cooking with Spices.

While there are many gorgeous books (some written by our friends!) that touch on cooking with spices, we weren't able to find a comprehensive guide to the techniques that make cooking with spices so versatile and delicious. So we wrote it ourselves.

Back in 2019, we put together avideo with Pro Home Cooksthat showcased 10 techniques for cooking with spices while putting together a single Turkish meal. Digging into each technique, and observing the versatility of each spice when a different technique was applied, made us want to create a compendium of techniques that we knew would be informative and inspirational to cooks everywhere.

Flash forward to today (and lots of technique testing, iterating, and countless drafts later), and we're proud to present you with this hand-illustrated user's guide to cooking with spices.

The result is a softcover book with 38 pages covering 13 techniques to聽help聽you use spices in your cooking. The back cover is a detachable techniques guide that you can put on your fridge for whenever you need a quick reference!

It's intended to be a brief but comprehensive list of techniques that will excite your creativity and provide inspiration and guidance from a wide variety of culinary traditions around the world.

As you can see in the photos, each technique is illustrated withJasper Yiu'sgorgeous hand-painted watercolors and features two recipes and tips for cooking inspiration.

You can pick up a copy ofFrom Grind to Garnishby adding it to your cart or as part of ourFundamentals CollectionandComplete Collection.

You can also
click here to download a free pdf of the book聽
聽or
scroll through each technique here.

Text by Ethan Frisch.
Illustrations byJasper Yiu.
Edits by Ori Zohar,Jacqueline Raposo& Bayley Freeman.
Layout bySeton Rossini.

Origin:

Kahramanmaras, Turkey

Process:

Sun-dried, then ground

Ingredients:

Sweet red peppers (Capsicum annuum)

Tasting notes:

Sun-dried Tomato • Bell Pepper • Caramelized Onion

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