A field guide to nine essential flavours.
A Symphony of Flavors by Chef Eliane Muskus introduces nine spices, blends and ingredients from Mediterranean, Middle Eastern and North African kitchens: what each one brings to a dish, and practical ways to use it in your own cooking.
Inside:
• Sumac: a tart, citrus-bright finishing spice
• Saffron: delicate threads with unmistakable colour and aroma
• Iranian barberries (zereshk): the jewel-like Persian berry
• Ras el hanout: a complex North African blend with warm, floral depth
• Fenugreek: a bittersweet seed with a maple-like aroma
• Freekeh: ancient green wheat with a smoky, nutty character
• Baharat: a versatile Middle Eastern blend, with a house-blend guide
• Za'atar: herbal, nutty and tangy in equal measure
• Harissa: a bold North African chile paste with smoky heat
Each profile includes a culinary overview and four reliable ways to use it.