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è un libro veloce da leggere e ha diversi consigli proprio basici sulla cucina asiatica e l'uso delle spezie. In effetti per chi non conosce proprio nulla potrebbe essere utile fa una distinzione per uso delle spezie (curry) per areee geografiche.
Listing this as a cookbook is disingenuous. It is a short list of spice blends the instructions of which are universally one step: mix evenly and store in air-tight container. The portions are generally measured by the cup - so these are not spice mixes intended for a single meal.
I didn't find the description very accurate as it implies that by reading this you can become a master of mixing and matching blends. There is no substantial discussion given to the types of meals that a single blend would go into let alone how to mix the flavors of the blends together. Most spice blends are given one sentence descriptions, a list of ingredients, and the single mixing step along with black and white photos. Here's an example "Panch Phoron: Perfect for seasoning chicken. Ingredients 1/2 cup Turmeric, 1/3 cup Cumin, 1/3 cup Coriander, 2 tbsp Fenugreek, 1 tbsp Red Pepper. Directions Mix together all your ingredients evenly in a bowl. Store in an airtight container and use as needed." And that takes up two full pages.
I love making my own spice mixes because I want to know going into them you never know what you're getting when you buy mixes at the store. I even try to grow my own herbs to use in them. Thank you and enjoy your meal and enjoy your day.