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The Taste of Conquest

Best Seller
The Taste of Conquest by Michael Krondl
Paperback $18.00
Oct 28, 2008 | ISBN 9780345480842

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  • Oct 28, 2008 | ISBN 9780345480842

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  • Oct 28, 2008 | ISBN 9780345509826

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Product Details

Praise

Advance praise for The Taste of Conquest

“As a chef I have always been deeply intrigued by the mystique of spices. Michael Krondl’s book awakens and transports the reader into this mysterious world, showing us how our lives and history have been transformed by the sensuous odors of cardamom, nutmeg, and turmeric.”
–Gray Kunz, chef and owner of Cafe Gray and Grayz, co-author of The Elements of Taste,

“Michael Krondl’s new book on the spice trade peeks behind the usual histories of Venice, Lisbon, and Amsterdam–and tells a tale that is at once witty, informative, scholarly, and as consistently spicy as its subject. In short, it’s delicious!”
–Gary Allen, food history editor at Leite’s Culinaria and author of The Herbalist in the Kitchen

“With a dash of flair, and a pinch of humor, Michael Krondl mixes up a batch of well-researched facts to tell the story of the intriguing world of spices and their presence on the worldwide table. This is a book that every amateur cook, serious chef, foodie, or food historian should read.”
–Mary Ann Esposito, host/creator of the PBS cooking series Ciao Italia

“The Taste of Conquest is the savory story of the rise and fall of three spice-trading cities. It is filled with rich aromas and piquant tastes from the past that still resonate today. Michael Krondl serves up this aromatic tale with zest and verve. This book isn’t just for historians and spice lovers–it’s for all who love good writing and great stories.”
–Andrew F. Smith, editor of The Oxford Companion to American Food and Drink

“In common with the finest food writers–Elizabeth David, Mark Kurlansky, Anthony Bourdain–Michael Krondl shows a respect for the details of the past that never slays his appetite for the realities of food now. His love of history, travel, and food is as compelling as it is infectious.”
–Ian Kelly, author of Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chef

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