Embark on a fascinating voyage of discovery and delectation through the pages of this sumptuously illustrated book. By tracing the spice routes of the ancient world, Alain Stella charts a course that takes the reader to the most exotic of destinations in search of the origins of spices. Mankind's quest for spices -- whether used in medicines, cosmetics or food -- has known no bounds as travelers and explorers searched the earth for ever-more intense flavors and scents. Ancient Egypt provides the starting point for a vivid historical account of spices through the ages, from the Roman Empire, the voyages of discovery by the Portuguese, Venetians, English and Dutch, through to the spice monopolies in the eighteenth century. From Marco Polo, Vasco da Gamba, Cortez to Drake and Pierre Poivre, explorers never failed to grasp the political and economic importance of the precious spices that they discovered during their journeys, and newly-acquired territories were fiercely defended to preserve the exclusive possession where these spices grew.In selecting the 'sovereign' spices of cinnamon, cardamom, cloves, cumin, pepper, ginger, nutmeg and mace, chili peppers, Jamaican pepper, saffron, and vanilla, the author describes how these spices grow as plants, their harvest and preparation before being processed and sold to us in hermetically-sealed containers. Drawing on recipes used by great chefs from the Middle Ages to today, the use of spices is shown to have evolved according to supply, tastes and fashion.A recipe section at the back of the book unlocks the secrets to such mouth-watering dishes as Basque gaspacho, Syrian rolled pizza, Szechwan peppercorn and onion beef, Risotto allaMilanese, West Indian fish carl with eggplant, and Moroccan lamb tajine with prunes, to name