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Spicetrekkers.com - On the hunt for the world's best spices and blends

On the hunt for the world's best spices and blends

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The Spice Trekkers Cook at home Recipe variations

“The Spice Trekkers Cook at Home” is based on cooking techniques. If you can master one, then it’s easy to make any recipe that uses the same technique, which is why most of the recipes in this book are accompanied by a table that presents numerous possible variations.
Here are the complete recipes for each variation presented in the book, organized by chapter.


Happy cooking!

The Spice Trekkers cook at home


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Our grandmothers made soup for their families every day. They already knew what we are rediscovering today: Soups are nourishing and nutritious. They're also inexpensive, enabling us to recoup food...

Pages 22 to 35

Salads and Dressings

A simple salad of green leaves, tossed with oil, vinegar, salt and pepper, can be made in about three minutes. That's why making dressings was the first thing we taught...

Pages 36 to 47

Cold nut sauces

Cold nut and seed sauces are quick, simple and delicious. They are often used as sides or dips but can also serve as the foundations for more elaborate dishes.

Pages 48 to 57

Raw meat and fish

The first rule in making raw meat or fish dishes is to buy your products from a good butcher or fishmonger who can direct you to the freshest meat or...

Pages 58 to 65

Vegetable main dishes

Vegetables are, without question, the most important ingredients for maintaining a healthy diet. Nutrition guides from countries around the world advise eating 5 to 10 servings a day. Yet, despite...

Pages 66 to 77

Braising and simmering

Braised and simmered dishes are simple to prepare and demand little attention while cooking: perfect for those occasions when you have a lot of time until dinner. Though these dishes...

Pages 79 to 87

Mediterranean Slow Cooking

This kind of slow cooking demands little attention. You only need to arrange ingredients around a pot with a bit of liquid. Exposed to very low heat, ingredients release water...

Pages 88 to 93

Curries and Masalas

Masalas are spice blends that are the starting point of many dishes. Curries are simmered dishes that call for specific masalas. All curry blends are masalas, but not all masalas...

Pages 94 to 105

Slow Roasting

Dishes roasted at a low temperature are the exact opposite of fast food. Cooked this way, meats are juicier and vegetables more tender. Slow roasting is ideal for absentminded cooks;...

Pages 106 to 115


Sofreir defines slow cooking in Spain and Latin America. In this technique, vegetables and aromatics are cooked in oil on very low temperature without coloring.

Pages 116 to 123


There's nothing like a quick stir-fry on those busy weeknights when you're in a pinch. The Chinese - great champions of this cooking method - know just how easy it...

Pages 124 to 135


The only two tools you need to cook are a good knife and a good pan. This is often the only arsenal we bring when we go camping. A thick...

Pages 136 to 147


Steaming is usually relegated to simple vegetables in Western cooking. In East Asia, this method is revered. Chinese chefs reserve this way of cooking for their most sophisticated dishes, since...

Pages 148 to 155

Cold sauces

Most cold sauces are made simply in a bowl, mortar or blender, usually without turning on the stove. When you're in a hurry, it's easier to make a simple meal,...

Pages 166 to 177

Warm sauces

The role of a good sacue is to complement a dish. The appeal is derived as much from texture as from taste, which is why sauces are often thickened.

Pages 178 to 185


Making charcuterie may seem daunting, but the techniques presented here are rudimentary and call for little effort. Homemade charcuterie gives you the satisfaction of eating preserved meats without chemical additives...

Pages 194 to 201