Introduction.

PART I: Taking the Spice Route.

Chapter 1: A Spicy Tale.

Chapter 2: The Spice Rack: A Guide to Dried Spices.

Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments.

Chapter 4: Spicing Up Your Kitchen.

PART II: Spicy Skills.

Chapter 5: Spicy Know-How.

Chapter 6: Make No Mistakes.

Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients.

Chapter 8: Spicy Game Plans.

PART III: On the Starting Line.

Chapter 9: Basic Rubs and Spice Mixes.

Chapter 10: Marinades and Sauces.

Chapter 11: Salsas and Salads.

Chapter 12: Light Fare.

PART IV: From the Main Course to the Finish Line.

Chapter 13: Chicken.

Chapter 14: Meat.

Chapter 15: Seafood.

Chapter 16: Vegetables and Legumes.

Chapter 17: Pasta, Potatoes, and Grains.

Chapter 18: Quick Breads and Sweets.

Chapter 19: Beverages.

PART V: The Part of Tens.

Chapter 20: Ten Spicy Presentations.

Chapter 21: Ten Spicy Sources.

Appendix A: Metric Conversion Guide.

Appendix B: Glossary of Cooking Terms.

Appendix C: Spice Quantity Guide.

Index.

Book Registration Information.