Spice book offers three spicy fall recipes, kimchi included

What BBN said about it

1. 

   Hank Ledger · Lead AnchorA new cookbook called Spiced gives a history lesson with every spice, and Popular Science has run an excerpt with three recipes for fall.

2. 

   Vera Bullock · Co-AnchorI love that it's a cookbook that also teaches you something. The author is food writer Priya Mani, and it covers around fifty spices.

3. 

   Hank Ledger · Lead AnchorThe publisher says more than three hundred recipes, so I'd guess nobody finishes it in a weekend.

4. 

   Vera Bullock · Co-AnchorThe excerpt includes a kimchi recipe that makes about two and a quarter pounds. And the cabbage has to be salted for two hours first.

5. 

   Hank Ledger · Lead AnchorTwo hours. Just for the salting. I haven't been anywhere two hours since the last budget meeting.

6. 

   Vera Bullock · Co-AnchorThat's the cabbage taking its time, Hank, and I'd call it a considered preparation window. Then it ferments eight to sixteen days.

7. 

   Hank Ledger · Lead AnchorAnd it says to wait a month for kimchi fried rice. I once waited a month for a callback, and at least the cabbage answers.

8. 

   Vera Bullock · Co-AnchorIt's lovely, honestly. There's also a Calabrian chile paste with twenty fresh chiles, rated fifteen thousand to thirty thousand Scoville units.

9. 

   Hank Ledger · Lead AnchorFifty-four ninety-five for the book. I'll start the kimchi now, and it'll be ready before the two of you agree on anything.