Raid the spice rack for holiday cookies

12/3/2008 | Los Angeles Times (tiered subscription model)

Nutmeg, cinnamon, cloves and coriander are among the spices that make holiday cookies bright. A spice renaissance that has driven trends on restaurant menus exalts hand-harvested vanilla beans, organic allspice, sun-dried cloves, woody Egyptian coriander, Chinese black cardamom and angelica seeds from Marais Poitevin, France.

View Full Article in:

Los Angeles Times (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY