Description
The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out.
Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-colour photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.
Includes
– Over 120 herbs and spices arranged by aroma and taste, with extensive notes on how to buy, store, and cook with them
– Expert preparation techniques for using herbs and spices to their full potential
– Classic herb and spice mixtures, sauces, condiments and marinades
– International recipes for soups, salads and light dishes, meat, fish, vegetables, pasta, noodles, grains, drinks, desserts
Additional Information
- Format: Hardcover
- Pages: 336
- Published: 2002
Interested in this book? Have a look at theseÂ
The Spice and Herb Bible by Ian Hemphill
Food Plants of the World: An Illustrated Guide by Ben-Erik van Wyk
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