The classic reference - expanded and in full color.
Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs.
The second edition of this classic reference is significantly expanded, with four new spices and herbs as well as 25 additional blends. The book is now printed in full color and features color photography throughout. Every herb and spice has a handsome and detailed color photograph to make identification and purchasing a breeze. The book includes fascinating and authoritative histories of a wide range of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary.
The Spice and Herb Bible, Second Edition, includes 100 spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-equipped kitchen.
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Ian Hemphill lives in Sydney, Australia, and grew up working in his family's spice business. He opened a specialty shop called Herbie's Spices, which boasts one of the largest selections of herbs and spices for sale and export in the southern hemisphere.Excerpt. © Reprinted by permission. All rights reserved.:
When one grows up on an herb farm and then proceeds to spend the next 40 years working in the herb and spice industry, it is easy to assume that everyone feels comfortable with using herbs and spices. Of course this is far from the reality, and over the years I have been asked many questions, from the bizarre to the basic, What people want most is an insight into the world of spices from someone who works with these miracles of nature everyday.
In The Spice and Herb Bible I have set out to give the reader "the inside story," based on the learning and experiences I have assimilated in this ancient and stimulating industry.
It seems appropriate to begin by explaining some of the basics and sharing interesting facts that apply to all herbs and spices. Because spices are so important in determining the signatures of foods from different countries, I have provided some background information and a list of the key spice flavors that are used in some of the world's mot popular cuisines. Part Two looks at individual herbs and spices, in alphabetical order by common English name (to assist in looking up a reference quickly). Part Three deals with the art of combining spices. Once you have an understanding of the individual herb and spice characteristics it is a logical next step to bring surprisingly diverse flavors together to create completely unimaginable results. I hope you will find this interesting and stimulating, and most importantly will feel that the art of using spices successfully in everyday cooking has been demystified and made more enjoyable.
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Descrizione libro Robert Rose, 2006. Paperback. Condizione libro: New. Never used!. Codice libro della libreria P110778801462
Descrizione libro Robert Rose, 2006. Paperback. Condizione libro: New. Brand New!. Codice libro della libreria VIB0778801462
Descrizione libro Robert Rose. PAPERBACK. Condizione libro: New. 0778801462 New Condition. Codice libro della libreria NEW7.0337410
Descrizione libro Robert Rose, 2006. Paperback. Condizione libro: New. Second Edition. Codice libro della libreria DADAX0778801462