Articoli correlati a Chef's Guide to Herbs & Spices
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Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens, including New York’s Le Bernardin and Boston’s Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need.
6 page laminated guide includes:
6 page laminated guide includes:
- Definitions
- Herbs: Fresh or Dried?
- Cuts, Blends & Bundles
- Curries
- Buying Storing & Preserving Herbs & Spices
- Drying Herbs
- Salt
- Tips & Tricks
- Chili Powders
- Culinary Herbs Reference Table
- Photo of the Herb
- Description
- Flavor Profile
- Pairings
- Forms
- Chef’s Comments
- Culinary Spices Reference Table
- Photo of the Spice
- Description
- Flavor Profile
- Pairings
- Forms
- Chef’s Comments
- Coaxing the Essence
- Growing at Home
- Marinades & Rubs
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
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Foto dell'editore
Chef's Guide to Herbs and Spices : A QuickStudy Laminated Reference Guide
Da: Better World Books: West, Reno, NV, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Codice articolo 19178791-6
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EUR 10,07
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Chef's Guide to Herbs & Spices
Da: eCampus, Lexington, KY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. Codice articolo N:9781423239772:ONHAND
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EUR 6,99
Spedizione EUR 3,55
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Chef's Guide to Herbs & Spices
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: new. Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes: DefinitionsHerbs: Fresh or Dried?Cuts, Blends & BundlesCurriesBuying Storing & Preserving Herbs & SpicesDrying HerbsSaltTips & TricksChili PowdersCulinary Herbs Reference TablePhoto of the HerbDescriptionFlavor ProfilePairingsFormsChef's CommentsCulinary Spices Reference TablePhoto of the SpiceDescriptionFlavor ProfilePairingsFormsChef's CommentsCoaxing the EssenceGrowing at HomeMarinades & Rubs Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9781423239772
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EUR 15,10
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Chef's Guide to Herbs & Spices
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Brand New. 2nd lam chrt edition. 6 pages. 11.00x8.50x0.06 inches. In Stock. Codice articolo 1423239776
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EUR 18,07
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Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
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Chef's Guide to Herbs & Spices
Editore:
Barcharts Publishing, Quickstudy Reference Guides Aug 2024, 2024
ISBN 10: 1423239776
ISBN 13: 9781423239772
Nuovo
sonst. Bücher
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
sonst. Bücher. Condizione: Neu. Neuware -Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes:DefinitionsHerbs: Fresh or Dried Cuts, Blends & BundlesCurriesBuying Storing & Preserving Herbs & SpicesDrying HerbsSaltTips & TricksChili PowdersCulinary Herbs Reference TablePhoto of the HerbDescriptionFlavor ProfilePairingsFormsChef's CommentsCulinary Spices Reference TablePhoto of the SpiceDescriptionFlavor ProfilePairingsFormsChef's CommentsCoaxing the EssenceGrowing at HomeMarinades & Rubs 6 pp. Englisch. Codice articolo 9781423239772
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EUR 7,80
Spedizione EUR 23,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 2 disponibili
Immagini fornite dal venditore
Chef's Guide to Herbs & Spices : a QuickStudy Laminated Reference Guide
Editore:
Barcharts Publishing, Quickstudy Reference Guides Aug 2024, 2024
ISBN 10: 1423239776
ISBN 13: 9781423239772
Nuovo
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
sonst. Bücher. Condizione: Neu. Neuware - Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes:DefinitionsHerbs: Fresh or Dried Cuts, Blends & BundlesCurriesBuying Storing & Preserving Herbs & SpicesDrying HerbsSaltTips & TricksChili PowdersCulinary Herbs Reference TablePhoto of the HerbDescriptionFlavor ProfilePairingsFormsChef's CommentsCulinary Spices Reference TablePhoto of the SpiceDescriptionFlavor ProfilePairingsFormsChef's CommentsCoaxing the EssenceGrowing at HomeMarinades & Rubs. Codice articolo 9781423239772
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EUR 7,89
Spedizione EUR 35,00
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 2 disponibili
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Chef's Guide to Herbs & Spices
Da: AussieBookSeller, Truganina, VIC, Australia
Valutazione del venditore 5 su 5 stelle
Condizione: new. Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes: DefinitionsHerbs: Fresh or Dried?Cuts, Blends & BundlesCurriesBuying Storing & Preserving Herbs & SpicesDrying HerbsSaltTips & TricksChili PowdersCulinary Herbs Reference TablePhoto of the HerbDescriptionFlavor ProfilePairingsFormsChef's CommentsCulinary Spices Reference TablePhoto of the SpiceDescriptionFlavor ProfilePairingsFormsChef's CommentsCoaxing the EssenceGrowing at HomeMarinades & Rubs Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9781423239772
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EUR 20,66
Spedizione EUR 32,89
Spedito da Australia a U.S.A.
Spedito da Australia a U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)
Editore:
QuickStudy Reference Guides, 2018
ISBN 10: 1423239776
ISBN 13: 9781423239772
Antico o usato
paperback
Da: London Bridge Books, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: Good. Codice articolo 1423239776-3-35360600
Compra usato
EUR 4,67
Spedizione EUR 52,80
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili
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CHEFS GT HERBS & SPICES SECOND
Da: moluna, Greven, Germania
Valutazione del venditore 5 su 5 stelle
Condizione: New. Codice articolo 1912708136
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EUR 10,02
Spedizione EUR 48,99
Spedito da Germania a U.S.A.
Spedito da Germania a U.S.A.
Quantità: 3 disponibili
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Chef's Guide to Herbs & Spices
Da: CitiRetail, Stevenage, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: new. Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page laminated guide includes: DefinitionsHerbs: Fresh or Dried?Cuts, Blends & BundlesCurriesBuying Storing & Preserving Herbs & SpicesDrying HerbsSaltTips & TricksChili PowdersCulinary Herbs Reference TablePhoto of the HerbDescriptionFlavor ProfilePairingsFormsChef's CommentsCulinary Spices Reference TablePhoto of the SpiceDescriptionFlavor ProfilePairingsFormsChef's CommentsCoaxing the EssenceGrowing at HomeMarinades & Rubs Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9781423239772
Compra nuovo
EUR 16,91
Spedizione EUR 43,41
Spedito da Regno Unito a U.S.A.
Spedito da Regno Unito a U.S.A.
Quantità: 1 disponibili