Chef's Guide to Herbs & Spices: A Quickstudy Laminated Reference Guide (Quickstudy Reference Guide)
Weinstein, Chef Jay Chef Jay Weinstein,
ISBN 10: 1423239776 ISBN 13: 9781423239772
Editore: Quickstudy Reference Guides, 2018
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pamphlet
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Chiron Media, Wallingford, Regno Unito
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Codice articolo 6666-KNV-9781423239772
Riassunto:
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 "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Dati bibliografici
Titolo: Chef's Guide to Herbs & Spices: A Quickstudy...
Casa editrice: Quickstudy Reference Guides
Data di pubblicazione: 2018
Legatura: pamphlet
Condizione: New
Edizione: seconda edizione
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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
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paperback
Da: HPB-Ruby, Dallas, TX, U.S.A.
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paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_457055943
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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: HPB-Diamond, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_471451062
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Chef's Guide to Herbs & Spices: a QuickStudy Laminated Reference Guide (Quickstudy Reference Guide)
ISBN 10: 1423239776
ISBN 13: 9781423239772
Antico o usato
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Pamphlet. Condizione: Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Second Edition, New Edition, Updated & Revised. Codice articolo 1423239776-11-1
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Chef's Guide to Herbs & Spices
Da: eCampus, Lexington, KY, U.S.A.
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Condizione: New. Codice articolo N:9781423239772:ONHAND
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Chef's Guide to Herbs & Spices
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Barcharts Publishing, Quickstudy Reference Guides Aug 2024, 2024
ISBN 10: 1423239776
ISBN 13: 9781423239772
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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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Chef's Guide to Herbs & Spices | a QuickStudy Laminated Reference Guide
Da: preigu, Osnabrück, Germania
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Condizione: Neu. Chef's Guide to Herbs & Spices | a QuickStudy Laminated Reference Guide | Jay Weinstein | Broschüre | Pamphlet | Englisch | 2024 | BarCharts Publishing | EAN 9781423239772 | Verantwortliche Person für die EU: BarCharts Publishing, Park Of Commerce Blvd 6000, 33487 BOCA RATON, FINNLAND, quickstudy[at]barcharts[dot]com | Anbieter: preigu. Codice articolo 129705949
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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
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paperback. Condizione: Good. Codice articolo 1423239776-3-35360600
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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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CHEFS GT HERBS & SPICES SECOND
Da: moluna, Greven, Germania
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Condizione: New. Codice articolo 1912708136
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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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