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Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read."--BOOK JACKET.
IACP Cookbook Award Finalist Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read. "Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there." —Regina Schrambling, Los Angeles Times "Even those who never cook may find themselves often dipping into this intriguing read." —CeCe Sullivan, The Seattle Times
Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate. Ranging from Alliums (onions, chives, and garlic) to Zingiber (ginger), the volume's first section provides horticultural information for each of the sixty-three herbs found in the National Herb Garden's Culinary Garden, including common and botanical names, family, place of origin, hardiness, and general light and soil requirements. Botanical sketches accompany many of the entries. Each entry also includes a short history of the herb, gardening basics, and suggestions for using the herb in your kitchen. Culinary herbs without Generally Recognized as Safe (GRAS) Status are included in a separate section, with an explanation of their history and ornamental value. An informative introduction to this section compares several different definitions of the word herb, explains the advantages of fresh over dried herbs, describes the proper storage and use of spices, and suggests the best timing and methods for harvesting herbs. In the second part of the book, HSA members offer classic and creative recipes for more than two hundred dishes incorporating a variety of herbs. Learn how to use the aromatic and flavorful herbs in your garden to enhance stews and casseroles, create dips and pestos, and add a new dimension to your favorite liqueurs. Among the mouth-watering recipes featured are Lemon Basil Tea Bread, Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad, and Rosemary Fizz. The concluding section of the book contains a fascinating personal tour of the two-and-one-half-acre National Herb Garden, which lies in the heart of Washington, D.C., at the center of the United States National Arboretum, and of its various themed areas, including the Knot Garden, the Antique and Heritage Rose Garden, the Dye Garden, the Colonial Garden, the Native American Garden, the Beverage Garden, the Medicinal Garden, and many others. Complete plant lists accompany the description of each garden. Green thumbs and gourmets alike will find inspiration in these pages to look at herbs in new ways -- perhaps to see beyond their cupboards and into their own yards for ways to liven up their meals -- and will gain the knowledge and confidence to grow and use herbs effectively. More than a gardening book, more than a cookbook, The Herb Society of America's Essential Guide to Growing and Cooking with Herbs will prove to be an indispensable companion for all herb lovers.
Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available. Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook. Meals will never be the same again!
Think of this book as your herb-seasoning master class, filled with simple secrets for capturing the power of flavor from your herb garden. Herbs are easy to grow anywhere, indoors or out, but do you know which ones do what in your foods and beverages...or how flavors play off of each other? This book shows you how to become an herbal tastemaster, whether you're a home cook or a gourmet foodie. It all starts in the garden with fresh-picked herbs. Let dedicated herb lover Sue Goetz guide you into the delicious world of 20 essential, flavor-rich herbs and the pleasures they offer. With over 100 kitchen-tested herb recipes and full-color photographs throughout, you'll discover how to: grow and harvest the best flavor cultivars for culinary use preserve and package complement herbal flavors with spices, edible flowers, garlic, citrus, and other botanicals prepare easy recipes for mixes, salts, rubs, pestos, oils, vinegars, butters, sugars, dressings, teas, herb-infused beverages...and much more!
Holistic veterinarian Dr. Randy Kidd explains how herbs can be used in the care of dogs. Includes chapters on common dog ailments and how to address them. Illustrations.
Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices. Chapters on individual plants cover such issues as description and classification, production, chemical structure and properties, potential health benefits, uses in food processing and quality issues. - Authoritative coverage of more than 50 major herbs and spices - Provides detailed information on chemical structure, cultivation and definition - Incorporates safety issues, production, main uses, health issues and regulations
Paperback release of a guide to culinary herbs and spices, first published 2000. Covers the history of the spice trade and cultures and cuisines of the spice world. Provides detailed information on the herbs and spices used in today's cooking and over 50 recipes. Includes bibliography and index. Author managed a spice company in Singapore, was a senior manager for a multinational food company in Australia and currently runs a specialty spice shop in Sydney.
"Let food be your medicine, medicine your food."-Hippocrates, 2400 B.C.When the "Father of Medicine" uttered those famous words, spices were as important for medicine, embalming, preserving food, and masking bad odors as they were for more mundane culinary matters. Author James A. Duke predicts that spices such as capsicum, cinnamon, garlic, ginger
Annotation Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.