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Product Description
From Booklist
More and more herbs and spices appear in American kitchens daily, encouraged by television chefs and promoted through new ethnic cuisines entering the mainstream. Jill Norman's Herbs & Spices comes at exactly the right moment to guide readers through the tangle of leaves, seeds, and berries. Norman thoughtfully organizes herbs into major classifications by their predominant bouquets. This approach immediately assists the cook looking for substitutions. Norman's tasting notes, borrowing a vocabulary identical to that used for wine, establish a standard language for characterizing each item's salient aromas and flavors. Full-color, close-up pictures aid in identification. Text outlines culinary uses and purchasing and storing data and gives information on growing one's own herbs. A short recipe section offers examples of how specific herbs and spices are used in cooking. A directory of mail-order sources further assists those who lack local access. Norman has made a vital contribution to reference collections for quick identification of species and for the use of herbs and spices in cooking. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Book 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-color 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.
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars
Herbs & Spices: The Cook's Reference,
By A Customer
This review is from: Herbs And Spices (Hardcover)
This herb and spice book is fun to read! It is well organized and provides a great library addition to the Oxford Companion of Food. Of all the herb and spice books I reviewed, this one was the book most suited for a curious novice cook. In addition, the photography is outstanding.
1 of 1 people found the following review helpful
5.0 out of 5 stars
top notch,
By
This review is from: Herbs And Spices (Hardcover)
Great book. Well though-out and produced. Fully illustrated and with lots of notes. This will be invaluable for food service professionals as well as us normal cooks. And there is a little info that kitchen gardener will find very helpful. Well worth the 30 bucks sticker price.
5.0 out of 5 stars
Fantastic for home and work alike,
By "cheffy73" (Seoul South Korea) - See all my reviews
This review is from: Herbs And Spices (Hardcover)
I am a professional chef who is always interested in finding new and exotic ingredients and this book has a large number of herbs and spices that we have trouble getting in asia.I thank the author for a clear and concise narrative on this subject, it has been most enlightening
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