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Herbs And Spices [Hardcover]

Jill Norman
5.0 out of 5 stars  See all reviews (6 customer reviews)
List Price: CDN$ 33.00
Price: CDN$ 20.79 & FREE Shipping on orders over CDN$ 25. Details
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Book Description

Oct. 22 2002
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.


Frequently Bought Together

Herbs And Spices + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Price For Both: CDN$ 47.12


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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

About the Author

Jill Norman is the author of DK's The Complete Book of Spices and has an extensive knowledge of food and cooking styles from around the world.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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4 of 4 people found the following review helpful
5.0 out of 5 stars Herbs & Spices: The Cook's Reference Jan. 26 2004
By A Customer
Format: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.
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2 of 2 people found the following review helpful
5.0 out of 5 stars top notch Aug. 7 2003
Format: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.
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5.0 out of 5 stars The spice of your life ! July 17 2014
By Mylène Bergeron Francoeur TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
Although this book does not have as nice a cover as others similar books, don't be fooled by it's appearance.

The book is divided in sections that make sense (herbs vs spices) and they are further divided by taste. The book is printed on full color glossy pages, providing quality pictures of the item discussed. Also, we have the common name in bold letters, but also the Latin name, which can help tremendously when a plant has more than one common name.

There are notes on the side of the page regarding the taste, which parts are used, when/how to buy and store it and even advice on growing your own, when possible. There is also good details on it's culinary uses, and pairings with other foods or spices are suggested, The book covers a wide range of herbs / spices, and I can usually find information about rare spices used in medieval cooking, like cubeb, galengal or gains of paradise, that most people are not familiar with.

There is also a more extensive section on preparing and preserving herbs at the end of the first section, as well as the equivalent in the spices section. The end of the book covers recipes.... so herbs mixtures, spices mixtures, it shows you how to make condiments or just plain regular cooking with the mixes you just made.

I really enjoyed this book, it has great contents and a wide enough range of items so that I can feel like if I'm looking for something, this book would have it.
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