Herbs & Spices: The cook's reference Hardcover – Oct 28 2002
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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
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"Jill Norman's Herbs & Spices comes at exactly the right moment to guide readers through the tangle of leaves, seeds, and berries." — Booklist
"Both novice and expert cooks will find much to savor here." — Booklist
"Readers who want to experiment with something different will enjoy flipping through the various flavor sections with their favorite cookbook in the other hand." — Library Journal
"If you've stopped reading cookbooks because the truly inspirational have become few and far between, make space on your bookshelf for this one." — Foodies West MagazineSee all Product Description
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Top Customer Reviews
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.
I thank the author for a clear and concise narrative on this subject, it has been most enlightening
Most recent customer reviews
I love this book. I like to tinker with different herbs and this book even tells you what herbs and spices compliments them. Read morePublished 5 months ago by Ms Lawrie D Beamer
Comprehensive but you will still supplement this with internet info!Published 18 months ago by Peter S