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Herbs & Spices: The cook's reference Hardcover – Oct 28 2002

5.0 out of 5 stars 8 customer reviews

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Hardcover, Oct 28 2002
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Harry Potter and the Cursed Child
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Product Details

  • Hardcover: 336 pages
  • Publisher: DK; 1 edition (Oct. 28 2002)
  • Language: English
  • ISBN-10: 0789489392
  • ISBN-13: 978-0789489395
  • Product Dimensions: 19.7 x 2.9 x 25.4 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 5.0 out of 5 stars 8 customer reviews
  • Amazon Bestsellers Rank: #69,774 in Books (See Top 100 in Books)
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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

Review

"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 Magazine

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Top Customer Reviews

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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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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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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Format: 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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