Professional chefs and home cooks love to experiment with spices and herbs to enhance food flavours and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs...This A-Z reference features 100 spices and herbs and 50 spice-blend recipes, each illustrated in a handsome full colour spread featuring: colour photograph; fascinating geographical and historical information; common name; botanical name; ethnic and various foreign names; detailed instructions on processing, buying and storage; usage advice; and a look inside the world of spices by someone who works with these wonders of nature every day.
About the Author
* Author grew up working in a family spice business in Sydney, Australia. Today, his speciality shop Herbie's Spices boasts the largest selection of herbs and spices for sales and export in the Southern Hemisphere. (www.herbies.co.au)
Reviews
Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... Essential.--William R. Wood"Kalamazoo Gazette" (05/07/2007)
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Reviews
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This book oozes flavour, not just with culinary but cultural, historical and chemical details about an impressive number of herbs and spices - some very familiar and some I have never heard of before. The technical stuff about how some flavours can be enhanced or lost and the ideas about mixing certain types of spices is fascinating, and not at all dry. It is beautifully written - an encyclopaedia with a sense of humour and encouragement, like a good teacher. The little mentions of family and personal experiences that dot the pages make it seem as though you have a friend in the kitchen, chatting over a cuppa. The recipies look edible; not insanely fancy or contrived. I suspect this book will become kitchen-stained and bent with use.
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