Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen

Overview

Comprehensive, international, and up-to-date The great mystery—and beauty—of spices in their use, blending, and ability to change and enhance the character of food. In these pages, spice merchant Tony Hill shares his vast store of knowledge in an entertaining, exhaustive, and up-to-date guide. Filled with invaluable information on how to get the most out of international flavorings, it’s the food lover’s ...

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Overview

Comprehensive, international, and up-to-date The great mystery—and beauty—of spices in their use, blending, and ability to change and enhance the character of food. In these pages, spice merchant Tony Hill shares his vast store of knowledge in an entertaining, exhaustive, and up-to-date guide. Filled with invaluable information on how to get the most out of international flavorings, it’s the food lover’s ultimate herb and spice resource.

  • More than 350 herbs, spices, and spice blends
  • Information on history and countries of origin
  • Latin names and botanical background
  • Cooking and use guidelines. More than 75 recipes
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Editorial Reviews

Library Journal
Hill, owner of World Merchants, Spice, Herb and Tea House in Seattle, has traveled the globe in search of spices. In this book he generously shares the wealth of knowledge he's brought back. Information on 350 spices and herbs is included, with details on alternate and botanical names, plant family, countries of origin and cultivation, seasons of harvest, parts used, and colors to look for. There are also 75 different recipes and some 200 color photos. Hill's enthusiasm for his subject shines through, especially in the short essays covering historical and culinary details of individual herbs and spices. Jill Norman's superb Herbs and Spices: The Cook's Reference covers much of the same territory, but the alphabetic arrangement of Hill's book is perhaps easier to use than Norman's grouping by aroma and flavor. Hill's broader scope also means cooks will discover spices such as boldina leaf that are not included in Norman's book. On the other hand, the gorgeous visual design of Norman's book trumps the illustrations in Hill's. Bottom Line Public libraries with limited budgets will definitely want Norman's book, but Hill's engaging and entertaining guide to herbs and spices would also be an excellent addition to any library's culinary collection.-John Charles, Scottsdale P.L., AZ Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9780471214236
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 8/9/2004
  • Edition number: 1
  • Pages: 464
  • Product dimensions: 7.90 (w) x 9.55 (h) x 1.30 (d)

Meet the Author

Tony Hill is the owner of World Merchants Spice, Herb & Tea House adjacent to Pike Place Market in Seattle, Washington. He travels near and far to buy spices and tea directly from the growers for his thriving retail, wholesale, and mail-order businesses, selling his wares to top restaurateurs and regular customers from all over the world. Hill has been featured in Food & Wine and the New York Times.

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Table of Contents

Preface.

Acknowledgements.

All about Seasonings for the Global Kitchen.

HERBS AND SPICES.

Ajwain.

Allspice.

Amchoor

Angelica.

Anise, Brown.

Anise, Black.

Annatto.

Arrowroot.

Asafetida.

Avocado Leaf.

Barberry.

Basil.

Bay Leaf, Turkish.

Bay Leaf, Californian.

Bay Leaf, Indian.

Bay Leaf, Indonesian.

Black Lemon.

Black Salt.

Boldo Leaf.

Borage.

Bread Clover.

Bush Tomato.

Candlenut.

Caraway.

Cardamom, Green & White.

Cardamom, Thai.

Cardamom, Black.

Catnip.

Celery.

Chervil.

Chicory.

Chiles.

Aji and Rocoto Chiles.

Aleppo Pepper (Near East Pepper).

Ancho Chile.

Cayenne Pepper.

Guajillo Chile.

Habanero Chile.

Piments d'Espelette.

Smoked Chiles.

Thai and other Asian Chiles.

Chives.

Cicely.

Cilantro.

Cinnamons and Cassias.

True Cinnamon.

Cassia-Cinnamon, Indonesian and Chinese.

Cinnamon, White.

Cilantro.

Cloves.

Coriander, European.

Cream of Tartar.

Cubeb.

Culantro.

Cumin, Brown.

Cumin, Black.

Curry Leaf.

Dill.

Epazote.

Fenugreek.

Fennel.

Fingerroot.

Galangal, Greater.

Galangal, Lesser.

Gale.

Garlic.

Ginger.

Golpar.

Grains of Paradise.

Horseradish.

Hyssop.

Juniper.

Kaffir Lime.

Kencur.

Kokum.

Lavender.

Lemon Grass.

Lemon Myrtle.

Lemon Verbena.

Licorice.

Mace.

Mahleb.

Mango Powder.

Marjoram.

Mints.

Mitsuba.

Mountain Pepper.

Mugwort.

Mustard Seeds, Yellow, Brown, & Black.

Nigella.

Nutmeg.

Oregano, Mediterranean.

Oregano, Mexican.

Paprika.

Parsley.

Pepercorn, Black, Green, White, & 'True' Red.

Peppercorn, Long.

Peppercorn, Negro.

Pepperleaf.

Pink Pepper Berries.

Pomegranate Seed.

Poppy.

Rose Petals.

Rosemary.

Saffron.

Safflower.

Sage.

Sassafras.

Savory, Summer & Winter.

Screwpine.

Sea Salts.

Sesame Seed.

Seaweed.

Shiso.

Sichuan Pepper.

Star Anise.

Sumac.

Sweet Flag.

Sylphium.

Tarragon.

Tamarind.

Thyme.

Turmeric.

Vanilla Bean.

Vietnamese Coriander.

Wattle Seed.

Wasabi.

Zedoary.

HERB AND SPICE BLENDS.

Americas Blends.

Bay Seasoning.

Barcecue Rubs.

Memmphis-style Barbecue.

Kansas City-style Barbecue.

Carolina-style Barbecue.

Poultry Rubs.

Seafood Rubs.

Cajun Blackening.

Creole Spices.

Montreal Steak Spice.

Seafood Boils.

Corned Beef Spices.

Pickling Spices.

Bread Stuffing Spices.

Pumpkin Pie Spices.

Sausage Spices.

Seasoning Salts.

Mexican Blends.

Chili Powders.

Central and South American Blends.

Caribbean Blends.

Northern European Blends.

Central European Blends.

French and Italian Blends.

Medieval Blends. 

Russian Blends.

Middle Eastern Blends.

Indian Subcontinent Blends.

Chai Spices.

Curry Powders.

African Blends.

Southeast Asian Blends.

Indonesian Sambals.

Thai Curry Pastes.

Chinese Blends.

Japanese Blends.

Bibliography.

Index.

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