Cooking with Herbs & Spices [NOOK Book]

Overview

Herbs and spices are concentrated sources of flavor that transform bland grains and meat, making these foods more complex and appealing. They tickle the taste buds in our mouth and provide odors and aromas that arouse our nose. In ancient times, they provided the distinctive tastes of many national cuisines—often making them the most desired and costly of ingredients.

Proper preparation of herbs and spices is essential to maximizing their ...
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Cooking with Herbs & Spices

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Overview

Herbs and spices are concentrated sources of flavor that transform bland grains and meat, making these foods more complex and appealing. They tickle the taste buds in our mouth and provide odors and aromas that arouse our nose. In ancient times, they provided the distinctive tastes of many national cuisines—often making them the most desired and costly of ingredients.

Proper preparation of herbs and spices is essential to maximizing their effect. Craig Claiborne’s Cooking with Herbs & Spices provides a sampling of the cuisines from around the world, showing how 54 herbs and spices can be used to do everything from adding zest to a soup to transforming a sophisticated dinner recipe.

It provides a short set of interesting and pertinent notes about each herb or spice, followed by recipes that rely upon them. It has over 400 original and tempting recipes for every kind of meal or menu, each tested and presented in a clear, step-by-step manner. Its recipes for Cabbage with Capers, Poppy Seed Cake, Tandoori Chicken, and Zucchini-Tomato Casserole have become favorites for many families.

Since the second edition, online stores have become available for purchasing spices—examples have been added. References to stores no longer in business have been deleted. The herb and spice descriptions have been updated and corrected in a few instances.

Electronic books have no fixed page numbers. However, for the purposes of the index, the page numbers listed correspond to hypertext links that are located at the same locations of the original text. (You can click on an index page link and be taken to that portion of the text.) References to specific recipes within the text also have hypertext links, in particular for the list of recipes by category in the first section of the book. Color pictures have replaced the original black and white illustrations.
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Editorial Reviews

Midnight Chef
This book gives anywhere from one to a dozen recipes for a specific spice or herb. ... I wouldn’t call this “American” or “French” per se, it’s just simple recipes to give you ideas on the versatility of those little plants and jars in your kitchen. I also like the descriptions, they give times-past associations of spices with prosperity, luck, love, and hate! ... I tried the Cabbage with Capers last night and my husband said it was one of the best thing
Janice Anonymous
I got this book from my mother. It has been in her kitchen for years, and it is actually an earlier addition, An Herb and Spice Cookbook. It has been helpful to use more spices in my cooking though. Not only am I using more of the spices I have had for years and usually don't know what to do with, I am learning more about what those spices taste like and what goes well together. I definitely think it has helped me become a better and more creative cook.
Myrna Jacobs
I love this book. It's small enough and has some of the best dishes I've ever cooked put forth. I love the cornbread and I used the sage dressing recipe every single year!!
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Product Details

  • BN ID: 2940014624770
  • Publisher: askmar publishing
  • Publication date: 6/22/2012
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 610,290
  • File size: 5 MB

Meet the Author

Craig Claiborne was one of the three best-known food writers in America during the 1960s, 1970s and 1980s during his tenure at the New York Times, the others being Julia Child and James Beard. He legitimized the field of restaurant criticism by maintaining a discreet, anonymous profile in visiting a restaurant and paying his own check. He would evaluate the restaurant’s food, ambience, and service, giving a rating between zero and four stars. Previously, it was common for reviewers to be paid by the very restaurants they were critiquing. Claiborne's ample knowledge of gastronomy commanded respect by restaurateurs who used his reviews to improve themselves.

He popularized the cuisines of China, Vietnamese, Indian, Brazilian, and a dozen more by having experts raised in the particular traditions to come to his house and cook where he would take meticulous notes, than write about them in the New York Times.

His first and most popular book, The New York Times Cookbook of 1961, sold over three million copies and was eventually translated into seventeen languages. He co-wrote (with Virginia Lee) the first American cookbook of genuine Chinese cuisine, The Chinese Cookbook, published in 1972, as well as twenty other cookbooks, including Craig Claiborne’s Memorable Meals and Craig Claiborne’s Southern Cooking.
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