Field Guide to Herbs and Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market

Overview

Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.
 
Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify ...

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Overview

Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.
 
Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.
 
Meals will never be the same again!

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Editorial Reviews

Publishers Weekly
This handy pocket-sized reference, a virtual dictionary of herbs and spices, is small enough to tote along to the farmer's market, grocery or specialty spice store, and might just contain everything you ever wanted to know about seasonings. Each alphabetically listed entry includes alternate names in different languages and cuisines; explanations of the herb or spice's history, origins, aroma, flavor, physical appearance or other facts; information on storage; and a valuable section on "Food Affinities," which will help cooks understand what flavors go well together (for instance, horseradish goes nicely with "apple, beet, corned beef, cream, cream cheese, ham, lemon, potato, pumpernickel bread, raw seafood, roast beef, salmon, sour cream [and] vinegar"). Each entry also contains serving suggestions or recipes; the cannabis listing, for example, explains that fresh green marijuana leaves may be dipped into melted butter, sprinkled with salt and eaten. Other unusual profiles include those of MSG, a flavor enhancer; pink pepper; and asafetida, a "strong-smelling, even stinking, dried brownish resin" that can be unpleasant to the uninitiated. Recipes are indexed separately, which means that this great tool also doubles as a cookbook. An extensive photo insert will help shoppers identify ingredients. (Apr.) Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9781594740824
  • Publisher: Quirk Publishing
  • Publication date: 1/28/2006
  • Series: Field Guide Series
  • Pages: 320
  • Sales rank: 517,172
  • Product dimensions: 4.50 (w) x 5.87 (h) x 0.95 (d)

Meet the Author

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and Field Guide to Meat.
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Table of Contents

Introduction vii
Herbs 2
Angelica 4
Anise Hyssop and Hyssop 6
Australian Native Herbs 9
Basil 12
Bay Leaf and California Bay Leaf 17
Borage 20
Calamint 22
Cannabis 24
Chervil 26
Chives and Chinese Chives 28
Cilantro, Culantro, and Vietnamese Coriander 31
Curry Leaf 35
Dill 37
Epazote 40
File 42
Hibiscus Blossom 44
Huacatay 46
Indonesian Bay Leaf and Indian Bay Leaf 48
Lavender 50
Lemon Balm and Bergamot 53
Lemon Verbena and Mexican Oregano 55
Lemongrass 58
Lovage 60
Marjoram 62
Mexican Native Herbs 65
Mint 68
Myrtle 72
Nasturtium 74
Oregano 77
Pandanus 80
Parsley 82
Rose 85
Rose Geranium 88
Rosemary 90
Rue 93
Sage 95
Savory 98
Shiso 101
Sorrel 104
Tarragon 106
Thyme 109
Wild Lime Leaf 112
Spices 115
Ajwain 116
Allspice 118
Almond and Bitter Almond 121
Amchur 123
Anardana 125
Anise 127
Annatto 129
Asafetida 132
Australian Native Spices 134
Barberry 138
Capers 140
Caraway 143
Cardamom 146
Celery Seed 150
Chile Peppers 152
Chinese Wolfberry 159
Cinnamon and Cassia 161
Citrus Seasonings 165
Cloves 170
Coriander Seed 172
Cumin and Black Cumin 174
Elderberry 176
Fennel Seed 180
Fenugreek 183
Galangal 185
Garlic 188
Ginger 191
Grains of Paradise 194
Horseradish Root 196
Juniper Berry 198
Kokam 201
Licorice 203
Mahlab 206
Mastic 209
MSG 211
Mustard Seed 212
Nigella Seed 216
Nutmeg and Mace 218
Onions and Shallots 221
Paprika 225
Peppercorns 228
Pink Pepper 232
Poppy Seed 234
Saffron 238
Salt 241
Sesame Seed 246
Star Anise 249
Sugar 252
Sumac 256
Szechuan Pepper 259
Tamarind 261
Truffles 264
Turmeric 268
Vanilla Bean 271
Wasabi 274
Spice Mixtures 277
Table of Equivalencies 289
Recipes Index 292
Index 295
Sources: Books 309
Sources: Web Sites 311
Acknowledgments 312
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