Herbs & Spices: Over 200 Herbs and Spices, with Recipes for Marinades, Spice Rubs, Oils, and Mor

by Jill Norman

Overview

Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes.

A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces.

Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos:

• How to identify and choose the best herbs, spices, and other flavorings.
• How to prepare and cook with them to ensure you are making the most of their flavors.
• How to make your own blends, spice rubs, sauces, and more — then customize them for your family's palate.

Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

Product Details

ISBN-13:	9781465435989
Publisher:	DK
Publication date:	05/05/2015
Edition description:	Revised
Pages:	336
Sales rank:	265,908
Product dimensions:	7.80(w) x 9.30(h) x 1.10(d)
Age Range:	18 Years

About the Author

Jill Norman is a respected author and editor with a wide knowledge and appreciation of foods from many parts of the world. In the 1970s she created the food and wine list for Penguin Books. This led to travels in pursuit of food and drink, and a passion to discover the origins of herbs and spices and how they are used. She is acknowledged internationally as an authority on herbs and spices. The Complete Book of Spices won awards in the United States and the United Kingdom, and the first edition of Herbs and Spices was honored by the German Academy of Gastronomy. All of her books have been widely translated. Jill Norman was Elizabeth David's publisher and is now literary trustee of the David estate.

Table of Contents

Herbs Introducing herbs 14

Fresh and mild herbs 18

Parsley 18

Purslane 20

Miner's lettuce 21

Borage 22

Salad burnet 23

Perilla 24

Mitsuba 25

Orach 26

Sweet herbs 27

Sweet cicely 27

Marigold 28

Basil 30

Asian basils 34

Bay 36

Myrtle 38

Angelica 39

Scented geranium 40

Lavender 42

Woodruff 46

Pandan 47

Citrus or tart herbs 48

Bergamot 48

Lemon balm 50

Vietnamese balm 51

Lemon verbena 52

Sassafras 53

Houttuynia 54

Rice paddy herb 55

Sorrel 56

Licorice or anise herbs 57

Agastache 57

Chervil 58

Tarragon 60

Dill 62

Fennel 64

Minty herbs 66

Mint 66

Calamint 70

Catnip 71

Oniony herbs 72

Garlic 72

Welsh onion 77

Chives 78

Chinese chives 79

Bitter or astringent herbs 80

Celery 80

Lovage 82

Hyssop 84

Chicory 85

Pungent and spicy herbs 86

Oregano and marjoram 86

Rosemary 90

Sage 92

Thyme 96

Savory 100

Micromeria 103

Cilantro 104

Culantro 106

Rau ram 107

Arugula 108

Watercress 110

Wasabi 112

Horseradish 114

Epazote 116

Mugwort 117

Preparing herbs 118

Stripping, chopping, and pounding herbs 119

Drying and. rubbing herbs 121

Making vinegars, oils, and butters 123

Spices Introducing spices 126

Nutty spices 132

Sesame 132

Nigella 134

Poppy 135

Mahlab 136

Wattle 137

Sweet spices 138

Cinnamon 138

Cassia 140

Coriander 142

Juniper 144

Rose 146

Vanilla 148

Akudjura 152

Pink pepper 153

Paprika 154

Acidic and fruity spices 156

Tamarind 156

Sumac 158

Barberry 159

Pomegranate 160

Kokam 162

Amchoor 163

Citrus spices 164

Lemongrass 164

Makrut lime 166

Galangal 168

Lemon myrtle 171

Citrus 172

Licorice or anise spices 174

Star anise 174

Anise 176

Licorice 177

Warm and earthy spices 178

Saffron 178

Cardamom 182

Black cardamon 184

Cumin 186

Caraway 188

Nutmeg 190

Mace 194

Turmeric 196

Zedoary 198

Curry leaves 200

Annatto 202

Bitter or astringent spices 204

Capers 204

Fenugreek 206

Ajowan 207

Mastic 208

Safflower 209

Pungent spices 210

Pepper 210

Cubeb 215

Aromatic leaves 216

Mountain pepper 218

Grains of paradise 219

Sichuan pepper and sansho 220

Fresh ginger 222

Dried ginger 226

Allspice 228

Cloves 230

Asafoetida 234

Mustard 236

Chile peppers 240

Preparing spices 250

Bruising, grating, slicing, and shredding spices 251

Dry-roasting and frying spices 254

Grinding, crushing, and making spice pastes 256

Preparing fresh chile peppers 258

Preparing dried chile peppers 259

Salt 260

Early history 260

Sources of salt 261

Uses of salt 261

Recipes: Blending herbs and spices 266

Herb mixtures 266

Spice mixtures 270

Sauces and condiments 289

Marinades 302

Cooking with herbs and spices 304

Soups, small plates, and salads 304

Fish 310

Meat 314

Vegetables 319

Pasta, noodles, and grains 321

Cakes and desserts 326

Index 328

Acknowledgments 336

Editorial Reviews

"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

From the Publisher

05/15/2015
Herbs and spices are hot in cooking at the moment as people are rediscovering what a pinch of this, a dash of that, and a handful of another thing can do to the flavor of a dish. This second edition of a title first published in 2002 is different in that it organizes the herbs and spices by flavor compound. Beyond flavors and pairings, there are guides on buying, storing, and harvesting. Final sections on spice mixtures and cooking with herbs offer recipes that showcase the flavors discussed in the text. Blends are organized by geography, and final recipes are arranged by dish, soups and starters through dessert. VERDICT This title will appeal to cooks, food lovers, and those interested in flavor. Readers who want to experiment with something different will enjoy flipping through the various flavor sections with their favorite cookbook in the other hand.—Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

Library Journal