Herbs & Spices: The cook's reference

Herbs & Spices: The cook's reference

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by Jill Norman
     
 

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The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to

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Overview

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Editorial Reviews

From the Publisher
"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

Library Journal
Food writer Norman (The Complete Book of Spices; Classic Herb Cookbook) certainly knows her herbs and spices. Opening with a brief introduction in which she explains that she uses the European definition of these ingredients rather than the American definition, in which dried herbs can be classified as spices, Norman gives each its own separate section, subdividing them by dominant aroma and flavor (e.g., citrus and tart, nutty, sweet). Ranging from one to four pages each, the entries for 60 different herbs and 60 different spices include an overview, tasting notes, the parts of the herb or spice used in cooking, buying and storage information, culinary uses, and some details on cultivation. Separate chapters on preparation, recipes for blending herbs and spices (as in sauces and pastes), recipes that draw on cuisines around the world, and purchasing sources are also included. The text is illustrated with gorgeous photography throughout. While basic information about many herbs and spices can be found in standard culinary references such as Larousse Gastronomique and The Oxford Companion to Food, Norman's volume excels at giving the practical details and clear illustrations cooks need when it comes to using these ingredients in the kitchen. Perfect for public libraries; buy copies for both reference and circulating collections.-John Charles, Scottsdale P.L., AZ Copyright 2003 Cahners Business Information.

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Product Details

ISBN-13:
9780789489395
Publisher:
DK
Publication date:
10/28/2002
Edition description:
1ST AMER.
Pages:
336
Product dimensions:
7.70(w) x 9.70(h) x 1.20(d)

Meet the Author

Jill Norman is the author of DK's The Complete Book of Spices and has an extensive knowledge of food and cooking styles from around the world.

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Herbs & Spices: The cook's reference 4.1 out of 5 based on 0 ratings. 14 reviews.
herbalmom More than 1 year ago
This book is wonderful. I was hooked the moment I opened the book! I am new to the HERB world and want to learn as much as possible and this book will help me get started.
cynalyn More than 1 year ago
Would recommend to anyone who needs to know about spices in depth... So much info to use with cooking and taking care of and growing the herbs...
Guest More than 1 year ago
I borrowed this book from the library, and had to purchase it for my collection.
HoneygirlCA More than 1 year ago
Lots and lots of colorful pictures and valuable information about buying, storing, growing and preparing even the most exotic herbs and spices, vanilla, hot peppers and rhizomes. There are many spice mixture recipes grouped according to ethnicity--including Asian mixes. Culinary uses and cultivars are also explained. Main dish recipes as well. The only drawback is it's light coverage of growing your own herbs but there is a comprehensive index of world (US, UK, Europe, Canada and AU)sources in the back of the book. This is a wonderful reference book and it's fun to read, too.
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