The Spice and Herb Bible
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The Spice and Herb Bible

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by Ian Hemphill, Kate Hemphill
     
 

The classic reference - expanded and in full color.

Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs.

The second edition of this classic reference is significantly

Overview

The classic reference - expanded and in full color.

Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs.

The second edition of this classic reference is significantly expanded, with four new spices and herbs as well as 25 additional blends. The book is now printed in full color and features color photography throughout. Every herb and spice has a handsome and detailed color photograph to make identification and purchasing a breeze. The book includes fascinating and authoritative histories of a wide range of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary.

The Spice and Herb
Bible, Second Edition
, includes 100 spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-equipped kitchen.

Editorial Reviews

Kalamazoo Gazette
Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... Essential.
— William R. Wood
American Reference Books Annual
An excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections.
— Barbara M. Bibel
Healthy Cooking
[Review of First Edition:] Comprehensive information about all these natural ingredients that add flavor to food.
New York Daily News
Helps adventurous chefs sort out their seasonings.
— Rachel Wharton
HortIdeas
[Review of First Edition:] Simply put, [Hemphill] knows his herbs and spices.
Lincoln Journal Star
A great resource... along with full-color photographs, you'll find historical information as well as tips on buying, storage and usage for each spice or herb.
Books in Canada
[Review of First Edition:] Long overdue, essential kitchen tool... This is an indispensable addition to any kitchen library.
— Byron Ayanoglu
Rocky Mountain News
[Review of First Edition:] A terrific book.
— Marty Meitus
Fiery Foods and BBQ
A remarkable achievement... Highly recommended.
— Dave DeWitt
Rochester Democrat and Chronicle
A great source of spice information and recipes.
— Karen Miltner
Kalamazoo Gazette - William R. Wood
Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... The book is essential for the sweeping array of spices and herbs now available.
American Reference Books Annual - Barbara M. Bibel
This is an excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections as well.
New York Daily News - Rachel Wharton
Helps adventurous chefs sort out their seasonings.
Books in Canada - Byron Ayanoglu
[Review of First Edition:] A long overdue, essential kitchen tool for any serious home-cook. Here, finally, an easy to navigate encyclopedia of the flavors, scents, and perfumes of the world's cuisines, an aromatic gem of a book, as useful as it is weighty at almost 500 pages... This is an indispensable addition to any kitchen library, and one you'll find reason to consult alongside everyone of your cookbooks.
Rocky Mountain News - Marty Meitus
[Review of First Edition:] A terrific book.
El Nuevo Herald, Miami, FL - Cristina Juri Arencibia
[An excellent book... But most interesting about this book is how it has been compiled, and that it is written in a language comprehensible for the majority of readers, in addition to being very informative.]
Rochester Democrat and Chronicle - Karen Miltner
A great source of spice information and recipes.
Hersam Acorn (Fairfield County, CT) - Susan Miller
Casual cook or culinary adventurer, everyone will enjoys parts or all of this guide... Even non-cooks will enjoy a great read.
Fiery Foods and BBQ - Dave DeWitt
This book is a remarkable achievement, not only for its encyclopedic coverage of the subject.... but for the coverage of the world spice blends and the great recipes... Highly recommended.
Library Journal
11/01/2014
This full-color text covers herbs and spices, from the collection of herbs de province to the more exotic sumac, orrisroot, and pepperberry. Each entry gives the spice name in a variety of languages, brief background material, information about the plant and on storage and use of the herb or spice, and relevant recipes. Some of these recipes harken back to the author's Australian youth, such as cardamom mangoes (under cardamom—green) which the author recalls having for Christmas breakfast, something not possible in the northern hemisphere. A section investigating blends gives mixtures of spices common or not in different styles of cooking. These include blends from pickling spices to harissa. The index offers a detailed listing of common names of herbs and spices as well as of all the recipes included in the text. VERDICT This truly beautiful and quite comprehensive volume will appeal to lovers of food, amateur and professional chefs, and everyone in between. While other works may address similar information, the author gives a personal touch to this one, which creates an uncommon warmth.—Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

Product Details

ISBN-13:
9780778801467
Publisher:
Rose, Robert Incorporated
Publication date:
09/14/2006
Edition description:
Second edition
Pages:
606
Product dimensions:
8.50(w) x 12.20(h) x 1.50(d)

Meet the Author

Ian Hemphill lives in Sydney, Australia, and grew up working in his family's spice business. He opened a specialty shop called Herbie's Spices, which boasts one of the largest selections of herbs and spices for sale and export in the southern hemisphere.

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Spice and Herb Bible 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
What a marvelous book Ian Hemphill has created. If you have any interest in spices - which is to say, if you have any interest in cooking, this is a must. There are some recipes by his wife, Kate Hemphill, but this is primarily a practical reference from a second-generation spice merchant and obvious expert. The volume starts with interesting history that applies a pragmatic eye. For example, he dismisses the notion that people used spices in the dark ages to mask tainted foods because anyone who could have afforded the then-astronomical prices of the spices would likely have had money for something fresh. Instead, he attributes the growth of spices to improve bland food and, interestingly, to help moderate the strong gamy taste of many meats and poultry at the time, which might explain the concept of covering over a taste or aroma. Of course there are sections on growing and using spices, and I found interesting the section on the spices and herbs that specific cuisines use. An approach I hadn't seen before is using relational weights - for example, in Indonesian cooking if you used cloves, turmeric, and coriander seed, they would likely be in a ration of 1 to 5 to 8. My first impression was that there were supposed to be proportions of spice blends, but that didn't make sense when you had, say, 15 different ingredients and you know that the cuisine in question doesn't use all of them every time. And there are recipes for specific spice blends at the end of the book. No, this chapter was to give you a feel for how the given cuisine uses and combines spices - very good to know. What really grabbed me, though, were the entries for individual spices and herbs. Each includes the following: origin and history, processing, buying and storage, use, other names for the item, names in other languages, suggested quantities for a given type of dish, and what other spices and herbs that work well with it. You do need to keep in mind that the book is from Australia, because some terminology might throw you. For example, there was a recipe for a savory biscuit. I was thinking the flaky type you bake, and then I suddenly remembered that in Australia and the UK, biscuit can mean a cookie or cracker. You will also find a few spices that aren't readily found in this part of the world. That said, at $24.95, this is a bargain.