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The Spice and Herb Bible: A Cook's Guide
Robert Rose Inc
Published: March 2002
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From Publishers Weekly
Ian Hemphill grew up in a Australian family that pioneered in the spice business in the 1950s and it became his life's work. In The Spice and Herb Bible: A Cook's Guide he offers insight into the exotic scents and flavors of
culinary herbs and spices. In this alphabetical guide, the author includes sidebars containing the botanical and common names of each subject, the family, flavor group and weight. Included are 32 pages of close-up color photographs of many of the 97
spices and herbs.
Copyright 2002 Cahners Business Information, Inc. --This text refers to the Paperback edition.
From Library Journal
Australian-born Hemphill grew up on his family's herb farm, and he and his wife now run a specialty
spice and herb market in a suburb of Sydney. His ambitious reference work covers more than 95 herbs and spices, ranging from ajowan to zedoary and including both the familiar and the exotic. The detailed entries (there are nine pages on vanilla alone)
provide common and botanical names, origin and history, "flavor group," and tips on buying, storage, and use, along with a wealth of other... read more
Cooks use spices and herbs to not only enhance food flavor, but to also
create new taste combinations and sensations. From the vanilla bean used in creating ice cream to the cinnamon in fragrant cinnamon buns, it is virtually impossible to imagine a kitchen without spices.
The Spice and Herb Bible is a fascinating,
authoritative history and reference source. Ian Hemphill describes a wide range of global herbs and spices which can be used in today's kitchen, either alone or in magical combinations. This book demystifies the art of combining herbs and spices, and
introduces the home cook to worlds of tastes formerly to be had only at "exotic" restaurants. With delightful recipes and great tips for use and storage, The Spice and Herb Bible is truly an essential resource for any well-equipped kitchen.
More than 100 spices and herbs listed alphabetically - Quick, complete reference - Storage and use details for each herb and spice - Detailed color photographs of every herb and spice - 29 spice blend recipes, including Garam Masala and Herbes de
Provence - For the novice and experienced cook --This text refers to the Paperback edition.
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