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    Cooking Books -> Condiments

    Encyclopedia of Herbs, Spices, and Flavorings

    Ortiz, Elisabeth Lambert (Editor)
    Lambert Ortiz, Elisabeth

    DK Publishing
    Published: September 1992
    ISBN: 1564580652

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    Book Description
    From Library Journal
    This impressive new reference is far more encompassing than its title may at first indicate, for in addition to herbs and spices, it covers not only extracts and essences but also such flavorings as oils and vinegars, garlic, sauces and condiments, edible flowers, and more. The excellent full-color photographs of ingredients, particularly of less familiar ones used in ethnic cuisines, are invaluable, but there are also very useful step-by-step photos of various kitchen techniques. Ortiz is the author of highly regarded cookbooks on the cooking of the Caribbean, Spain and Portugal, and Latin America, among others, and here she includes almost 200 recipes from cuisines around the world. Beautifully illustrated and packed with information not readily available elsewhere, this is an essential purchase.
    Copyright 1992 Reed Business Information, Inc.

    From Book News, Inc.
    A comprehensive source of information on some 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. Each entry is abundantly illustrated with the exceptionally bright, clear photos and layout this publisher has made its standard; and each is described with tips for storage and cooking, food match-ups, and recipes. Enhancing the work is a separate section in which characteristics of the cuisines of various regions of the world are summarized. A... read more

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