From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. “A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices.
An Understanding of herbs and spices is essential to making the most of this new "global Kitchen"--and Tony Hill's comprehensive, up-to-date resource is the ultimate guide to cooking with the seasonings that bring the world's cuisines to ...
319 COOKING WITH HERBS AND SPICES • VEGETABLES Green beans with a miso and sesame sauce This dish can be made with fine, ... ServeS 4 2 tbsp whit miso past 2 tbsp Asian s sam past a small pi c of ging , p l d and ...
2006. GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans. Food Chemistry 99: 728–735. 5. Schulte-Elte, K.H., Gautschi, F., ...
From a medical anthropologist's files, here are Nature's own healing herbs and spices for hundreds of today's most common health problems.
This illustrated encyclopaedia includes more than 150 herb- and spice-based recipes - classic mixtures, as well as new and original ideas, together with detailed step-by-step preparation and cooking techniques.
The Encyclopedia of Herbs and Spices
Phillips did what many herb enthusiasts only dream of when she bought all the thyme she could find—some 400 plants that ... James E. Simon, a vegetable and herb specialist at Rutgers University, has spent many years studying parsley; ...
No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin. The Book of Spice is culinary history at its most appetizing.