Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market

Aliza Green

Quirk Books, Jan 1, 2006 - Cooking - 384 pages

Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.
 
Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.
 
Meals will never be the same again!

About the author

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and Field Guide to Meat.

Bibliographic information

• Title: Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market; Field Guide
• Author: Aliza Green
• Edition: illustrated
• Publisher: Quirk Books, 2006
• ISBN: 1594740828, 9781594740824
• Length: 384 pages
• Subjects: Cooking / Reference; Cooking / Specific Ingredients / Herbs, Spices, Condiments; Reference / Personal & Practical Guides