Cooking with Herbs and Spices
Fact-filled, entertaining text describes how to prepare and use herbs in marinades, salad dressings, stuffings, more; tells what herbs and spices best complement meats, sauces, vegetables, fish, poultry, desserts. Includes 300 mouth-watering recipes: from marinated lamb to California spice cake.
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The Art of Cooking with Herbs and Spices: A Handbook of Flavors and Savors
No preview available - 1952
1/2 teaspoon 30 minutes allspice anise Apple aromatic baking basil bay leaf beef black pepper Blend blossoms boiling water broiled cayenne pepper celery salt celery seed chapter on Herb cheese chervil chicken chives cinnamon cloves containers at groceries cooking cream crushed curry powder delicious dill dried herb dried leaves fennel ﬁne ﬁsh ﬂavor ﬂour ﬂowers Follow recipe French Dressing fresh leaves freshly minced fruit garlic garnish ginger groceries and markets herb dealers herb gardens Herb Jelly Herb Vinegars herbs and spices Honey infused ingredients jars lamb mace marjoram meat medium ﬂame Melt butter mixing bowl nectar nutmeg onion orégano ounce containers paprika parsley pickles Place poultry roast sage salad dressings sauce savory seasoning Serve piping hot servings use approximately shallots shellﬁsh sliced soups sprigs stews sugar sweet tablespoon tarragon taste teaspoon teaspoon dried teaspoon ground teaspoons chopped thyme tomato veal vegetables white pepper wine vinegar