Herb & Spice

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Dorling Kindersley, 2002 - Cookery (Herbs) - 336 pages
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This book explains exatly how to prepare and cookwith each part of the herb. Creatively orde redby aroma and over 120 herbs and spices are photographed in mouth watering detail to show which parts of the plant can be used in fresh and dried form. Tasting notes provide a fine impression of what to expect in terms of flavour. Essential information on where to buy and how to store is also included, along with guidelines for growing your own herbs. In addition, the book features preparation techniques from stripping to rubbing, roasting, pounding and grinding. And, because everyone wants to know what to do with herbs and spices, the book concludes with an international selection of recipes for aromatic herb and spice blends and condiments, from the curiously personal Moroccan ras el hanout to Indonesian sambal. Over 120 herbs and spices, grouped by aroma and taste Brilliantly clear pictures of every form of herb and spice available for culinary use, with special emphasis on how to prepare and cook with it Expert advice on buying and storing Essential step-by-step preparation techniques including dry roasting (spices) and preserving (herbs) Most cooks are familiar with the good old favourites; parsely and thyme, cinnamon, nutmeg and vanilla. But what on earth is wattle seed? Is horseradish a herb or a spice? Can tumeric really be white? And why do I always have to pick twiggy bits of rosemary out of a stew? DK's classic reference book, Herb & Spice, can answer all these questions and more. Explaining exactly how to prepare and cook with each part of the herb and spice, this deliciously evocative reference guide describes how herbs and spices are used in their native cuisines, with examples of classic dishes, and is also a thoroughly practical guide to achieving creditable results in the kitchen. Creatively ordered by aroma and taste, over 120 herbs and spices are photographed in mouthwatering detail to show which parts of the plant can be used in fresh and dried form. Tasting notes provide a fine impression of what to expect in terms of flavour. Essential information on where to buy and how to store is also included, along with guidelines for growing your own herbs. In addition, the book features preparation techniques from stripping to rubbing, roasting, pounding and grinding. And, because everyone wants to know what to do with herbs and spices, the book concludes with an international selection of recipes for aromatic herb and spice blends and condiments, from the curiously personal Moroccan ras el hanout to Indonesian sambal. Over 120 herbs and spices, grouped by aroma and taste Brilliantly clear pictures of every form of herb and spice available for culinary use, with special emphasis on how to prepare and cook with it Expert advice on buying and storing Essential step-by-step preparation techniques including dry roasting (spices) and preserving (herbs) Most cooks are familiar with the good old favourites; parsely and thyme, cinnamon, nutmeg and vanilla. But what on earth is wattle seed? Is horseradish a herb or a spice? Can tumeric really be white? And why do I always have to pick twiggy bits of rosemary out of a stew? DK's classic reference book, Herb & Spice, can answer all these questions and more. Explaining exactly how to prepare and cook with each part of the herb and spice, this deliciously evocative reference guide describes how herbs and spices are used in their native cuisines, with examples of classic dishes, and is also a thoroughly practical guide to achieving creditable results in the kitchen. Creatively ordered by aroma and taste, over 120 herbs and spices are photographed in mouthwatering detail to show which parts of the plant can be used in fresh and dried form. Tasting notes provide a fine impression of what to expect in terms of flavour. Essential information on where to buy and how to store is also included, along with guidelines for growing your own herbs. In addition, the book features preparation techniques from stripping to rubbing, roasting, pounding and grinding. And, because everyone wants to know what to do with herbs and spices, the book concludes with an international selection of recipes for aromatic herb and spice blends and condiments, from the curiously personal Moroccan ras el hanout to Indonesian sambal. Clear pictures of every form of herb and spice available for culinary use, with special emphasis on how to prepare and cook with it; Expert advice on buying and storing; Essential step-by-step preparation techniques including dry roasting (spices) and preserving (herbs).

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