The Complete Idiot's Guide to Spices and Herbs

Front Cover
Penguin, 2007 - Cooking - 256 pages
1 Review
Any cook will tell you that the key to delicious meals is spice. Whether it's spaghetti sauce or stir-fry, stew or steak, salad or tacos, the spices, combined properly in the right proportion, are what make the meal unique and exciting. But for the home cook, the world of spices and herbs can be daunting, with hundreds of individual spices and herbs, along with tons of special combinations that bring out the flavour of specific foods. Master chef and baker Leslie Bilderback has unlocked the key to this dazzling world of flavour in her book, The Complete Idiot's Guide to Spices & Herbs. With over 150 of the most popular spices and herbs described and easy-to-follow instructions on how to use them, store them, and combine with food and other spices, this is the most complete compendium of herbs and spices available on the market today.
 

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Great book for people who don't know much about spices and herbs and would like to know how to use them. The book contains a great yet simple explanation about the history of spices, tips on how to use the spices to get the best of their flavors, as well as which spices go together and with which type of food. The book is very easy to read and goes straight to the point. I highly recommend it! 

Contents

The Spice of Life
1
Spices and Herbs at Home
19
The Science of Flavor
41
Flavor at Your Fingertips
55
Annatto
72
Basil
78
Burnet
84
Cassava
90
Licorice
140
Marigold
146
NamPla
152
Onion
158
Parsley
165
Persillade
171
Rocket
174
Sage
181

Chili Powder
96
Coriander
103
Cumin
109
FiveSpice Powder Chinese
115
Galangal
117
Golpar
123
Horseradish
129
Kinome
134
Shoga
188
Sumac
190
Tasmanian Pepper
196
Violet
203
Zedoary
209
Appendixes
211
B Spice Blends and Condiments
217
Copyright

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About the author (2007)

Leslie Bilderback, a certified master chef and baker for nearly 20 years, has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola¬'s, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu in Paris, she has trained hundreds of new chefs in their rigorous academy in the California School of Culinary Arts. She is also the author of The Complete Idiot¬'s Guide to Success as a Chef and The Complete Idiot¬'s Guide to Comfort Food.

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