The Complete Idiot's Guide to Spices and Herbs

Front Cover
Penguin, 2007 - Cooking - 256 pages
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.
 

Contents

Part
1
Contents
3
Spices and Herbs at Home
19
Blending Tea
31
Fragrance Throughout Your Home
37
Part
55
Annatto
72
Basil
78
Licorice
140
Marigold
146
Nam Pla
152
Onion
158
Parsley
165
Ponzu
172
Rocket
174
Sage
181

Burnet
84
Cassava
90
Chili Powder
96
Coriander
103
Cumin
109
FiveSpice Powder Chinese
115
Galanga
117
Golpar
123
Horseradish
129
Kinome
134
Shoga
188
Sumac
190
Tasmanian Pepper
196
Violet
203
Zedoary
209
Chile Pepper Guide
247
Pequin
254
19
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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