Hints and Pinches
In prose liberally spiced with witty whimsy and frivolity, this is Eugene Walter's mini-encyclopaedic must for every professional and periodic chef -- a compendium of the history, legend, and amusing anecdotes surrounding over 150 herbs and spices, as well as their offspring chutneys and relishes. Each entry is accompanied by one of Walter's own favourite recipes.
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1/2 teaspoon allspice anchovies anise annatto apple baking basil bay leaves beef berries black pepper boiled bread candied caraway carrots celery cheese chervil chicken chives chutney cinnamon cloves cold color cook cookery coriander cucumber cumin cup sugar curry dash delicious delightful dill dish dried fennel finely chopped fish flavor flour flowers French fresh freshly ground black fruit garden garlic ginger grated lemon peel green ground black pepper grow heat herb honey horseradish ingredients ketchup lemon juice lemon verbena mace marinade meat milk minced minutes mixture mustard nutmeg olive oil onion orange ounces oven paprika parsley pickles pinch pineapple plant pork potatoes pound powdered recipe rice roast root salad sauce seeds serve shrimp simmer sliced soaked soup spices sprinkle star anise stews stir sweet tablespoons tarragon teaspoon thyme tomato tree unsalted butter vanilla vegetable vinegar white wine wild wine vinegar