Cooking with Herbs and Spices

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askmar publishing, Jun 15, 2012 - Cooking
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Herbs and spices are concentrated sources of flavor that transform bland grains and meat, making these foods more complex and appealing. They tickle the taste buds in our mouth and provide odors and aromas that arouse our nose. In ancient times, they provided the distinctive tastes of many national cuisines—often making them the most desired and costly of ingredients.

Proper preparation of herbs and spices is essential to maximizing their effect. Craig Claiborne’s Cooking with Herbs & Spices provides a sampling of the cuisines from around the world, showing how 54 herbs and spices can be used to do everything from adding zest to a soup to transforming a sophisticated dinner recipe.

It provides a short set of interesting and pertinent notes about each herb or spice, followed by recipes that rely upon them. It has over 400 original and tempting recipes for every kind of meal or menu, each tested and presented in a clear, step-by-step manner. Its recipes for Cabbage with Capers, Poppy Seed Cake, Tandoori Chicken, and Zucchini-Tomato Casserole have become favorites for many families.

New to the 2012 Edition

Since the second edition, online stores have become available for purchasing spices—examples have been added. References to stores no longer in business have been deleted. The herb and spice descriptions have been updated and corrected in a few instances.

Electronic books have no fixed page numbers. However, for the purposes of the index, the page numbers listed correspond to hypertext links that are located at the same locations of the original text. (You can click on an index page link and be taken to that portion of the text.) References to specific recipes within the text also have hypertext links, in particular for the list of recipes by category in the first section of the book. Color pictures have replaced the original black and white illustrations. 

 

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Contents

BASIC SAUCES
ALLSPICE
ANISE
BASIL
BAY LEAF
CAPERS
CARAWAY
CARDAMOM
CASSIA
CAYENNE
CELERY SEED
CHERVIL
CHILI POWDER
CHIVES
CINNAMON
CLOVES
CORIANDER
CUMIN
CURRY POWDER
DILL
FENNEL
GARLIC
GINGER
HORSERADISH
JUNIPER BERRIES
PAPRIKA
PARSLEY
PEPPER
PEPPER PODS OR FLAKES
PICKLING SPICE
POPPY SEED
ROCKET
ROSEMARY
ROSES
SAFFRON
SAGE
SAVORY
SCALLIONS
SESAME
SHALLOTS
SORREL
TARRAGON
THYME
TURMERIC
VANILLA
WATERCRESS
WOODRUFF
HERBS AND SPICES WITH LIMITED QUAINT OR QUESTIONABLE VIRTUES
INDEX
Copyright

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About the author (2012)

Craig Claiborne
Craig Claiborne was one of the three best-known food writers in America during the 1960s, 1970s and 1980s during his tenure at the New York Times, the others being Julia Child and James Beard. He legitimized the field of restaurant criticism by maintaining a discreet, anonymous profile in visiting a restaurant and paying his own check. He would evaluate the restaurant’s food, ambience, and service, giving a rating between zero and four stars. Previously, it was common for reviewers to be paid by the very restaurants they were critiquing. Claiborne's ample knowledge of gastronomy commanded respect by restaurateurs who used his reviews to improve themselves.

He popularized the cuisines of China, Vietnamese, Indian, Brazilian, and a dozen more by having experts raised in the particular traditions to come to his house and cook where he would take meticulous notes, than write about them in the New York Times.

His first and most popular book, The New York Times Cookbook of 1961, sold over three million copies and was eventually translated into seventeen languages. He co-wrote (with Virginia Lee) the first American cookbook of genuine Chinese cuisine, The Chinese Cookbook, published in 1972, as well as twenty other cookbooks, including Craig Claiborne’s Memorable Meals and Craig Claiborne’s Southern Cooking.

Born September 4, 1920 in Sunflower, Mississippi, he grew up in Indianola, Mississippi. He received a degree in journalism from the University of Mississippi. After working in public relations, he enrolled in the L'Ecole Hôtelière Professional School of the Swiss Hotel Keepers Association in Lausanne, Switzerland.

He lived most of his adult life in Manhattan and East Hampton, Long Island. He was known for his elaborate New Year’s Eve and birthday parties, as well as his Fourth of July picnics. He died of a heart attack on January 22, 2000. 

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