Herbs & Spices

Front Cover
DK Pub., 2002 - Cooking - 336 pages
15 Reviews
The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

What people are saying - Write a review

User ratings

5 stars
4 stars
3 stars
2 stars
1 star

Review: Herbs & Spices: The Cook's Reference

User Review  - Lisa - Goodreads

Excellent reference on herbs and spices. I read a library copy, but now I want my own. Read full review

Review: Herbs & Spices: The Cook's Reference

User Review  - Alissa - Goodreads

This is the only book I would read about herb and spices. It has so much information but in the right amount which is not too broad or too narrow about the herbs ans spices. The pictures is also one of its best features as well as the information. Read full review

About the author (2002)

Jill Norman is the author of DK's The Complete Book of Spices and has an extensive knowledge of food and cooking styles from around the world.

Bibliographic information