Herbs & Spices

Front Cover
DK Pub., 2002 - Cooking - 336 pages
3 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.

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LibraryThing Review

User Review  - Krumbs - LibraryThing

Great photos to help with identification and nice tips for buying, storing, using, and tasting herbs and spices. I like that non-traditional herbs and such are included--cat nip! The few recipes given ... Read full review

LibraryThing Review

User Review  - reading_fox - LibraryThing

Another very definitive reference guide to just herns and spices, how thwy grow, discriptions of flavours and what they are used for. A few recipes as well. The blend recipes are particularly useful guides. Read full review

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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