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Product Description
Product Description
This work includes more than 200 different kinds of herbs and spices. Its handy size is easy to carry to the grocery or specialty store. It is a follow-up to Field Guides to Stains, Gestures, Produce, Tools, Meat, and Cocktails - all wildly successful, and a great year-round. It's the little things that make a meal taste so good - a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt, and cinnamon to give subtle heat to a bun. We're talking about herbs and spices, those essentials of cooking. But, would you know your thyme from your sage? Cumin from turmeric? "Field Guide to Herbs and Spices" is here to help. With color photographs of more than 200 different international seasonings cross-referenced to detailed text, you'll soon be flavoring your dishes like a pro. Learn a basic history of the spice (saffron used to be worth more than gold!), its season (if applicable), how to choose, how to prepare, a recipe featuring the seasoning, and some good flavor pairings. Meals will never be the same again!
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First Sentence
Herbs are the leaves of plants used as flavorings. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Herbs are the leaves of plants used as flavorings. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
Format:Paperback|Amazon Verified Purchase
How can i rate his book (together with other 2 books -basic butchering, herbs and spices) if i haven't recieved it yet! Supposed to be it will arrive last April 10, todayd is April 22
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
16 reviews
29 of 29 people found the following review helpful
Packed with information - and recipes too!
10 May 2006
Format:Paperback
Part of a series which also includes guides to Produce, Meat, Cocktails and Stains, this useful and attractive little book contains a wealth of information on herbs from Angelica to Wild Lime Leaf and spices from Ajwain to Wasabi.
Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe.
Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book.
The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book.
--Portsmouth Herald
Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe.
Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book.
The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book.
--Portsmouth Herald
14 of 15 people found the following review helpful
"Flavor Affinities" a huge help
17 July 2006
Format:Paperback
My favorite feature of this guide is the flavor affinities list for each item. The affinities list helps with menu planning and gives you more options for the spice or herb's use. The fact that this book has actual recipes rather than serving suggestions is a bonus. I have a couple of other herb/spice guides, but am most taken with this one.
4 of 4 people found the following review helpful
a good companion when shopping
22 Jan 2011
Format:Paperback|Amazon Verified Purchase
Whether you are a new or experienced cook - this is a great companion on food shopping trips.
Of course, you shop to a recipe that you're planning to serve - right?
Once you've decided WHAT you're going to serve, this handy guide helps you recognize the Herbs and Spices you need for your recipe.
It just doesn't get any easier.
Of course, you shop to a recipe that you're planning to serve - right?
Once you've decided WHAT you're going to serve, this handy guide helps you recognize the Herbs and Spices you need for your recipe.
It just doesn't get any easier.
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