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The spice and herb bible : a cook's guide

Author: Ian Hemphill
Publisher: Toronto : R. Rose, 2002.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Cooks use spices and herbs to not only enhance food flavor, but to also create new taste combinations and sensations. From the vanilla bean used in creating ice cream to the cinnamon in fragrant cinnamon buns, it is virtually impossible to imagine a kitchen without spices. The Spice and Herb Bible is a fascinating, authoritative history and reference source. Ian Hemphill describes a wide range of global herbs and  Read more...
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Genre/Form: Cookbooks
Nonfiction
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Ian Hemphill
ISBN: 0778800474 9780778800477 0778800423 9780778800422
OCLC Number: 48242445
Notes: Includes indexes.
Description: 498 p., [32] p. of plates : col. ill. ; 26 cm.
Contents: The World of Spices --
The Spices in Our Lives --
What is the Difference Between Spices and Herbs? --
Buying and Storing Spices and Herbs --
Using Fresh and Dried Spices and Herbs --
Ajowan --
Alexanders --
Allspice --
Amchur --
Angelica --
Aniseed --
Annatto Seed --
Asafoetida --
Balm --
Barberry --
Basil --
Bay Leaves --
Bergamot --
Black Limes --
Borage --
Brown Cardamom --
Bush Tomato --
Calamus --
Candle Nut --
Caper --
Caraway --
Cardamom --
Celery Seed --
Chervil --
Chicory --
Chili --
Chives --
Cinnamon and Cassia --
Cloves --
Coriander --
Cress --
Cumin --
Curry Leaf --
Dill --
Elder --
Epazote --
Fennel --
Fenugreek --
File Powder --
Galangal --
Garlic --
Ginger --
Grains of Paradise --
Horseradish --
Juniper --
Kaffir Lime Leaves --
Kokam --
Lavender --
Lemongrass --
Lemon Myrtle --
Lemon Verbena --
Licorice Root --
Lovage --
Mahlab --
Mastic --
Mint --
Mustard --
Nigella --
Nutmeg and Mace --
Oregano and Marjoram --
Orris Root --
Pandan Leaf --
Paprika --
Parsley --
Pepper--Mountain --
Pepper--Pink Schinus --
Pepper-Szechwan --
Pepper--Vine --
Pomegranate --
Poppy Seed --
Purslane --
Rocket --
Rosemary --
Safflower --
Saffron --
Sage --
Salad Burnet --
Salt --
Savory --
Sesame --
Sorrel --
Star Anise --
Sumac --
Sweet Cicely --
Tamarind --
Tarragon --
Thyme --
Turmeric --
Vanilla --
Vietnamese Mint --
Wattleseed --
Zedoary --
The Art of Combining Spices --
Spices Found in Popular Cuisines --
The Principles of Making Spice Blends --
Baharat --
Barbecue Spices --
Berbere --
Bouquet Garni --
Cajun Spice Mix --
Chaat Masala --
Chermoula --
Chinese Five Spice --
Curry Powder --
Dukkah --
Fines Herbes --
Garam Masala --
Harissa --
Herb and Vegetable Salts --
Herbes de Provence --
Italian Herbs --
Mexican Chili Powder --
Mixed Herbs --
Mixed Spice/Apple Pie Spice --
Panch Phora --
Peppermill Blend --
Pickling Spice --
Quatre Epices --
Ras el Hanout --
Sambar Powder --
Shichimi-Togarashi --
Tagine Spice Mix --
Tea and Coffee Masala --
Za'atar.
Responsibility: Ian Hemphill.
More information:

Abstract:

"Cooks use spices and herbs to not only enhance food flavor, but to also create new taste combinations and sensations. From the vanilla bean used in creating ice cream to the cinnamon in fragrant cinnamon buns, it is virtually impossible to imagine a kitchen without spices. The Spice and Herb Bible is a fascinating, authoritative history and reference source. Ian Hemphill describes a wide range of global herbs and spices which can be used in today's kitchen, either alone or in magical combinations. This book demystifies the art of combining herbs and spices, and introduces the home cook to worlds of tastes formerly to be had only at "exotic" restaurants. With delightful recipes and great tips for use and storage, The Spice and Herb Bible is truly an essential resource for any well-equipped kitchen."--Page 4 of cover.

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