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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
Database:WorldCat
Summary:
A guide to a variety of herbs and spices which describes how they can be used in different dishes, either alone or in combination with other spices.
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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 pages, [32] pages of plates : color illustrations ; 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.
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Abstract:

A guide to a variety of herbs and spices which describes how they can be used in different dishes, either alone or in combination with other spices.

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Linked Data


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