The Encyclopedia of Spices and Herbs

  • Filename: the-encyclopedia-of-spices-and-herbs.
  • ISBN: 9780062375247
  • Release Date: 2016-10-04
  • Number of pages: 352
  • Author: Padma Lakshmi
  • Publisher: HarperCollins

From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

The Spice Companion

  • Filename: the-spice-companion.
  • ISBN: 9781101905470
  • Release Date: 2016-11-01
  • Number of pages: 304
  • Author: Lior Lev Sercarz
  • Publisher: Clarkson Potter

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.

Herbs Spices

  • Filename: herbs-spices.
  • ISBN: 1465435980
  • Release Date: 2015-05-05
  • Number of pages: 336
  • Author: Jill Norman
  • Publisher: DK Publishing (Dorling Kindersley)

A complete guide to preparing and cooking with fresh and dried herbs and spices furnishes detailed information on hundreds of spices and herbs, organized by aroma and taste, along with a cross-cultural selection of recipes, step-by-step preparation techniques, and full-color photography.

The Contemporary Encyclopedia of Herbs Spices

  • Filename: the-contemporary-encyclopedia-of-herbs-spices.
  • ISBN: 047121423X
  • Release Date: 2004
  • Number of pages: 422
  • Author: Tony Hill
  • Publisher: Wiley

A comprehensive guide for today's cooks provides entries for more than 350 herbs and spices, featuring in each listing Latin names, countries of origin, and seasoning suggestions, in a reference that is complemented by recipes and more than two hundred color photographs.

The Encyclopedia of Herbs and Spices

  • Filename: the-encyclopedia-of-herbs-and-spices.
  • ISBN: 1901289060
  • Release Date: 1997-01-01
  • Number of pages: 512
  • Author:
  • Publisher: Hermes House (UK)

This encyclopedia includes a history of herbs, a practical guide to choosing, planting, harvesting and preserving fresh herbs, a comprehensive A-Z, and a recipe section which includes starters, main courses, barbecues, picnics and desserts

The Spice Lover s Guide to Herbs and Spices

  • Filename: the-spice-lover-s-guide-to-herbs-and-spices.
  • ISBN: 047121423X
  • Release Date: 2005
  • Number of pages: 422
  • Author: Tony Hill
  • Publisher:

Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read."--BOOK JACKET.

The Complete Cook s Encyclopedia of Spices

  • Filename: the-complete-cook-s-encyclopedia-of-spices.
  • ISBN: 1844766152
  • Release Date: 2008
  • Number of pages: 256
  • Author: Sallie Morris
  • Publisher: Southwater Pub

Exotic, aromatic and exciting, spices play a huge part in almost every cuisine. This fabulous encyclopedia is not only a practical cookbook but an invaluable and expert kitchen reference. It includes step-by-step preparation and cooking techniques, and essential information on storage containers and equipment. Over 50 spices are shown in glorious full-colour, showing their various forms ? whole, ground, dried or fresh. Their aroma, flavour, culinary and medicinal uses and cooking tips are also listed. In addition, there are illustrated recipes for more than 35 spice blends, from Kashmiri Masala to Apple Pie Spice. Also included are over 100 flavour-packed recipes for every day of the week from soups and starters through beef, lamb and pork to preserves and chutneys. Try sizzling Hot and Sour Prawn Soup or a hearty Lamb Tagine. There are also ideas for making scented gifts and decorations, and preparing aromatic cooking oils, flavoured vinegars and a multitude of drinks.

Heinerman s Encyclopedia of Healing Herbs Spices

  • Filename: heinerman-s-encyclopedia-of-healing-herbs-spices.
  • ISBN: 0133102025
  • Release Date: 1995-12-01
  • Number of pages: 496
  • Author: John Heinerman
  • Publisher: Prentice Hall Direct

From a medical anthropologist's files, here are Nature's own healing herbs and spices for hundreds of today's most common health problems.

Cook s Encyclopedia of Spices

  • Filename: cook-s-encyclopedia-of-spices.
  • ISBN: 0754812286
  • Release Date: 2003
  • Number of pages: 256
  • Author: Sallie Morris
  • Publisher:

This fabulous encyclopedia of spices is not only a practical cookbook but an invaluable and expert kitchen reference.

Love Loss and What We Ate

  • Filename: love-loss-and-what-we-ate.
  • ISBN: 9780062202628
  • Release Date: 2016-03-08
  • Number of pages: 336
  • Author: Padma Lakshmi
  • Publisher: Harper Collins

A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s Heartburn Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India. Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.

The Book of Spice

  • Filename: the-book-of-spice.
  • ISBN: 9781782830887
  • Release Date: 2015-10-29
  • Number of pages: 193
  • Author: John O'Connell
  • Publisher: Profile Books

Spices are rare things, at once familiar and exotic, comforting us in favourite dishes while evoking far-flung countries, Arabian souks, trade winds, colonial conquests and vast fortunes. From anise to zedoary, The Book of Spice introduces us to their properties, both medical and magical, and the fascinating stories that lie behind both kitchen staples and esoteric luxuries. John O'Connell's bite-size chapters combine insights on history and art, religion and medicine, culture and science, richly seasoned with anecdotes and recipes. Discover why Cleopatra bathed in saffron and mare's milk, why wormwood-laced absinthe caused eighteenth-century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a tin of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chilli or cumin. Combining an extraordinary amount of research with a lifelong passion, this is culinary history at its most appetising. The Book of Spice is an invaluable reference and an entertaining read.

The Complete Book of Spices

  • Filename: the-complete-book-of-spices.
  • ISBN: 0140238042
  • Release Date: 1995-01-01
  • Number of pages: 160
  • Author: Jill Norman
  • Publisher: Studio

A photographic catalog of more than forty-five familiar and exotic spices accompanies information on culinary, domestic, and medicinal uses and applications of spices

Herb and Spices

  • Filename: herb-and-spices.
  • ISBN: 0241198763
  • Release Date: 2015-04-22
  • Number of pages: 336
  • Author: Jill Norman
  • Publisher:

The essential companion for every creative cook With global herbs, spice and seasonings now widely available, cooking has never been more varied. Add exciting and exotic new flavours to your cooking with flair and creativity with this practical reference book. If you don't know your wasabi from your epazote this is the guide for you. With directions on how to choose, use, store and grow over 200 world herbs and spices, and over 100 recipes for blends, spice rubs and flavour-packed sauces this is the comprehensive reference for cooks of any skill level. This updated edition comes with 25 brand new recipes, plus a completely updated guide to include all international herbs and spices available now. Experiment with flavour and explore exotic cuisines with Herbs & Spices as your essential companion.

Culinary Herbs and Spices of the World

  • Filename: culinary-herbs-and-spices-of-the-world.
  • ISBN: 9780226091839
  • Release Date: 2014-09-26
  • Number of pages: 320
  • Author: Ben-Erik van Wyk
  • Publisher: University of Chicago Press

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.

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