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Learn to COOK - Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market (Field Guide To...)
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List Price: $15.95
Our Price: $15.95
Availability: Usually ships in 24 hours
Manufacturer: Quirk Books
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.657
EAN: 9781594740824
ISBN: 1594740828
Label: Quirk Books
Manufacturer: Quirk Books
Number Of Items: 1
Number Of Pages: 320
Publication Date: 2006-02-09
Publisher: Quirk Books
Studio: Quirk Books
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Editorial Reviews:
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Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium? Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!
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Spotlight customer reviews:
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Customer Rating:
Summary: The 'Hortus Siccus' for your Kitchen Bookshelf
Comment: This is an awesome little book on herbs and spices.Not only does it describe the history and status of the herb,it also has a recipe for each spice and herb presented.It also lists the scientific nomenclature for each as well as the various ethnocentric names,from around the world.Caveat emptor is cautioned and serving suggestions advised.There is even a small addendum of 'Spice mixtures' added,at the closing of the book.In medii rebus,there is a helpful visual photo presentation of the herbs and spices discussed.This spice book will awaken your dishes and best promotes rejuvenescene,much better than the modern artificial additives.
Customer Rating: 
Summary: book review
Comment: the book was very easy to read, had a lot of information in it.
Customer Rating:
Summary: Herbs & Spices
Comment: This is a very nice book and especially so for visual people.
Customer Rating:
Summary: "Flavor Affinities" a huge help
Comment: 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.
Customer Rating:
Summary: Packed with information - and recipes too!
Comment: 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
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