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.
More than 100 spices and herbs listed alphabetically Quick, complete reference Storage and use details for each herb and spice Detailed color photographs of every herb and spice 29 spice blend recipes, including Garam Masala and Herbes de Provence For the novice and experienced cook
An alphabetical encyclopedic guide to more than 95 spices and herbs. Includes history, description, recommendations on purchase, storage and use. 32 pages of full color photographs.
