The Herbalist in the Kitchen
Series: The Food Series
Publisher: University of Illinois Press
Published: May 29, 2007
Language: eng
Format: Hardcover
Number of pages: 504
ISBN-13: 9780252031625
Subjects: Cookery by ingredient; Reference works; Cookery; Cooking; Cooking / Wine; Reference; Specific Ingredients - Herbs, Spices, Condiments; Cooking / Reference; Cookery (Herbs); Herbs
Description: "Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides detailed information about the uses, botany, toxicity and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Richly illustrated with fifty-six images from the Missouri Botanical Garden rare book collection, The Herbalist in the Kitchen promises to enlighten cooks of all levels, from beginning culinary artists to seasoned professional chefs." "Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred five sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives."--BOOK JACKET.