Title: Herbs & spices
First published: 2002
Description: The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how
to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing
a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think
creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this
book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade
and how cross-cultural fusion has impacted on contemporary cooking.
Subjects: Cookery (Spices), Herbs, Spices, Cookery (Herbs), Cooking (Spices), Cooking (Herbs)
LC classification: TX406 .N679 2002