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The most complete--and famous--guide to herbs and spices ever published, and a necessary volume for every cook's shelf.
Tom Stobart's extensively researched, alphabetical reference guide to herbs, spices, and flavorings, quite literally, defines good taste. Illustrated throughout, this comprehensive volume discusses nearly four hundred different herbs, spices, and flavorings found all over the world.
From Almond to Zedoary, each entry includes a detailed description of native uses, origins, and history; magical, medicinal, and scientific uses; and botanical, native, and popular names. There are also knowledgeable assessments of the gradations in taste and intensity, and the effects of cooking, freezing, pickling, and maturing on every spice, herb, and flavoring covered--a feature all cooks will surely appreciate.
"Tom Stobart is the authority on herbs."-- Craig Claiborne
"A meticulously researched and fascinating work. . . . Handsome illustrations enhance a book that will provide a helpful reference to any cook or connoisseur desiring a knowledge of herbs, spices and flavorings--the most complex and rewarding of all culinary tools."-- Publishers Weekly
Tom Stobart's extensively researched, alphabetical reference guide to herbs, spices, and flavorings, quite literally, defines good taste. Illustrated throughout, this comprehensive volume discusses nearly four hundred different herbs, spices, and flavorings found all over the world.
From Almond to Zedoary, each entry includes a detailed description of native uses, origins, and history; magical, medicinal, and scientific uses; and botanical, native, and popular names. There are also knowledgeable assessments of the gradations in taste and intensity, and the effects of cooking, freezing, pickling, and maturing on every spice, herb, and flavoring covered--a feature all cooks will surely appreciate.
"Tom Stobart is the authority on herbs."-- Craig Claiborne
"A meticulously researched and fascinating work. . . . Handsome illustrations enhance a book that will provide a helpful reference to any cook or connoisseur desiring a knowledge of herbs, spices and flavorings--the most complex and rewarding of all culinary tools."-- Publishers Weekly
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About the Author:
Tom Stobart is not only an expert on cookery, but also a well-known photographer, mountaineer, and filmmaker. His last film was Master Chefs and he is also the author of The Cook's Encyclopedia: Ingredients and Processes.
"About this title" may belong to another edition of this title.
- PublisherRandom House Value Publishing
- Publication date1987
- ISBN 10 0517638495
- ISBN 13 9780517638491
- BindingHardcover
- Rating
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Herbs, Spices and Flavorings
Published by
Woodstock (NY), 1982.
(1987)
ISBN 10: 0517638495
ISBN 13: 9780517638491
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Hardcover
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Book Description The Overlook Press. 320pp. Very slight foxing of page edges, otherwise dj and book near fine. Reprint, originally published by The International Wine and Food Soc., c.1970) B/w illustrations and color plates. Comprehensive study of nearly 400 herbs, spices and flavorings from all over the world, their origins, history, their native and scientific uses, and, of course, culinary applications. An essential, and fascinating reference book, written from a cook's perspective. Herbs. Cookery. Postpaid. Seller Inventory # obrbhe2067
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