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.
"synopsis" may belong to another edition of this title.
Ian Hemphill a native of Sydney, Australia grew up working in the family spice business. He managed a spice company overseas before returning to Sydney, where he opened a specialty shop bearing the nickname Ian has had since his school days: Herbie. Today, Herbie's Spices boasts the largest selection of herbs and spices for sale and export in the Southern Hemisphere.Excerpt. © Reprinted by permission. All rights reserved.:
When one grows up on a herb farm and then proceeds to spend the next 30 years working in the herb and spice industry, it is easy to assume that everyone else feels as comfortable with using herbs and spices as you do. Of course this is far from the reality and over the years I have been asked many questions, from the bizarre to the basic. What people want most is an insight into the world of spices from someone who works with these miracles of nature everyday.
In The Spice and Herb Bible I have set out to give the reader 'the inside story', based on the learning and experiences I have assimilated in this ancient and stimulating industry.
It seems appropriate to begin by explaining some of the basics and sharing interesting facts that apply to all herbs and spices. Part Two looks at individual herbs and spices, in alphabetical order by common English name (to assist in looking up a reference quickly). Part Three deals with the art of combining spices. Once you have an understanding of the individual herb and spice characteristics it is a logical next step to bring surprisingly diverse flavors together to create completely unimaginable results. Because spices are so important in determining the signatures of foods from different countries, I have provided a list of the key spice flavors that are used in some of the world's most popular cuisines. I hope you will find this interesting and stimulating, and most importantly will feel that the art of using spices successfully in everyday cooking has been demystified and made more enjoyable.
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Book Description Robert Rose, 2002. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110778800474
Book Description Book Condition: New. New. Bookseller Inventory # S-0778800474