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Synopsis
An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. 25,000 first printing.
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From Library Journal
This impressive new reference is far more encompassing than its title may at first indicate, for in addition to herbs and spices, it covers not only extracts and essences but also such flavorings as oils and vinegars, garlic, sauces and condiments, edible flowers, and more. The excellent full-color photographs of ingredients, particularly of less familiar ones used in ethnic cuisines, are invaluable, but there are also very useful step-by-step photos of various kitchen techniques. Ortiz is the author of highly regarded cookbooks on the cooking of the Caribbean, Spain and Portugal, and Latin America, among others, and here she includes almost 200 recipes from cuisines around the world. Beautifully illustrated and packed with information not readily available elsewhere, this is an essential purchase.
Copyright 1992 Reed Business Information, Inc.
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- PublisherDk Pub
- Publication date1992
- ISBN 10 1564580652
- ISBN 13 9781564580658
- BindingHardcover
- Number of pages288
- EditorOrtiz Elisabeth Lambert
- Rating
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The Encyclopedia of Herbs, Spices, & Flavorings
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The Encyclopedia of Herbs, Spices, & Flavorings
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The Encyclopedia of Herbs, Spices, & Flavorings
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ISBN 10: 1564580652
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The Encyclopedia of Herbs, Spices, & Flavorings
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DK Publishing (Dorling Kindersley), 1992
ISBN 10: 1564580652
ISBN 13: 9781564580658
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