Field Guide to Herbs and Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.\ \ Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote....
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Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium? Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete! Publishers Weekly This handy pocket-sized reference, a virtual dictionary of herbs and spices, is small enough to tote along to the farmer's market, grocery or specialty spice store, and might just contain everything you ever wanted to know about seasonings. Each alphabetically listed entry includes alternate names in different languages and cuisines; explanations of the herb or spice's history, origins, aroma, flavor, physical appearance or other facts; information on storage; and a valuable section on "Food Affinities," which will help cooks understand what flavors go well together (for instance, horseradish goes nicely with "apple, beet, corned beef, cream, cream cheese, ham, lemon, potato, pumpernickel bread, raw seafood, roast beef, salmon, sour cream [and] vinegar"). Each entry also contains serving suggestions or recipes; the cannabis listing, for example, explains that fresh green marijuana leaves may be dipped into melted butter, sprinkled with salt and eaten. Other unusual profiles include those of MSG, a flavor enhancer; pink pepper; and asafetida, a "strong-smelling, even stinking, dried brownish resin" that can be unpleasant to the uninitiated. Recipes are indexed separately, which means that this great tool also doubles as a cookbook. An extensive photo insert will help shoppers identify ingredients. (Apr.) Copyright 2006 Reed Business Information.
IntroductionviiHerbs2Angelica4Anise Hyssop and Hyssop6Australian Native Herbs9Basil12Bay Leaf and California Bay Leaf17Borage20Calamint22Cannabis24Chervil26Chives and Chinese Chives28Cilantro, Culantro, and Vietnamese Coriander31Curry Leaf35Dill37Epazote40File42Hibiscus Blossom44Huacatay46Indonesian Bay Leaf and Indian Bay Leaf48Lavender50Lemon Balm and Bergamot53Lemon Verbena and Mexican Oregano55Lemongrass58Lovage60Marjoram62Mexican Native Herbs65Mint68Myrtle72Nasturtium74Oregano77Pandanus80Parsley82Rose85Rose Geranium88Rosemary90Rue93Sage95Savory98Shiso101Sorrel104Tarragon106Thyme109Wild Lime Leaf112Spices115Ajwain116Allspice118Almond and Bitter Almond121Amchur123Anardana125Anise127Annatto129Asafetida132Australian Native Spices134Barberry138Capers140Caraway143Cardamom146Celery Seed150Chile Peppers152Chinese Wolfberry159Cinnamon and Cassia161Citrus Seasonings165Cloves170Coriander Seed172Cumin and Black Cumin174Elderberry176Fennel Seed180Fenugreek183Galangal185Garlic188Ginger191Grains of Paradise194Horseradish Root196Juniper Berry198Kokam201Licorice203Mahlab206Mastic209MSG211Mustard Seed212Nigella Seed216Nutmeg and Mace218Onions and Shallots221Paprika225Peppercorns228Pink Pepper232Poppy Seed234Saffron238Salt241Sesame Seed246Star Anise249Sugar252Sumac256Szechuan Pepper259Tamarind261Truffles264Turmeric268Vanilla Bean271Wasabi274Spice Mixtures277Table of Equivalencies289Recipes Index292Index295Sources: Books309Sources: Web Sites311Acknowledgments312
\ Publishers WeeklyThis handy pocket-sized reference, a virtual dictionary of herbs and spices, is small enough to tote along to the farmer's market, grocery or specialty spice store, and might just contain everything you ever wanted to know about seasonings. Each alphabetically listed entry includes alternate names in different languages and cuisines; explanations of the herb or spice's history, origins, aroma, flavor, physical appearance or other facts; information on storage; and a valuable section on "Food Affinities," which will help cooks understand what flavors go well together (for instance, horseradish goes nicely with "apple, beet, corned beef, cream, cream cheese, ham, lemon, potato, pumpernickel bread, raw seafood, roast beef, salmon, sour cream [and] vinegar"). Each entry also contains serving suggestions or recipes; the cannabis listing, for example, explains that fresh green marijuana leaves may be dipped into melted butter, sprinkled with salt and eaten. Other unusual profiles include those of MSG, a flavor enhancer; pink pepper; and asafetida, a "strong-smelling, even stinking, dried brownish resin" that can be unpleasant to the uninitiated. Recipes are indexed separately, which means that this great tool also doubles as a cookbook. An extensive photo insert will help shoppers identify ingredients. (Apr.) Copyright 2006 Reed Business Information.\ \
