Average Reviews:
(More customer reviews)Part of a series which also includes guides to Produce, Meat, Cocktails and Stains, this useful and attractive little book contains a wealth of information on herbs from Angelica to Wild Lime Leaf and spices from Ajwain to Wasabi.
Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe.
Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book.
The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book.
--Portsmouth Herald
Click Here to see more reviews about: Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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!
Get 38% OFF
0 comments:
Post a Comment