The Spice and Herb Bible Review

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(More customer reviews)One of the great mysteries in life is how some people seem to have the natural ability to combine food ingredients to make the most delicious meals you've ever tasted. It's the same food that everyone else prepares, so what's the difference? Could it be those who excel at cooking and preparing meals have mastered the art of flavor by educating themselves better about what spices and herbs can do to the foods they make?
In my opinion, that's EXACTLY what they have done and now you can learn the art of doing this too with "The Spice and Herb Bible."
Written by Ian "Herbie" Hemphill, an Australian man with over four decades of working in the spice and herb business, this hefty and colorful 608-page book is the most comprehensive book of information you will find on bookstore shelves today about virtually any spice and herb in the entire world. Who better to tell you about these ingredients to spice up your low-carb like than Herbie?! The man is a living legend in the industry and stands ready to share his wealth of wisdom with others.
Herbie has traveled all over the world to identify and introduce the most unique and exotic herbs and spices you'll ever put inside your mouth. He knows his stuff too serving his customers at his wildly popular Herbie's Spices store in Sydney, Australia.
"The Spice and Herb Bible" includes three different sections that you can jump back and forth from to locate the information you need:
First, you will be educated about "The World of Spices" with a historical and educational journey to an entirely different culture of this incredible industry. You'll learn about the difference between spices and herbs, how they are made, and where they are turned into the secret ingredients of some of your favorite foods.
Second, the education continues in the "Spice Notes" section with an alphabetical listing of over 100 spices. You'll be provided with invaluable information about each, including the origin, other common names for the spice, the official botanical name, which family of spice it comes from, and what the spice is called in other languages (this was pretty neat!). Page after page of information with gorgeous full-color photos of the spices and herbs themselves will keep you captivated for hours and hours.
Third, if you feel the gumption to mix and match spices yourself, then Herbie shows you how in "The Art of Combining Spices" section. Because Herbie knows you'll get the itch to start cooking and experimenting with this newfound knowledge, he provides nearly 60 pages of delicious recipes using both common and rare spices and herbs for your enjoyment courtesy of his daughter Kate who created them. They are magnificent!
I had the privilege of trying a few of Herbie's spices for myself and was quite impressed. The Lemon Myrtle Leaf Ground complemented chicken very well for a pleasantly tangy flavor while the Australian Forest Berry Herb provided a hint of sweetness to what would otherwise be a rather drab meal. Both the Exotic Moroccan Blend of Ras El Hanout and the Chermoula Moroccan Rub were perfect ingredients for adding some zip to just about any Mexican dish you are serving.
Get yourself a copy of "The Spice and Herb Bible" and never settle for dull and drab meals ever again. Spice up your life with some flavorful herbs!

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The classic reference - expanded and in full color.Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs.The second edition of this classic reference is significantly expanded, with four new spices and herbs as well as 25 additional blends. The book is now printed in full color and features color photography throughout. Every herb and spice has a handsome and detailed color photograph to make identification and purchasing a breeze. The book includes fascinating and authoritative histories of a wide range of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary.The Spice and Herb Bible, Second Edition, includes 100 spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-equipped kitchen.

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The Gypsy Kitchen: Transform Almost Nothing into Something Delicious with Not-So-Secret Ingredients Review

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(More customer reviews)If you've ever been to Lisa Lamme's shop in Quincy, MA, it's easy to see why she was awarded Boston Magazines Best of Boston gourmet wine shop for the products carried in her Gypsy Kitchen shop. Now, getting access to the receipes that really bring those gourmet specialty ingredients to life in lively, spicy dishes that can add interest to any menu is an exciting asset for any kitchen. Among my favorite recipes are the sugar monster meat rub, the garlic aioli sauce for calamari, & habanera-spiced chocolate topping. Another awesome feature is the selection of condiment recipes along with their uses.
One of my favorite things about this book is that although each dish is elegant & plays with a complex array of flavors, the actual preparation process for these dishes is surprisingly simple and straightforward. This is a book you can keep out on the counter for every night of the week; the results are black-tie but the time & energy investment is minimal. That's my idea of great cooking: deceptively spectacular results.
The artistry and the level of refined simplicity that define these dishes--the kind that only comes as the opposite of simplicity: the distilment of all that is not perfect away from the perfect final product--that's what this book is about. I can't wait for the book signing; I want my copy autographed in person.


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Forget ordering expensive takeout whenever you're confronted with a seemingly empty fridge. Instead, take another look. With some Gypsy Kitchen magic, you'll be able to take simple ingredients and create satisfying tasty dishes everyone will enjoy. Lisa Lamme' shows you how to . . .
Doctor up crescent rolls
Take simple foods already on hand and create exciting appetizers
Make your own seasoning for chicken or steak and create family favorites
Cook global cuisines with items already in the pantry
Use ranch dressing or marmalade to take fish a new level
Make your own condiments, salsa, salad dressings and flavored oils and save tons of money
Add a simple ingredient such as cayenne to spice up a chocolate sauce
Transform a can of soup into an exciting first course
Fry your favorite foods at home with healthy oils
Cook with spices and sauces and transform bland into grand
And more!
Turn those empty cupboards into a gourmet feast!

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Herb Mixtures & Spicy Blends: Ethnic Flavorings, No-Salt Blends, Marinades/Dressings, Butters/Spreads, Dessert Mixtures, Teas/Mulling Spices Review

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(More customer reviews)While mainly a book of recipes of blends, the Introduction also contains good information on drying your own fresh herbs, seeds, and freezing fresh herb; as well as helpful information on storing herb mixtures. An added bonus is are helpful suggestions on packaging blends for gifts. There are recipes for appetizers, butters, dressings, no-salt blends, meat, seafood,traditional blends such as Italian, Pumpkin pie spice, bread and dessert blends; and some "not so traditional" such as "Wassail Spice Mix", for a punch. I especially like this book because after each formula there are suggested uses and a recipe using the blend. Each page also has a little history about where the blend comes from. Good Book!

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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market Review

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(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

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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!

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Spice: Flavors of the Eastern Mediterranean Review

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(More customer reviews)What an amazing, generous book. This is a text dense book that manages to be clear and informative but never boring. I had heard that the recipes were complicated, but this is not true unless you are very new to cooking or don't want to purchase a few simple spices. There are many, many great vegetarian recipes to go along with a fine and unusual variety of meat and seafood ones. I love the spice mixtures, they are perfectly balanced, immensely flavorful and come with many helpful suggestions for their use. I haven't tried to make my own string cheese - yet - but I'm grateful for the recipe. I can't recommend this book highly enough, it is one of those rare cook books that's great to read and great to work with.

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On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: 
Beef Shish Kabobs with Sumac Onions and Parsley Butter
Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
Crispy Lemon Chicken with Za’atar
Golden Gazpacho with Condiments
Fried Haloumi Cheese with Pear and Spiced Dates


Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

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Heavenly Fragrance: Cooking with Aromatic Asian Herbs, Fruits, Spices and Seasonings Review

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(More customer reviews)The seller did an excellent job in sending this book. It came in time, nicely wrapped and in excellent condition. Thank you. I ordered one more copy.

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Heavenly Fragrance introduces the art of using Asia's most aromatic cooking ingredients to prepare food with wonderful fragrances to excite both the palate and sense of smell. Since over three quarters of what we taste in fact comes from smell, the aromas produced by our food are vitally important to the enjoyment that comes from eating.Inspired by fond memories of fragrant cooking since her childhood days, author Carol Selva Rajah has included in this book a collection of new and traditional Southeast Asian dishes for anyone wishing to serve the best flavors of the East at home. With chapters on aromatic herbs and flowers, aromatic fruits and nuts, and aromatic spices, pastes and seasonings, these recipes will incite the senses and inspire the soul.

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The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen Review

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(More customer reviews)`The Contemporary Encyclopedia of herbs & spices' by Seattle spice merchant Tony Hill is a great contrast to the previous spice reference I reviewed, Jill Norman's `herbs & spices, the cook's reference' which I stated at the time may be the only book the amateur cook needs as a reference on herbs and spices. Herr Hill's work does not change my original opinion of Norman's book, but that is not because Hill's book is of lower quality than Norman's reference. It is because Norman's work is much more skillfully arranged to serve the average cook.
One of the great virtues of Ms. Norman's book is its arrangement by the general flavor of the spice or herb plant species and variation. Mr. Hill, as his title suggests, is a totally alphabetical arrangement by the most familiar common name for the herb or spice used from the plant. Therefore, Hill's book gives no easy resource for finding an herb that tastes something like borage. Mr. Hill's very personally phenomenological essay on the borage plant and its edible portions suggest it tastes something like mint and goes well with dill.
The single area where Mr. Hill outdoes Ms. Norman is in discoursing on the various types of bay, the one subject on which I gigged Ms. Norman in my review of her book. While Ms. Norman gives us only the classic Mediterranean (Turkish) bay, Mr. Hill cites four different varieties of plant yielding leaves called `bay leaves'. He echos most chef's preference for the Turkish variety, but gives us information whereby the California leaf can be put into service with the proper care to avoid having your recipe develop an aroma of Vicks Vaporub (metaphor stolen from Alton Brown). In the end, Ms. Norman still comes out ahead in the sense that all we really need is the Turkish bay, as I have never seen a recipe specify the California, Indian, or Indonesian varieties of bay. Ms. Norman pulls far ahead when we get to basil, for which she cites fourteen (14) different varieties, many of which are indeed specified in various Mediterranean, Indian, and East Asian recipes.
Ms. Norman is also a far better reference for spice sources (although for some odd reason, she overlooks Pensey's Spices) since Mr. Hill is himself a spice merchant. You would hardly expect a book written by Mr. Starbuck to tell you where to find Maxwell House coffee (I do find it odd, though, that Mr. Hill gives us no information on how to reach his business in Seattle by either phone, mail, or Internet. If it's there, he has hidden it well.). Ms. Norman, being the scholar that she is, also has the better bibliography, although for the casual reader, the two are equally useful.
For herb and spice mix recipes, I find Ms. Norman's selection to be just a bit more useful, although I strongly suggest you get both books for the ways in which the two complement one another. While Ms. Norman gives us six different variations on a bouquet garni, she has but one recipe for a barbecue spice rub, while American Hill gives us recipes for Memphis style, Kansas style, and Carolina style spice rubs plus a Louisiana spice mix for both Cajun and Creole dishes.
The greatest weakness in Mr. Hill's book is the fact that his photographs accompanying each essay are in black and white. All his color illustrations are in a special rotogravure section on their own center section. Ms. Norman's book, on the other hand, is in full color with excellent illustrations accompanying all her information on each species and variety. This is odd, since Ms. Norman's book lists at $30 and Mr. Hill's book lists at $40 U.S.
So, if you must have just one herb and spice book, Ms. Norman's book is the easy choice. But, if you are an avid student of the nuances of herbs and spices, especially if you happen to be a culinary professional who buys herbs and spices wholesale, I strongly recommend you get a copy of Mr. Hill's book. If you also happen to be a foodie who likes interesting talk about all food matters, I also suggest you stop now and click on the little button for ordering this volume. The one to two page essays accompanying each named species or variety is rich with personal experiences with these plant products as well as rare information on coaxing the best performance and value out of your purchases. The fact that they are so personal and immediate makes them that much more interesting to read.
Highly recommended `second book' on herbs and spices.


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Comprehensive, international, and up-to-date–the ultimate herb and spice guide for today’s cooksThis exhaustive reference is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends. Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, it features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines–some with recipes–on how to cook with each seasoning.
Tony Hill (Seattle, WA) is the owner of World Merchants, Spice, Herb & Teahouse in Seattle. The company’s retail and wholesale operations sell to top restaurateurs and consumers from around the world. The author has been featured in Food & Wine and the New York Times.

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Curry: A Global History (Reaktion Books - Edible) Review

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(More customer reviews)I began reading this book thinking that "curry" is just a spice used in Indian cooking. I ended with an education--on history, geography, culinary facts and anecdotes, and delightful cultures.
The beauty and variety of the illustrations, from maps to ancient drawings, richly colored antique product labels, and--of course--mouth-watering photos of curry dishes, made the experience that much more engaging.
This book would be a great textbook for aspiring chefs everywhere. But even those who aren't comfortable in the kitchen can enjoy the interesting history and diverse preparations of curry. Some (maybe me?) may even be tempted to try the historical and modern recipes in the last chapter.


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Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, "What is curry?” by giving a lively historical and descriptive account of a dish that has many incarnations. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favorite comfort food; Indonesian gulais and rendang; Malaysia’s delicious Nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations. A vibrant, flavorful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.

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660 Curries Review

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(More customer reviews)I've had lots of fun with Raghavan Iyer's near-encyclopedic tome of Indian curries since receiving it as a gift two months ago. The recipes are relatively easy, and most of the ingredients are stocked in our local Whole Foods and Stop-and-Shop. Approximately 2/3 of the recipes are suitable for vegetarians. My biggest quibble is the lack of preparation and cooking time estimates -- something I've come to expect in recent cookbook publications. The final chapter "Curry Cohorts" (flatbread, pancake and rice accompaniments) is also rather thin. But these drawbacks are relatively insignificant in the face of so many wonderful recipes.
While I'm not new to Indian cooking (I've worked through cookbooks like Padmanabhan's exquisite Dakshin: Vegetarian Cuisine from Southern India), this book has certainly added to my repertoire. I'm especially pleased with the scope of the recipes. Not only are the cuisines of India, Pakistan, Bangladesh, Nepal and Sri Lanka represented, but also included are recipes for several of the more "common" everyday dishes you might find at roadside food stands (e.g. a simple and delicious recipe for spiced mustard and fenugreek greens).
NOTE: The first chapter, "The Curry Quest," is perhaps the most important and should not be skipped -- especially by someone new to Indian cooking. In it Iyer describes what he calls the different "elements" of a curry (bitter, sour, salty, sweet, umami, pungent, astringent and aromatic). He then uses his background as a chemist to describe the processes of "building" the recipes using those elements. Perhaps it is Iyer's ability to simplify the "how" of the chemistry of Indian cooking that make the recipes work so well at home!

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