Seasoning Savvy

How to Cook with Herbs, Spices, and Other Flavorings
Food Products Press,U.S.
  • 1. Auflage
  • |
  • erschienen am 19. Juli 1999
  • Buch
  • |
  • Softcover
  • |
  • XIV, 266 Seiten
978-1-56022-032-9 (ISBN)
A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore:how to select and use the right seasonings for a recipe and how to tell if a spice is fresh drying, freezing, toasting, chopping, measuring, and storing herbs and spicesculinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned saltshow to reduce the intensity of some seasonings such as garlic and chili peppersan examination of the nature of taste of flavor along with a history of spice usage in the USbrewing teas and tisanes savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!
  • Englisch
  • Abingdon
  • |
  • Großbritannien
Taylor & Francis Ltd
  • Für höhere Schule und Studium
  • Höhe: 229 mm
  • |
  • Breite: 152 mm
  • 404 gr
978-1-56022-032-9 (9781560220329)
weitere Ausgaben werden ermittelt
ContentsAcknowledgments Introduction Increasing Popularity of Seasonings Herb or Spice? Herb or 'Erb? Flavor The Benefits of Flavor How to Use This Book Culinary Practice Selecting Seasonings Storage Drying Herbs Freezing Herbs and Herbal Dishes Chopping Herbs Toasting Spices Measuring "Freshening" a Recipe Adjusting Seasonings Leavings Citrus Teas and Tisanes Individual Seasonings Ajowan Allspice Almond Amchur Angelica Anise Annatto Asafetida Avocado Leaf Balm Basil Bay Leaf Borage Caraway Cardamom Cassia Celery Chervil Chiles Chive Chocolate Cinnamon Clove Coconut Coriander Cumin Curry Leaf Dill Epazote Fennel Fenugreek Galangal Garlic Ginger Golpar Grain of Paradise Hoja Santa Hyssop Juniper Berry Lavender Lemon Lemon Grass Lemon Verbena Licorice Lime Mace Mahaleb Marigold Marjoram Mastic Mints Monarda Mustard Nigella Seed Nutmeg Orange Oregano Paprika Parsley Pepper Perilla Pink Peppercorn Poppy Seed Rose Roesmary Safflower Saffron Sage Salam Leaf Salep Salt Sassafras Savory Scented Geranium Screwpine Sesame Soapwort Star Anise Sumac Szechwan Peppercorn Tamarind Tarragon Thyme Turmeric Vanilla Wintergreen Woodruff Flavor Combinations Herb and Spice Blends Advieh Berbere Bouquet Garni Chaat Masala Chili Powder Crab Boil Curry Powder Dhanshak Masala Fines Herbes Five-Spice Powder Garam Masala Gremolata Herbes De Provence Jerk Seasoning Khmeli-Suneli Mirepoix Mixed Spice Mulling Spices Panch Phoran Persillade Pickling Spice Quatre Épices Ras el Hanout Sambar Powder Shichimi Togarashi Za'atar Compound Butters Flavored Vinegars Flavored Oils Illustrations Asafetida Borage Chiles Chive Citrus Cumin Curry Leaf Epazote Five-Spice Powder Galangal Garlic Ginger Hoja Santa Licorice Nutmeg Rosemary Saffron Salep Tamarind Index

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