Herb & Spice - A Cook's Reference
Published on 7. November 2002
Book
Hardback
336 pages
978-0-7513-3741-9 (ISBN)
Description
A classic reference book providing essential step-by-step preparation techniques such as dry-roasting (spices) and preserving (herbs). Features elegant field-to-table spreads, bringing to life old favourites such as turmeric and new discoveries, with expert advice on buying and storing.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Dorling Kindersley Ltd
Dimensions
Height: 254 mm
Width: 197 mm
Thickness: 26 mm
Weight
1258 gr
ISBN-13
978-0-7513-3741-9 (9780751337419)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Persons
Jill Norman has published books on food and drink for many years. She is the author of DK's 'Classic Herb Cookbook' and the successful 'The Complete Book of Spices'. Jill is the editor of Elizabeth David's books and now the Literary Trustee of the David Estate, and she recently updated all the herbs and spices entries in the Encyclopedia Britannica.
Content
Herbs - introducing herbs: fresh and mild herbs - parsley, purslane, claytonia, borage, salad burnet; perilla, mitsuba, orache; sweet herbs - marigold, basil, Asian basils, bay, myrtle, angelica, scented geranium, sweet cicely, lavender, woodruff, pandan; citrus or tart herbs - bergamot, lemon balm, Vietnamese basil, lemon verbena, sassafras, sorrel, houttuynia, rice paddy herb; liquorice or anise herbs - chervil, tarragon, dill, fennel, agastache; minty herbs - mint, calamint, catnip; oniony herbs - garlic, green onion, chives, Chinese chives; pungent and spicy herbs - oregano and marjoram, rosemary, sage, thyme, savory, micromeria, coriander, culantro, rau ram, rocket, wasabi, horseradish, watercress, epazote, mugwort; preparing herbs - stripping, chopping and pounding herbs, drying and rubbing herbs, making vinegars, oils and butters. Spices - introducing spices: nutty spices - sesame, nigella, poppy, mahlab, wattle; sweet spices - cinnamon, cassia, coriander, juniper, rose, vanilla, akudjura, pink pepper, paprika; acidic and fruity spices - tamarind, sumac, barberry, pomegranate, kokam, amchoor; citrus spices - lemon grass, kaffir lime, galangal, lemon myrtle, citrus; liquorice or anise spices - star anise, anise, liquorice; warm and earthy spices - saffron, cardamom, black cardamom, cumin, caraway, nutmeg, mace, turmeric, zedoary, curry leaves, annatto; bitter or astringent spices - capers, ajowan, feugreek, mastic, safflower; pungent spices - pepper, cubeb, aromatic leaves, mountain pepper, grains of paradise, Sichuan pepper and sansho, fresh ginger, dried ginger, allspice, cloves, asafoetida, mustard, chillies; preparing spices - bruising, grating, slicing and shredding spices, dry roasting and frying spices, grinding, crushing and making spice pastes, preparing fresh chillies, preparing dried chillies. Recipes - blending herbs and spices: herb mixtures; spice mixtures; sauces and condiments; marinades. Cooking with herbs and spices: soups and light dishes; fish; meats; vegetables; pasta, noodles and grains; desserts and drinks.