THE SPICE AND HERB BIBLE, SECOND EDITION

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By: 
Ian Hemphill
Kate Hemphill

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. TheBOOK 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. TheBOOK 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.

  • More than 100 Spices and herbs, listed alphabetically
  • Detailed color photos of every herb and Spice
  • Storage and use Details of Each Herb and Spice
  • Over 35 Spice Blends from Barbecue Spices to Za'atar
  • More than 100 Recipes inspired by Spices and Herbs

 

CONTENTS :

List of Recipes
Foreward
Acknowledgements
Introduction


I The World of Spices

II  Spice Notes 
Ajowan
Akudjura
Alexanders
Allspice
Amchur
Angelica
Aniseed
Annatto Seed
Arugula
Asafetida
Balm
Barberry
Basil
Bay Leaves
Bergamot
Black Limes
Borage
Calamus
Candlenut
Capers
Caraway
Cardamom - Brown
Cardamom - Green
Celery Seed
Chervil
Chicory
Chili
Chives
Cinnamon and Cassia
Cloves
Coriander
Cress
Cumin
Curry Leaf
Dill
Elder
Epazote
Fennel
Fenugreek
File Powder
Galangal
Garlic 
Ginger
Grains of Paradise
Horseradish
Juniper
Kaffir Lime Leaves
Kokam
Lavender
Lemongrass
Lemon Myrtle
Lemon
Verbena
Licorice Root
Lovage
Mahlab
Mastic
Mint
Mustard
Myrtle
Nigella
Nutmeg and Mace
Olida
Oregano and Marjoram
Orris Root
Pandan Leaf
Paprika
Parsley
Pepper-Pink Schinus
Pepper - Sichuan
Pepper - Vine
Pepperleaf and Pepperberry - Tasmanian
Pomegranate
Poppy Seed
Purslane 
Rose
Rosemary
Safflower
Saffron 
Sage
Salad Burnet
Salt
Savory
Sesame
Sorrel
Star Anise
Stevia
Sumac
Sweet Cicely
Tamarind
Tarragon
Thyme
Turmeric
Vanilla
Vietnamese Mint
Wattleseed
Zedoary

III The Art of Combining Spices 

The Principles of making Spice Blends
Aussie Bush Pepper Mix
Baharat
Barbecue Spices
Berberre
Bouquet Garni
Cajun Spice Mix
Chaat Masala
Chermoula
Chinese Five Spice
Garam Masala
Harissa
Herbs and Vegetable Salts
Herbes de Provence
Italian Herbs
Jerk Seasonings
Laksa Spices
Melange of Pepper
Mexican Chili Powder
Mixed Herbs
Mixed Spice / Apple Pie Spices
Nasi Goreng Spice
Paella Seasoning
Panch Phora
Peppermill Blend
Persian Spice
Pickling Spice
Quatre Epices
Ras el Hanout
Sambar Powder
Shichimi - Togarashi
Stuffing Mix
Tagine Spice Mix
Tea and Coffee Masala
Tsire
Za'atar

Bibliography
Index
Recipie Index


 

 

 

 

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