Eleanour Rohde was a well-known gardener and garden historian with a passion for herbs and herb gardens. In this 1922 book, Rohde provides readers with a complete, yet concise, guide to herbs--from creating an herb garden to using the herbs in various recipes including teas, syrups, conserves, pies, wines, waters, and perfumes. As well as illustrations of historic herbal knot gardens, the volume also contains interesting bits of herbal lore from throughout the ages. The work concludes with a chronological listing of key herbal texts from the fifteenth through the twentieth century.

More than 60 recipes for using dried culinary lavender in main dishes, salads, soups, breads, desserts and more, like Lavender Corn Chowder, Chicken & Lavender Pizza, Lavender Chocolate Brownies and Lemon & Lavender Pound Cake. Visit www.BlueSagePress.com for free tips on cooking with lavender and more sample recipes. Delight your family & dinner guests by adding this exotic herb to your cooking. Tickle your taste buds with lavender

A companion treasury from the author of the national bestselling series.
Readers of the China Bayles mystery novels are familiar with the usefulness and wonder of the many herbs the amateur sleuth sells in her beloved Thyme and Seasons shop. Compiled by national bestselling author Susan Wittig Albert at the request of her fans, "China Bayles' Book of Days" gathers together tidbits and treasures about plants and reveals ways you can put more green into your daily life.
Featuring 365 days of recipes, crafts, gardening tips, remedies, and more, this special volume is a personal calendar of the legends and lore of herbs and also features brand-new essays from the author, clues from China's mysteries, and some special contributions by the irrepressible members of the Myra Merryweather Herb Guild, Pecan Springs's oldest civic organization.

For the sake of salt, Rome created a system of remuneration (from which we get the word salary), nomads domesticated the camel, the Low Countries revolted against their Spanish oppressors, and Gandhi marched against the British. Through the ages, salt has conferred status, preserved foods, and mingled in the blood, sweat, and tears of humankind. Today, chefs of haute cuisine covet its most exotic forms -- underground salt deposits, Hawaiian black lava salt, glittery African crystals, and pink Peruvian sea salt carried in bricks on the backs of Ilamas.

From proverbs to technical arguments, from anecdotes to tales of folklore, chemist and philosopher Pierre Laszlo takes us through the kingdom of "white gold." With "enthusiasm and freshness" (Le Monde), he mixes literary analysis, history, anthropology, biology, physics, economics, art history, political science, chemistry, ethnology, and linguistics to create a full body of knowledge about the everyday substance that rocked the world and still brings zest to the ordinary.

Salt is a tour de force about a substance that is one of the very foundations of civilization.

Show off your spicy side with Fired Up!, a hot sauce-inspired journal full of offbeat facts, playful illustrations, and clever prompts. Iconic bottles of fiery sauces, from sriracha to Tabasco, add unique flavor to the pages of this charming flexi journal. Fun facts and spot illustrations of 10 beloved varieties of hot sauce are paired alongside lined pages for journaling, recording to-do lists, and jotting down notes. This journal features: Full-color illustrated flexi binding with rounded corners throughout. Lined and blank interior pages, printed on woodfree paper. Full-color illustrations throughout.40 hot sauce facts.

Spices have been adding fragrance and fire to food for thousands of years, and they are as relevant today as they have always been - versatile, healthy, economical, and, more importantly, utterly delicious. However, many people find spices confusing and equate them to endless shopping lists or old jars gathering dust in their cupboards. This treasure trove of recipes from 'spice master' John Gregory-Smith will demystify the spice cupboard and show readers how to blend these delicious flavours for mouthwatering results. The book opens with a fascinating introduction to spice cookery and a full glossary of the different spices, their flavour notes and how to use them. Drawing inspiration from all over the world, the recipes in this book offer a culinary passport to China, Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon, Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise & Lemongrass Chicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney or Manchurian Lamb with Tamarind Slaw and Griddled Chilli Potatoes. The recipes are divided into chapters on street food, curries, salad, grills, stews, vegetables, meat and desserts and drinks, and offer delicious dishes for any time of the week, from quick and easy mid-week meals to sumptuous weekend feasts. Every recipe is accompanied by a stunning photograph of the finished dish and accompanied by wonderfully evocative stories from John's travels. Whatever the occasion, the food contained in these pages is a feast for the senses that will make any meal a celebration.

These books are a excellent reference source for those who need to understand spices. Vol. I covers the history of spices from ancient times to the modern world, description of spices, as well as an outline of trends in the spice industry. An Appendix, in alphabetical order, details the origins and nature of the spices described and additional information on essential oils of the spices. Glossary. Contents: - The Spice Family - Prologue - PART 1-THE STORY OF SPICES - I. Spices in the Ancient World - II. Spices in the Holy Bible -III. Cassia and Cinnamon in the Ancient Middle East -IV. The Arabian Spice Trade -V. Uses of Spices in the Ancient Greek and Roman World -VI. Spices in the Early Christian Era and Middle Ages - VII. Spices in the Travels of Marco Polo -VIII. Spices and Their Uses in the Late Middle Ages - IX. The Portuguese Seek the Spice Lands -X. Christopher Columbus Sails West to Find the Spice Lands - XI. John Cabot Sails West in Search of Spices -XII. The Portuguese Master the Spice Trade -XIII. Ferdinand Magellan's Quest for the Spice Islands -XIV. The British Seek Northeast and Northwest Routes to the Spice Islands -XV. Sir Francis Drake's Voyage to the Spice Islands -XVI. The Dutch Reach the Spice Islands -XVII. The Decline of the Portuguese and the Rise of the Dutch in the Spice Islands -XVIII. The Dutch and English in the Spice Islands -XIX. America Enters the Pepper Trade -XX. Uses of Spices in the Modern World -Epilogue - PART 2-THE SPICES DESCRIBED - Introduction -Allspice -Anise -Capsicum Spices -Caraway -Cardamom -Celery -Cinnamon -Chervil -Cloves -Coriander -Cumin -Curry Powder -Dill -Fennel -Fenugreek Seed -Garlic -Ginger -Laurel Leaves -Marjoram -Mint -Mustard -Nutmeg and Mace -Onion -Origanum -Parsley -Pepper -Poppy Seed -Rosemary -Saffron -Sage -Savory -Sesame Seed -Star Anise -Sweet Basil -Tarragon -Thyme -Turmeric -Bibliography -Index -

These books are a excellent reference source for those who need to understand spices. Contents: -PREFACE TO THE SECOND EDITION -PREFACE TO THE FIRST EDITION - PART 1-MORPHOLOGY AND HISTOLOGY - INTRODUCTION - Rhizomes, Barks, Floral Parts, Buds, Fruits, and Seeds - I. ALLSPICE -II. CAPSICUMS -III. CARDAMOM -IV. CINNAMON -V. CASSIA -VI. CASSIA BUDS -VII. CLOVE -VIII. GINGER -IX. MACE -X. NUTMEG -XI. PEPPER -XII. SAFFRON -XIII. MEXICAN OR AMERICAN SAFFRON -XIV. STAR ANISE -XV. TURMERIC - Miscellaneous Seeds - XVI. FENUGREEK -XVII. MUSTARD, WHITE -XVIII. MUSTARD, BLACK -XIX. POPPY -XX. SESAME - Umbelliferae - GENERAL -XXI. ANISE -XXII. CARAWAY -XXIII. CELERY -XXIV. CORIANDER -XXV. CUMIN -XXVI. DILL -XXVII. FENNEL - Labiatae (Aromatic Leaves, Herbs) - XXVIII. MARJORAM, SWEET -XXIX. ORIGANUM -XXX. PEPPERMINT -XXXI. SPEARMINT -XXXII. ROSEMARY -XXXIII. SAGE -XXXIV. SAVORY -XXXV. SWEET BASIL -XXXVI. THYME - Miscellaneous Aromatic Leaves - XXXVII. LAUREL LEAVES (BAY LEAVES) -XXXVIII. PARSLEY -XXXIX. CHERVIL -XL. TARRAGON - Bulbs - XLI. GARLIC -XLII. ONION - PART 2-CHEMICAL COMPOSITION - INTRODUCTION -XLIII. THE SPICES -XLIV. pH DETERMINANT IONS - PART 3-PHOTOMICROGRAPHS OF THE SPICES - BIBLIOGRAPHY -GLOSSARY -INDEX -

Make your favourite Indian takeaway dishes at home Kenny McGovern's obsession with recreating takeaway and fast food dishes over the years has led him to the belief that Indian cooking is perhaps the greatest example that variety really is the spice of life. The different herbs and spices used in Indian dishes creates a vast range and depth of flavour, from spicy, sweet, savoury and sour curry sauces to fragrant and aromatic sides. The Indian Takeaway Secret is a meticulously researched love letter to Indian cooking, containing delicious examples of traditional Indian cooking and street-food style dishes alongside popular recipes honed and developed largely in the UK, as well as the fusion food offered in many Indian restaurants today. Inside you will find restaurant classics like pakoras, bhajis, Dansak and Tikka Masala; classic dishes such as Sharabi and Tarka Dal; as well as street food favourites including Disco Fry Egg, Akoora and Aloo Subzi. With this vast array of tasty takeaway recipes for every occasion, you'll be able to enjoy all your favourite Indian food from the comfort of your own home - and at half the price!

This book helps you discover a world of spice in dishes from India, Thailand and South-East Asia, Africa, the Middle East and the Caribbean, with 500 photographs. You can discover a world of spicy delights with this irresistible collection of 500 recipes for the curry lover. It contains traditional dishes from across India, Thailand and South-East Asia, as well as exciting yet less familiar dishes from Africa, the Middle East and the Caribbean. It offers everything you need for a midweek family meal or a spectacular curry feast: tongue-tingling appetizers, scorching soups, sizzling meat and vegetarian main courses, fiery side dishes, spicy salads, red-hot relishes and chutneys, rice dishes and breads. Easy-to-follow recipes mean any level of cook can achieve perfection, with delicious results every time. Nutritional information is provided for every dish to help you eat a balanced diet. Make the most of the international curry culture and expand your culinary horizons with this sizzling collection of 500 of the world's best curry dishes. Perfect the classics with recipes for beef vindaloo, chicken satay and tomato biryani, and then try something a little unusual, like mackerel in tamarind or lamb korma with mint. Although the book focuses on main-course curries for fish, meat and vegetables, it also has a wonderful selection of spicy appetizers, scorching side dishes, fiery salads, red-hot relishes, aromatic rice dishes and accompanying breads. Whether you like your curries tongue-tingling or mild and creamy, there are recipes here to suit your taste.

Not for the faint of palate, this guide features recipes for 16 mustard types that range from nose-numbingly strong to sweet and tangy. Use this exciting spice and natural digestive aid to create a wide array of entrees from more than 30 recipes. Unleash a full spectrum of flavors from this tiny seed to create complex dishes, like endive and pears with mustard sauce and zucchini with mustard sabayon. From robust and exotic curries to amped-up, day-to-day fare, the power of this special spice offers a tool to create aromatic masterpieces.

Sixteen individual notecards (with envelopes) featuring stylish illustrations from The Grammar of Spice (ISBN 978 0 500 519677).

Add variety and spice to your life with spices and condiments. What would a kitchen be without the distinctively aromatic smell and taste of different spices, bringing out the flavours of almost any type of cuisine imaginable? Spices add piquancy, tang and flavour to food and are versatile ingredients in all forms of cooking. This book unearths a whole new world of hot and pungent Indian and exotic spices. It gives a detailed account of their origin, cultivation, chemical composition, medicinal and culinary uses. The book also discusses at length the use of various spices in different cuisines of the world like Japanese, Chinese and French. So pick up this book and discover the myriad varieties of spices which enhance the pleasure of eating.

The Homesteader's Herbal Companion is a beautiful guide for the modern day homesteader. From learning how to incorporate herbs and essential oils around your home, to learning how to enhance your family's health and well-being, this book is the go-to resource for those wishing to live a more natural homesteading lifestyle. This book takes readers through the basics of herbalism, including the different types of herbs and their uses. It also breaks down how herbs are used in tinctures, salves, essential oils, and infused oils. You'll learn how to efficiently incorporate herbs into your lifestyle, creating your own herbal remedy cabinet for yourself and for your livestock as well. And through encouragement and evidence-based information, you'll be confident using herbs, cooking with herbs, and sharing your herbal products with your friends and family. With an array of beautiful photos and easy to read terminology, just about any homesteader, new or seasoned, can learn from The Homesteader's Herbal Companion, and finally feel comfortable incorporating the many wonderful qualities of herbs around their homes and homesteads.

This is one of the all-time classic gardening bestsellers with over 350 varieties of herb to grow and over 200 delicious and inventive recipes. It is a spread-by-spread reference work bringing together all aspects of an individual herb - history and folklore, species to grow and cosmetic, medicinal and culinary uses. Chapters on propagation, harvesting and making herb oils are complemented with ideas for 10 different designs for herb gardens and a yearly calendar. Accurate colour photography means that identification for the reader is simple as well as making the book a glorious companion - the only book on the subject the reader will ever need.