The new edition of the IACP-award-winning book on spice.
Cooks everywhere use spices and herbs to enhance food flavors
and to create new taste combinations and sensations. From bay
leaves to lemongrass to vanilla beans, a well-stocked kitchen must
have a wide selection of herbs and spices.
This expanded and completely revised new edition is the
culmination of Ian Hemphill's lifelong experience in the spice
industry. It is a fascinating and authoritative guide. Hemphill
describes a wide range of global herbs and spices used in modern
kitchens either alone or in wonderful blends. He completely
demystifies the art of combining herbs and spices and home cooks
can meet and enjoy a world of flavors previously found only at
internationally inspired restaurants. He provides the "inside
story" based on his extensive experience in this ancient and
stimulating industry.
The third edition features 6 new spice entries (for a total of
97), 102 new recipes, 33 new curry spice blends and 17 new spice
blends. There is also a new and fascinating section, "Travels in
the Spice Trade," that includes his personal anecdotes and travel
stories. The interior pages have been completely redesigned and
reorganized with full color throughout.
All the entries are listed alphabetically with a detailed color
photo of every herb and spice. There are also comprehensive and
handy storage suggestions with details for every herb and spice. A
full-circle culinary experience in the world of herbs and spices,
this new edition is still the definitive reference in its
field.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!