The Spice And Herb Bible, Second Edition (Paperback) by Hemphill, Ian
Paperback; Published 9/19/2006; 640 Pages; ISBN 9780778801467
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2007 IACP Award Winner!
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. The book 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. The book 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.
I was all set to go to culinary school when I decided it was too expensive. All I really wanted to learn the most was the combination or use of various spices and herbs. I had searched all over for such a book and finally found it where I should have begun, the Food Network store. Amazing. I am a very accomplished cook so this is a continuation of my journey to improve. Thanks
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Got a spice grinder? Think beyond the peppercorn and use it to create inventive spice combinations of your own. You can find whole spices at most supermarkets and gourmet stores, and create customized mixtures for spice rubs and much more.