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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
 
 
Author
Aliza Green.
Publisher Quirk  
Format paperback
Product Dimensions 5.9 x 4.5 x 1 inches
ISBN 9781594740824
Pages/Publication Date 313/2006
Daedalus Item Code 23538
This item is not available.
Description
Learn to discern the differences between varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote with this guide, illustrated with 240 color photos. Each entry features a basic history of the herb or spice (saffron, for example, used to be worth more than gold), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning (Jamaican Jerk Chicken for Allspice; Chinese Almond Cookies for Almond and Bitter Almond), and suggested flavor pairings.

"This handy pocket-sized reference, a virtual dictionary of herbs and spices, is small enough to tote along to the farmer's market, grocery or specialty spice store, and might just contain everything you ever wanted to know about seasonings. Each alphabetically listed entry includes alternate names in different languages and cuisines; explanations of the herb or spice's history, origins, aroma, flavor, physical appearance or other facts; information on storage; and a valuable section on 'Food Affinities,' which will help cooks understand what flavors go well together (for instance, horseradish goes nicely with 'apple, beet, corned beef, cream, cream cheese, ham, lemon, potato, pumpernickel bread, raw seafood, roast beef, salmon, sour cream [and] vinegar'). Each entry also contains serving suggestions or recipes; the cannabis listing, for example, explains that fresh green marijuana leaves may be dipped into melted butter, sprinkled with salt and eaten. Other unusual profiles include those of MSG, a flavor enhancer; pink pepper; and asafetida, a 'strong-smelling, even stinking, dried brownish resin' that can be unpleasant to the uninitiated. Recipes are indexed separately, which means that this great tool also doubles as a cookbook. An extensive photo insert will help shoppers identify ingredients."Publishers Weekly

 
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