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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market - Couverture souple
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This work includes more than 200 different kinds of herbs and spices. Its handy size is easy to carry to the grocery or specialty store. It is a follow-up to Field Guides to Stains, Gestures, Produce, Tools, Meat, and Cocktails - all wildly successful, and a great year-round. It's the little things that make a meal taste so good - a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt, and cinnamon to give subtle heat to a bun. We're talking about herbs and spices, those essentials of cooking. But, would you know your thyme from your sage? Cumin from turmeric? "Field Guide to Herbs and Spices" is here to help. With color photographs of more than 200 different international seasonings cross-referenced to detailed text, you'll soon be flavoring your dishes like a pro. Learn a basic history of the spice (saffron used to be worth more than gold!), its season (if applicable), how to choose, how to prepare, a recipe featuring the seasoning, and some good flavor pairings. Meals will never be the same again!
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Présentation de l'éditeur :
Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium?
Biographie de l'auteur :
Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!
Aliza Green is a chef, food writer, and teacher based in Philadelphia. She's the author of Field Guide to Meat (Quirk, 2005) and Field Guide to Produce (Quirk, 2004) as well as the coauthor of the James Beard-award winning Ceviche!: Seafood, Salads, and C
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- ÉditeurQuirk Books
- Date d'édition2006
- ISBN 10 1594740828
- ISBN 13 9781594740824
- ReliureBroché
- Nombre de pages320
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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
Edité par
Quirk Books
(2006)
ISBN 10 : 1594740828
ISBN 13 : 9781594740824
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Field Guide to Herbs Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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(2006)
ISBN 10 : 1594740828
ISBN 13 : 9781594740824
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Field Guide to Herbs Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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ISBN 13 : 9781594740824
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Field Guide to Herbs Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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(2006)
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ISBN 13 : 9781594740824
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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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(2006)
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ISBN 13 : 9781594740824
Neuf
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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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(2006)
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ISBN 13 : 9781594740824
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Field Guide to Herbs Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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Field Guide to Herbs Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
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(2006)
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ISBN 13 : 9781594740824
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Field Guide to Herbs Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market
Edité par
Quirk Books
(2006)
ISBN 10 : 1594740828
ISBN 13 : 9781594740824
Neuf
Paperback
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