Book Finder
    
 
> Cooking > Cooking by Ingredient > Herbs Spices & Condiments
 

Herbs and Spices: The Cook's Reference
Jill Norman
0789489392
October 2002
Hardcover
·
 
From Booklist
More and more herbs and spices appear in American kitchens daily, encouraged by television chefs and promoted through new ethnic cuisines entering the mainstream. Jill Norman's Herbs & Spices comes at exactly the right moment to guide readers through the tangle of leaves, seeds, and berries. Norman thoughtfully organizes herbs into major classifications by their predominant bouquets. This approach immediately assists the cook looking for substitutions. Norman's tasting notes, borrowing a vocabulary identical to that used for wine, establish a standard language for characterizing each item's salient aromas and flavors. Full-color, close-up pictures aid in identification. Text outlines culinary uses and purchasing and storing data and gives information on growing one's own herbs. A short recipe section offers...


The Spice and Herb Bible: A Cook's Guide
Ian Hemphill
0778800423
March 1902
Paperback
·
 
From Publishers Weekly
Ian Hemphill grew up in a Australian family that pioneered in the spice business in the 1950s and it became his life's work. In The Spice and Herb Bible: A Cook's Guide he offers insight into the exotic scents and flavors of culinary herbs and spices. In this alphabetical guide, the author includes sidebars containing the botanical and common names of each subject, the family, flavor group and weight. Included are 32 pages of close-up color photographs of many of the 97 spices and herbs. Copyright 2002 Cahners Business Information, Inc.

From Library Journal
Australian-born Hemphill grew up on his family's herb farm, and he and his wife now run a specialty spice and herb market in a suburb of Sydney. His ambitious reference work covers more than 95 herbs and spices,...


The Contemporary Encyclopedia of Herbs & Spices
Tony Hill
047121423X
Jan 2004
Hardcover
·
 
Review
Hill, owner of World Merchants, Spice, Herb and Tea House in Seattle, has traveled the globe in search of spices. In this book he generously shares the wealth of knowledge he's brought back. Information on 350 spices and herbs is included, with details on alternate and botanical names, plant family, countries of origin and cultivation, seasons of harvest, parts used, and colors to look for. There are also 75 different recipes and some 200 color photos. Hill's enthusiasm for his subject shines through, especially in the short essays covering historical and culinary details of individual herbs and spices. Jill Norman's superb Herbs and Spices: The Cook's Reference covers much of the same territory, but the alphabetic arrangement of Hill's book is perhaps easier to use than Norman's grouping by aroma and flavor. Hill's broader...


20,000 Secrets of Tea: The Most Effective Ways to Benefit from Nature's Healing Herbs
Victoria Zak
0440235294
November 1999
Mass Market Paperback
·
 
Book Description
Fight Colds and Flu
Lower Cholesterol
Beat Depression
Banish Fatigue
Enhance Memory
Lose Weight
And More!

An ancient Chinese legend: Once there was a man who knew 100,000 healing properties of herbs. He taught his son 80,000 secrets. On his deathbed, he told his son to visit his grave in five years, and there he would find the other 20,000 secrets. When the son went to his father's grave, he found, growing on the site, the tea shrub....

Teas are the gentle, natural, most beneficial way to absorb the healing properties of herbs--easily and inexpensively. A simple cup of tea not only has the power to soothe and relax but to deliver healing herbal agents to the bloodstream more quickly than capsules, tinctures, or infusions. Feeling tired? Rose hip tea will rev you up and...


Growing Herbs in Containers
Sal Gilbertie
1580170145
April 1998
Paperback
·
 
Book Description
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

From the Back Cover
Since the 1973 publication of Storey's first Country Wisdom Bulletin, our commitment to preserving the arts, crafts, and skills of country life has never wavered. We now have more than 200 titles in this series of 32-page publications, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life. Storey's...


Marlene Koch's Sensational Splenda Recipes
Marlene Koch
1590770951
Jan 2006
Hardcover
·
 
Book Description
The most complete Splenda cookbook on the market with recipes ranging from appetizers, snacks, main courses, salad dressing, and desserts, to beverages and cocktails. Marlene's sensational recipes show how to use this amazing sweetner to make healthy, low-carb, low-fat, low-sugar dishes that taste great.

About the Author
Marlene Koch RD, author of several bestselling Splenda ® books is truely the expert when it comes to healthy, yet delicious cooking - and baking - with Splenda ®. As a registered dietitian, professional cooking instructor and nutrition educator she specializes in combining healthy living with great-tasting food. A featured nutrition expert on both television and radio her sensational recipes have been seen everywhere from the Food Network and the...


Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue, Revised
Cheryl Alters Jamison
1558322620
April 2003
Paperback
·
 
Book Review
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket.

The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless...



Your Backyard Herb Garden: A Gardener's Guide to Growing, Using, and Enjoying Herbs Organically
Miranda Smith
0875969941
January 1999
Paperback
·
 
Review
"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener

"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania


Sauces
James A. Peterson
0471292753
Nov 1997
Hardcover
·
 
Book Review
Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.

The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their...



Fantastic Food with Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
Marlene Koch
1590770218
April 2004
Hardcover
·
 
From Publishers Weekly
In her second book of recipes, culinary expert Koch (Unbelievable Desserts with Splenda) expands the possibilities of cooking with the sugar-derived sweetener to include breakfast, lunch and dinner. Along with new desserts like the Margarita Cheesecake, Sour Cream Apple Pie and Cafe Au Lait Ice Cream, Koch offers a slew of low-calorie recipes for dishes such as Sweet Cinnamon French Toast, Barbecued Pork Sandwiches and Spicy Orange Beef. There are also tips for buying the right ingredients and directions for preparing a variety of condiments, accompaniments and beverages. Nutritional information and Weight Watchers Points are provided with each recipe. This is a very useful book for diabetics, dieters and anyone who wants to live a healthy lifestyle without sacrificing his or her sweet tooth. Copyright ©...


Cooking with Spices for Dummies
Jenna Holst
076456336X
Oct 2001
Paperback
·
 
Book Description
If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen.

Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and...



The Homebrewer's Garden: How to Easily Grow, Prepare and Use Your Own Hops, Malts, Brewing Herbs
Joe Fisher
1580170102
October 1998
Paperback
·
 
The Herbal Connection, Winter 1999
"The Homebrewer's Garden, is quite a timely book. Even if you are not a beer drinker (I'm not...), when you read recipes like those for "Mumm" and "Black Ale," made using herbs other than hops, or "Chili Beer" using hot Thai peppers, you may be itching to try brewing, if only to use as unique gifts."

Craig Bystrynski, Editor of Brew Your Own magazine
"The Homebrewer's Garden is a natural marriage of two great hobbies..."

See all Editorial Reviews


The Herbal Kitchen: Cooking with Fragrance and Flavor
Jerry Traunfeld
0060599766
November 2005
Hardcover
·
 
Book Review
There are herb gardens, and then there's the Herbfarm, both an award-winning restaurant with an award winning chef, Jerry Traunfeld, and an herb farm--literally. Over the past 14-years Traunfeld has had a farm's worth of herbs to work with in his commercial kitchen and at home. He opened the doors to his commercial kitchen with The Herbfarm Cookbook. And now he takes us home with The Herbal Kitchen. Here's a hint: It's all about heightened flavor through the creative use of herbs.

There's the humble roasted oyster, for example. Traunfeld makes a sauce of fresh sorrel, butter, shallots, cream, and lemon juice. Each oyster sits in its half shell atop a dollop of the sauce and bakes until plump. They are served topped with fine strips of fresh sorrel. Briny oyster meets tart sorrel gentled with cream and butter. Does...



Flavoring with Olive Oil
Clare Gordon-Smith
1841724432
Apr 2003
Paperback
·
 
Book Description
Flavoring with Olive Oil showcases 30 dishes from the Mediterranean, with recipes like Chicken Breasts with Prosciutto and Rosemary oil.

About the Author
Clare Gordon-Smith is the Food Editor of the award-winning British women's magazine, Marie-Claire. She was previously the Food Editor for Prima Magazine, and has also worked on the prestigious food magazines Taste and A la Carte. All Clare's dishes bear her special trademark - they are always quick and easy to prepare, with maximum impact on the eye and on the palate. Her food is just like she is - modern, innovative and full of fun! --This text refers to the Hardcover edition.


A Spoonful of Ginger
Nina Simonds
0375400362
Jan 1999
Hardcover
·
 
Book Review
Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.

And lovers of fine food need not despair--medical advice is kept brief, presumably to make room for more delicious recipes. For example, Steamed Fish with Black Mushrooms and Prosciutto makes no claims to cure anything but hunger. And any volume on health food that features a substantial section on pork (check out Spicy Pork Tenderloin with Leeks and...



Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs
Jerry Traunfeld
0684839768
March 2000
Hardcover
·
 
Book Review
Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why. It is hard to get through even the first chapter, on soups, without starting a shopping list for making Green Gazpacho, a cooling blend of cucumbers and green pepper with spearmint, parsley, and cilantro, or Herbal Chicken Noodle Soup, lavish with fresh basil, chives, tarragon, and marjoram.

After enticing you with the story of his signature dish, a green salad made with up to 30 ingredients, each...


  ©BookFinder USA LLC.
  All rights reserved.