The Encyclopedia of herbs, spices & flavourings
Author(s)
Bibliographic Information
The Encyclopedia of herbs, spices & flavourings
（A Dorling Kindersley book）
Dorling Kindersley, 1992
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Description and Table of Contents
Description
This illustrated encyclopaedia includes more than 150 herb- and spice-based recipes - classic mixtures, as well as new and original ideas, together with detailed step-by-step preparation and cooking techniques. There are over 750 specially commissioned photographs of every source plant from around the world. Profile pages show the plant or spice itself and how it is used - chopped, dried, snipped, ground or rubbed. The book covers the entire range of culinary seasonings and flavour enhancers, including edible flowers, roots and grasses; details flavour groupings used to produce authentic ethnic dishes with menu guides and lists of traditional ingredients; revives traditional recipes such as spiced butters, candying and crystallizing, flavoured oils and vinegars, scented sugars and honey. All ingredients are now readily available in UK supermarkets or ethnic food shops. By the author of "The Food of Spain and Portugal" and "The Festive Foods of Mexico" and was also a consultant to the "Time Life" series "Foods of the World" and "Good Cook". Elizabeth Lambert Ortiz has written about food and travel for "Taste", "A La Carte" and "Gourmet" magazines.
Table of Contents
- Growing, drying and storing herbs
- edible gifts
- profiles - kitchen herbs, including chives, chervil, lemon balm, burnet, rosemary, tansy, herb bundles
- profiles - kitchen spices, including galangal, saffron, cumin, nigella, sesame seeds, tamarind, vanilla, star anise and chilli
- flavours of the world
- vegetable and fruit flavourings
- extracts, essences, fruit purees and sugars
- edible leaves, flowers, floral waters and seaweed
- oils, vinegars, butters and yogurts
- sauces, preserves, chutneys and relishes
- coffee, tea and spiced drinks.
by "Nielsen BookData"
