About the Book
With information on over 60 herbs and 60 spices, this reference book can answer all these questions and more. It contains: expert advice on buying and storing herbs and spices; step-by-step preparation techniques including dry roasting (spices) and preserving (herbs); field-to-table feature spreads; and classic and modern herb and spice mixes, rubs, pastes, marinades, salsas, oils and condiments.
Table of Contents:
Herbs - introducing herbs: fresh and mild herbs - parsley, purslane, claytonia, borage, salad burnet; perilla, mitsuba, orache; sweet herbs - marigold, basil, Asian basils, bay, myrtle, angelica, scented geranium, sweet cicely, lavender, woodruff, pandan; citrus or tart herbs - bergamot, lemon balm, Vietnamese basil, lemon verbena, sassafras, sorrel, houttuynia, rice paddy herb; liquorice or anise herbs - chervil, tarragon, dill, fennel, agastache; minty herbs - mint, calamint, catnip; oniony herbs - garlic, green onion, chives, Chinese chives; pungent and spicy herbs - oregano and marjoram, rosemary, sage, thyme, savory, micromeria, coriander, culantro, rau ram, rocket, wasabi, horseradish, watercress, epazote, mugwort; preparing herbs - stripping, chopping and pounding herbs, drying and rubbing herbs, making vinegars, oils and butters. Spices - introducing spices: nutty spices - sesame, nigella, poppy, mahlab, wattle; sweet spices - cinnamon, cassia, coriander, juniper, rose, vanilla, akudjura, pink pepper, paprika; acidic and fruity spices - tamarind, sumac, barberry, pomegranate, kokam, amchoor; citrus spices - lemon grass, kaffir lime, galangal, lemon myrtle, citrus; liquorice or anise spices - star anise, anise, liquorice; warm and earthy spices - saffron, cardamom, black cardamom, cumin, caraway, nutmeg, mace, turmeric, zedoary, curry leaves, annatto; bitter or astringent spices - capers, ajowan, feugreek, mastic, safflower; pungent spices - pepper, cubeb, aromatic leaves, mountain pepper, grains of paradise, Sichuan pepper and sansho, fresh ginger, dried ginger, allspice, cloves, asafoetida, mustard, chillies; preparing spices - bruising, grating, slicing and shredding spices, dry roasting and frying spices, grinding, crushing and making spice pastes, preparing fresh chillies, preparing dried chillies. Recipes - blending herbs and spices: herb mixtures; spice mixtures; sauces and condiments; marinades. Cooking with herbs and spices: soups and light dishes; fish; meats; vegetables; pasta, noodles and grains; desserts and drinks.
About the Author :
Jill Norman has published books on food and drink for many years. She is the author of DK's 'Classic Herb Cookbook' and the successful 'The Complete Book of Spices'. Jill is the editor of Elizabeth David's books and now the Literary Trustee of the David Estate, and she recently updated all the herbs and spices entries in the Encyclopedia Britannica.
