Field Guide to Herbs & Spices How to

It's the little things like herbs and spices that make a meal taste so good-a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt. For the reader who doesn't know thyme from sage, Field Guide to Herbs & Spices comes to the rescue. This new title in the wildly successful Field Guide series comes in a handy, portable size with photos of over 200 seasonings cross-referenced to the detailed text. Knowing a spice's history, season, properties and pairings, readers will soon be flavouring dishes like a pro.

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

Introduction	p. vii
Herbs	p. 2
Angelica	p. 4
Anise Hyssop and Hyssop	p. 6
Australian Native Herbs	p. 9
Basil	p. 12
Bay Leaf and California Bay Leaf	p. 17
Borage	p. 20
Calamint	p. 22
Cannabis	p. 24
Chervil	p. 26
Chives and Chinese Chives	p. 28
Cilantro, Culantro, and Vietnamese Coriander	p. 31
Curry Leaf	p. 35
Dill	p. 37
Epazote	p. 40
File	p. 42
Hibiscus Blossom	p. 44
Huacatay	p. 46
Indonesian Bay Leaf and Indian Bay Leaf	p. 48
Lavender	p. 50
Lemon Balm and Bergamot	p. 53
Lemon Verbena and Mexican Oregano	p. 55
Lemongrass	p. 58
Lovage	p. 60
Marjoram	p. 62
Mexican Native Herbs	p. 65
Mint	p. 68
Myrtle	p. 72
Nasturtium	p. 74
Oregano	p. 77
Pandanus	p. 80
Parsley	p. 82
Rose	p. 85
Rose Geranium	p. 88
Rosemary	p. 90
Rue	p. 93
Sage	p. 95
Savory	p. 98
Shiso	p. 101
Sorrel	p. 104
Tarragon	p. 106
Thyme	p. 109
Wild Lime Leaf	p. 112
Spices	p. 115
Ajwain	p. 116
Allspice	p. 118
Almond and Bitter Almond	p. 121
Amchur	p. 123
Anardana	p. 125
Anise	p. 127
Annatto	p. 129
Asafetida	p. 132
Australian Native Spices	p. 134
Barberry	p. 138
Capers	p. 140
Caraway	p. 143
Cardamom	p. 146
Celery Seed	p. 150
Chile Peppers	p. 152
Chinese Wolfberry	p. 159
Cinnamon and Cassia	p. 161
Citrus Seasonings	p. 165
Cloves	p. 170
Coriander Seed	p. 172
Cumin and Black Cumin	p. 174
Elderberry	p. 176
Fennel Seed	p. 180
Fenugreek	p. 183
Galangal	p. 185
Garlic	p. 188
Ginger	p. 191
Grains of Paradise	p. 194
Horseradish Root	p. 196
Juniper Berry	p. 198
Kokam	p. 201
Licorice	p. 203
Mahlab	p. 206
Mastic	p. 209
MSG	p. 211
Mustard Seed	p. 212
Nigella Seed	p. 216
Nutmeg and Mace	p. 218
Onions and Shallots	p. 221
Paprika	p. 225
Peppercorns	p. 228
Pink Pepper	p. 232
Poppy Seed	p. 234
Saffron	p. 238
Salt	p. 241
Sesame Seed	p. 246
Star Anise	p. 249
Sugar	p. 252
Sumac	p. 256
Szechuan Pepper	p. 259
Tamarind	p. 261
Truffles	p. 264
Turmeric	p. 268
Vanilla Bean	p. 271
Wasabi	p. 274
Spice Mixtures	p. 277
Table of Equivalencies	p. 289
Recipes Index	p. 292
Index	p. 295
Sources: Books	p. 309
Sources: Web Sites	p. 311
Acknowledgments	p. 312
Table of Contents provided by Ingram. All Rights Reserved.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Rent More, Save More! Use code: BBRENTAL

5% off 1 book, 7% off 2 books, 10% off 3+ books

Field Guide to Herbs & Spices How to Identify, Select, and Use Virtually Every Seasoning on the Market

Summary

Author Biography

Table of Contents

Supplemental Materials