Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.
Most cooks are familiar with the good old favourites: parsely and thyme, cinnamon, nutmeg and vanilla. But what on earth is wattle seed? Is horseradish a herb or a spice? Can tumeric really be white? And why do I always have to pick twiggy bits of rosemary out of a stew? DK's classic reference book, Herb & Spice, can answer all these questions and more.
Explaining exactly how to prepare and cook with each part of the herb and spice, this deliciously evocative reference guide describes how herbs and spices are used in their native cuisines, with examples of classic dishes, and is also a thoroughly practical guide to achieving creditable results in the kitchen.
Creatively ordered by aroma and taste, over 120 herbs and spices are photographed in mouthwatering detail to show which parts of the plant can be used in fresh and dried form. Tasting notes provide a fine impression of what to expect in terms of flavour. Essential information on where to buy and how to store is also included, along with guidelines for growing your own herbs.
In addition, the book features preparation techniques from stripping to rubbing, roasting, pounding and grinding. And, because everyone wants to know what to do with herbs and spices, the book concludes with an international selection of recipes for aromatic herb and spice blends and condiments, from the curiously personal Moroccan ras el hanout to Indonesian sambal.
- Over 120 herbs and spices, grouped by aroma and taste
- Brilliantly clear pictures of every form of herb and spice available for culinary use, with special emphasis on how to prepare and cook with it
- Expert advice on buying and storing
- Essential step-by-step preparation techniques including dry roasting (spices) and preserving (herbs)
