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6 books match the query 'Herbs, Spices, Condiments'

cover of Culinary Herbs and Spices of the World

Culinary Herbs and Spices of the World

Ben-Erik van Wyk

University of Chicago Press, 2014

For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency.
           
In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions.  
           
People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
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cover of Herbs for the Gourmet Gardener: A Practical Resource from the Garden to the Table

Herbs for the Gourmet Gardener

A Practical Resource from the Garden to the Table

Caroline Holmes

University of Chicago Press, 2014

The rise of the slow food movement and the return to home gardens mean cooks are donning gardening gloves as often as oven mitts. Modern cooking is heading back to its roots, with home cooks embracing local ingredients and down-to-earth recipes. With more and more of us discovering the delight of preparing and eating freshly harvested food, Herbs for the Gourmet Gardener is the indispensable guide to what to grow, cook, and eat.

A feast for the eyes and the table, this user-friendly resource traverses the realms of both the garden and the kitchen, addressing the cultivation, storage, and preparation of more than sixty herbs. Practical growing tips, fascinating histories, nutritional information, and classic recipes appear alongside botanical illustrations drawn from the Royal Horticultural Society’s cherished collection. With both familiar varieties and novel options, Herbs for the Gourmet Gardener will inspire you to create a world of new shapes, colors, and tastes.
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cover of Michigan Herb Cookbook

Michigan Herb Cookbook

Suzanne Breckenridge and Marjorie Snyder

University of Michigan Press, 2001

If you're interested in cooking with herbs and want to use the best of Michigan and the Midwest's seasonal foods, then this is the cookbook for you.

The recipe section is written for both the novice and the more experienced cook. Each recipe has helpful information about serving suggestions and menu ideas. Scattered throughout the book are handy tips related to foods, herbs, and cooking. In addition, Michigan Herb Cookbook includes a section on herb growing and designing in which planting, growing, freezing, drying, and storage tips for over thirty herbs are explained in detail.

You will find over 150 recipes in the book's seven chapters. More than half are low-fat, and there are many vegetarian favorites. Also, a chapter devoted to condiments and "little extras" contains various herb blend, vinegar, chutney, pesto, and sauce recipes, such as Sun-Dried-Tomato Pesto and Roasted Red Pepper Sage Sauce.

Suzanne Breckenridge, formerly a ceramics and cooking instructor, is now a food stylist and caterer. Marjorie Snyder is a freelance food writer, a cooking teacher at a junior college, and cofounder and president of the Madison Wisconsin Herb Society.

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cover of The Herb Garden Cookbook: The Complete Gardening and Gourmet Guide, Second Edition

The Herb Garden Cookbook

The Complete Gardening and Gourmet Guide, Second Edition

By Lucinda Hutson

University of Texas Press, 2003

Indulge your senses with the lively flavors, vivid colors, and tantalizing aromas of fresh herbs. This comprehensive guide gives you creative, festive recipes as well as valuable gardening information. With Lucinda Hutson's expert advice you'll discover how to:

  • Grow robust and flavorful herbs using organic gardening techniques.
  • Harvest and store herbs.
  • Prepare more than 150 delicious and innovative recipes.
  • Create intensely flavored herb butters and savory vinegars.
  • Garnish and flavor recipes with beautiful edible flowers.
  • Grow and use exotic herbs from Mexico and Southeast Asia.
  • Design menus for special occasions such as a fiesta for friends or a feast for two.
  • Find the best sources, including websites, for buying plants, seeds, and gourmet products.

Savor the Tuscan-inspired Panzanella, the continental Celebratory Niçoise Salad, or the Southwestern-spirited Pollo Picado. Lucinda's suggested recipe variations will turn you into a kitchen quick-change artist. Ideas for dazzling presentations make your meals as pleasing to the eye as they are to the palate. From rosemary and thyme to Mexican mint marigold and Thai basil, this is an essential guide for cooks and gardeners alike!

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cover of The Herbalist in the Kitchen

The Herbalist in the Kitchen

Gary Allen

University of Illinois Press, 2006

The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
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cover of The Pepper Lady's Pocket Pepper Primer

The Pepper Lady's Pocket Pepper Primer

Text and photographs by Jean Andrews

University of Texas Press, 1998

More than a quarter of the people on earth eat peppers every day of their lives, and true pepper lovers are always looking for better-tasting, hotter peppers. This handy, reliable guide makes finding them easy, as capsicum expert Jean Andrews shows you how to identify and use 42 peppers, both fresh and dried, commonly available in North American markets.

Andrews describes each pepper in detail, starting with its size, color, fruit shape, flesh, and pungency. She gives its common names, sources, and uses, and indicates other peppers that can substitute for it in recipes. Drawing on her vast store of pepper lore, she also includes notes and anecdotes about each pepper. Her color photographs illustrate all of the peppers.

In addition to the species descriptions, Andrews offers practical guidance on selecting and storing, roasting and rehydrating, and growing and harvesting peppers. She explains pepper nomenclature, describes the pungency factor, and notes the significance of color, aroma, flavor, and nutrition.

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