Sunday, November 13, 2016

BOOKS: Herb and Spice Reference Books for Gardeners and Cooks

The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World                                    
Author: Padma Lakshmi
Hardcover: 352 pages
Publisher: Ecco (October 4, 2016)
Language: English
ISBN-10: 0062375237
ISBN-13: 978-0062375230

From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice.

Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City.

Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

The Encyclopedia of Herbs, Spices, & Flavorings
Author:  Elisabeth Lambert Ortiz
Hardcover: 288 pages
Publisher: DK ADULT (September 15, 1992)
ISBN-10: 1564580652
ISBN-13: 978-1564580658

From Library Journal

This impressive reference is far more encompassing than its title may at first indicate, for in addition to herbs and spices, it covers not only extracts and essences but also such flavorings as oils and vinegars, garlic, sauces and condiments, edible flowers, and more. The excellent full-color photographs of ingredients, particularly of less familiar ones used in ethnic cuisines, are invaluable, but there are also very useful step-by-step photos of various kitchen techniques. Ortiz is the author of highly regarded cookbooks on the cooking of the Caribbean, Spain and Portugal, and Latin America, among others, and here she includes almost 200 recipes from cuisines around the world. Beautifully illustrated and packed with information not readily available elsewhere, this is an essential purchase.
Copyright 1992 Reed Business Information, Inc.

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