Field Guide to Herbs and Spices
How to Identify, Select, and Use Virtually Every Seasoning on the Market
By Aliza Green · 2015
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113 pages
113 pages
- About this editionISBN: 9781594748455, 1594748454Page count: 384Published: April 21, 2015Format: ebookPublisher: Quirk BooksLanguage: EnglishAuthor: Aliza GreenCreate CitationTable of contentsLearn to cook with over 200 herbs and spices with this handy guide featuring detailed plant profiles, flavor-packed recipes, and stunning photos.
Become an expert in flavor pairings and seasonings!
Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.
Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to ...Source: PublisherMore about this editionShow lessGet bookBuy DigitalThis editionAny editionBorrowEdit locationCancelCheck availability at libraries near youNo matching city or zip codeOther editions2006Quirk BooksPaperback384 pagesCommon terms and phrases½ cup¼ cupAddajwainallspiceAlmondannattoArabicaromaasafetidabasilbay leafbeansbeefberriesblack pepperblossomsboilbrownbuttercardamomcelerycheesechervilchickenchile pepperschilesChinesechiveschoppedcilantrocinnamonclovescolorcookiescookingcoriandercreamcrushedcumincurrydishesdrieddryepazotefennelfenugreekfishflavorflowersMore terms and phrasesShow lessAbout the workOriginally published: 2006Genres: Cookbook, Reference workSubject: Cooking / Reference, Cooking / Specific Ingredients / Herbs, Spices, Condiments, Reference / Personal & Practical Guides, Cooking / General, Cooking (Herbs), Cooking (Spices), Electronic books, HerbsSee moreAuthorAliza GreenAmerican chef and writerAliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce and Field Guide to Meat.Search Aliza GreenMore by authorGeorges Perrier Le Bec-fin RecipesBy George Perrier, Aliza GreenPhiladelphia's Le Bec-Fin restaurant consistently garners top ratings in national rankings. Now, in answer to patron demand, the famous chef at last reveals his secrets for making such favorite ...Making Artisan PastaHow to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and MoreBy Aliza GreenJames Beard Award-winning author Aliza Green shows you how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen. *Named one of the Top 100 ...Starting with Ingredients100 Delicious Ways to Make Use of What You've GotBy Aliza GreenFrom apples and zucchini to delicious meals, revolutionize your home cooking with this colorful, cheerful, and neatly organized edition of a kitchen classic.This reinvigorated, revamped collection of ...More booksPublisherMore from the publisher collectionTom Brown's Field Guide to City and Suburban SurvivalVolume 3By Tom Brown, Jr., Tom BrownPrepare for the worst with this practical survival guide from bestselling author Tom Brown.Today most Americans live in the city or suburbs—a safe, comfortable life, at least on the surface. Few of ...Tom Brown's Field Guide to Living with the EarthBy Tom Brown, Jr., Tom Brown, Brandt MorganIn the fourth book in his bestselling survival series, master tracker and outdoorsman Tom Brown, Jr. goes beyond survival and unlocks his personal storehouse of experience to share the secrets of ...More books
