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Field Guide to Herbs & Spices: How to Identify, Select, And Use Virtually Every Seasoning at the Market (Paperback)

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ITEM#: 10147302

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

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 be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes,Field Guide to Herbs & Spices is a must-have resource for every home cook.

Meals will never be the same again!


Dimensions 9.0x6.45x0.75
ISBN 9781594740824
Genre COOKING / Specific Ingredients / Herbs, Spices, Condiments
Format Paperback
Pages 313
Publisher Date 2006-02-09 00:00:00.0
Publisher Quirk Books
Copyright Year 2006
Height 5.25 in
Wdth 4.75 in
Thickness 1.0 in
Unit weight 0.8 lb
Language English
Subtitle How to Identify, Select, And Use Virtually Every Seasoning at the Market
Audience General/trade
Authors Green, Aliza

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