The Encyclopedia of Herbs, Spices, & Flavorings
by Elisabeth Lambert Ortiz
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Book Summary Information
Author: Elisabeth Lambert OrtizEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1992-09-15
ISBN: 1564580652
Number of pages: 288
Publisher: DK ADULT
Book Reviews of The Encyclopedia of Herbs, Spices, & Flavorings
Book Review: Herb & Spice Heaven
Summary: 5 Stars
Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices.
If you think of the Coriander/Cilantro plant, cilantro is the herb and the seeds are known as coriander. This is why this book is so helpful as it explains the plants in detail. I didn't realize the root was also used in Thai curries. A recipe for Guacamole is included on the same two-page spread.
Elizabeth Lambert Ortiz is an authority on herbs and spices and international cuisine. She created this sourcebook in order to guide the reader to information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, coffees and just about every seasoning a modern cook needs to produce flavorful foods.
With 750 spectacular full-color photographs and 185 recipes you will learn how to create characteristic flavors that define cuisines of the world.
The Contents Include:
Growing and Harvesting Herbs
Drying and Preserving herbs
Edible Gifts
Kitchen Herbs: Chives, Dill, Angelica, Chervil, Tarragon, Borage, Tansy, Coriander/Cilantro, Lemongrass, Fennel, Hyssop, Bay, Lovage, Lemon Balm, Mint, Bee Balm, Sweet Cicely, Basil, Marjoram, Oregano, Parsley, Burnet, Rosemary, Sorrel, Sage, Savory, Thyme and Lemon Verbena.
Kitchen Spices: Galangal, Celery Seed, Annatto, Sassafras, Mustard, Chili, Paprika, Ajowan, Caraway, Spice Mixtures, Cassia, Cinnamon, Saffron, Cumin, Turmeric, Curry Powerders, Cardamom, cloves, Asafoetida, Star Anise, Juniper, Mace & Nutmeg, Nigella, Poppy Seeds, Allspice, Anise, Pepper, Sumac, Sesame Seeds,. Salt, Tamarind, Fenugreek, Vanilla and Ginger.
Flavors of the World: An absolutely amazing section on the traditional ingredients used in cultural cuisine all over the globe.
Vegetable and Fruit Flavorings
Extracts, Essences & Sweeteners
Edible Leaves & Flowers
Oils, Vinegars & Dairy Products
Sauces, Preserves & Condiments
Coffee, Tea & Spiced Drinks
Some of the recipes you might enjoy: Chiles Rellenos, Fruit Salad with Cardamom, Moroccan Preserved Lemons, Gingerbread Cookies, Rose Petal Ice Cream, Beet Salad with Walnut Oil Dressing and Roasted Red Pepper Sauce.
Did I mention how amazing this book is? If you love to cook, this is a must-have resource for your cookbook collection. It is also just pure fun to read!
Gorgeous Photography and oh, so wonderfully organized!
Books I know you will love is you enjoy this one:
The Herbfarm Cookbook by Jerry Traunfeld
How to Cook by Delia Smith
The Herbal Drugstore by Linda B. White, M.D.
Cooking A to Z by Jane Horn
Webster's New World Dictionary of Culinary Arts by Steven Labensky
The Quotable Cook by Kate Rowinski
~The Rebecca Review
Summary of The Encyclopedia of Herbs, Spices, & Flavorings
An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. 25,000 first printing.Herbs, Spices & Condiments Books
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