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.
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Book Description
Editorial Reviews
From Library Journal
This impressive new 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.
Copyright 1992 Reed Business Information, Inc.
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Most Helpful Customer Reviews
27 of 27 people found the following review helpful:
5.0 out of 5 stars
Herb & Spice Heaven,
This review is from: The Encyclopedia of Herbs, Spices, & Flavorings (Hardcover)
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
19 of 19 people found the following review helpful:
5.0 out of 5 stars
A parts list of anything worth eating,
By Tony Dombroski RN (webmaster@nurseone.com (Oakland, California) - See all my reviews
This review is from: The Encyclopedia of Herbs, Spices, & Flavorings (Hardcover)
An essential reference to anyone who thinks of their kitchen the way Picasso thought about his studio. In a medical sense, we are often tasked with counselling patients to change their diet but lack the expertise to use flavor to enhance healthy. This volume will fill in those gaps. Really this is like the parts list to anything flavorful...at home both on the coffeetable for it's beautifull photographs and in the kitchen for it's reference value. No longer will you stare at those unknown vegetables in the produce market ignorantly.
16 of 16 people found the following review helpful:
5.0 out of 5 stars
Everything from Agar-Agar to Zahtar,
By sfbibliophile "sfbibliophile" (San Francisco, CA USA) - See all my reviews
This review is from: The Encyclopedia of Herbs, Spices, & Flavorings (Hardcover)
If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one. I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:-Introduction 'Nough said. Buy this book, you can't beat the price and you'll love the content! Check out the sample pages for a glimpse of what you're in for.
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