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Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market Paperback – January 1, 2006

4.2 out of 5 stars 29 customer reviews

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Frequently Bought Together

  • Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
  • +
  • Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
  • +
  • Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut
Total price: $40.49
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Editorial Reviews

From Publishers Weekly

This handy pocket-sized reference, a virtual dictionary of herbs and spices, is small enough to tote along to the farmer's market, grocery or specialty spice store, and might just contain everything you ever wanted to know about seasonings. Each alphabetically listed entry includes alternate names in different languages and cuisines; explanations of the herb or spice's history, origins, aroma, flavor, physical appearance or other facts; information on storage; and a valuable section on "Food Affinities," which will help cooks understand what flavors go well together (for instance, horseradish goes nicely with "apple, beet, corned beef, cream, cream cheese, ham, lemon, potato, pumpernickel bread, raw seafood, roast beef, salmon, sour cream [and] vinegar"). Each entry also contains serving suggestions or recipes; the cannabis listing, for example, explains that fresh green marijuana leaves may be dipped into melted butter, sprinkled with salt and eaten. Other unusual profiles include those of MSG, a flavor enhancer; pink pepper; and asafetida, a "strong-smelling, even stinking, dried brownish resin" that can be unpleasant to the uninitiated. Recipes are indexed separately, which means that this great tool also doubles as a cookbook. An extensive photo insert will help shoppers identify ingredients. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Aliza 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.
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Product Details

  • Series: Field Guide
  • Paperback: 384 pages
  • Publisher: Quirk Books (January 1, 2006)
  • Language: English
  • ISBN-10: 1594740828
  • ISBN-13: 978-1594740824
  • Product Dimensions: 4.5 x 1 x 5.9 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #673,328 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Lynn Harnett VINE VOICE on May 10, 2006
Format: Paperback
Part of a series which also includes guides to Produce, Meat, Cocktails and Stains, this useful and attractive little book contains a wealth of information on herbs from Angelica to Wild Lime Leaf and spices from Ajwain to Wasabi.

Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe.

Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book.

The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book.

--Portsmouth Herald
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Format: Paperback
My favorite feature of this guide is the flavor affinities list for each item. The affinities list helps with menu planning and gives you more options for the spice or herb's use. The fact that this book has actual recipes rather than serving suggestions is a bonus. I have a couple of other herb/spice guides, but am most taken with this one.
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Format: Paperback Verified Purchase
Whether you are a new or experienced cook - this is a great companion on food shopping trips.

Of course, you shop to a recipe that you're planning to serve - right?

Once you've decided WHAT you're going to serve, this handy guide helps you recognize the Herbs and Spices you need for your recipe.
It just doesn't get any easier.
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Format: Paperback Verified Purchase
Book is really what it's title says - Field guide.
It have a lot of useful info about seasonings.

You definitely would found something you didn't know in this book.

It's size is small enough to take with you when you go to market.
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This kitchen "Field Guide" is fun to use in educating about most primarily available herbs and spices and many others that may be harder to find or forage for.
There are fun facts about the various historical uses of it's subjects and the full color photos are wonderful.
It's not really a field guide per se...not for finding and identifying plants in the wild, but it is great for navigating the subtle variations in herb/spice varieties and their specific culinary uses.
The book is well organized, small enough to cart around with you through the market or garden, and seems to be well researched.

Happy cooking!
M.
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Format: Paperback
A recently widowed friend remarked she knew nothing about seasoning because only a few bland recipes had been acceptable for so many years. This book was the perfect gift, an introduction to informally testing out new flavors. By making groaning shelves at the market appear inviting rather than intimidating, the bright photos and common sense advice remove the mystery, making it fun to "play" in the kitchen.
This is the perfect companion to Ms. Green's "Field Guide to Produce."
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Format: Paperback
I agree that the flavor affinities featured in this book make it an outstanding resource. This book is essential for anyone who grows or uses fresh herbs. One difference between this book and the field guide to produce is that each herb and spice entry features a recipe. This book makes a great gift to anyone who enjoys cooking fresh, flavorful food.
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This book on herbs is very well written and complete. It makes good reading as it is entertaining as well as informative. I highly recommend this book, even if you have others on the same subject.............DFW
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