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Field Guide to Herbs & Spices (Field Guide) [Paperback]

By Aliza Green, Ariel Godwin (Translator), M.d. Joseph S. Bujak, John Buscema (Illustrator), Humberto Ramos (Illustrator), John Reisbord (Editor) & Cory Doctorow
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Item Number 390283  
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Item Specifications...

Pages   313
Est. Packaging Dimensions:   Length: 1" Width: 4.75" Height: 5.25"
Weight:   0.8 lbs.
Binding  Softcover
Release Date   Feb 9, 2006
Publisher   Quirk Books
ISBN  1594740828  
EAN  9781594740824  


Availability  0 units.


Item Description...

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!


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.

Buy Field Guide to Herbs & Spices (Field Guide) by Aliza Green, Ariel Godwin, M.d. Joseph S. Bujak, John Buscema, Humberto Ramos, John Reisbord & Cory Doctorow from our Christian Books store - isbn: 9781594740824 & 1594740828

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More About Aliza Green, Ariel Godwin, M.d. Joseph S. Bujak, John Buscema, Humberto Ramos, John Reisbord & Cory Doctorow

Register your artisan biography and upload your photo! Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012), The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http: //www.alizagreen.com.Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http: //www.stevelegato.com.

Aliza Green has published or released items in the following series...
  1. Field Guide


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Product Categories
1Books > Subjects > Cooking, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments   [111  similar products]
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Reviews - What do our customers think?
The 'Hortus Siccus' for your Kitchen Bookshelf  Jan 21, 2008
This is an awesome little book on herbs and spices.Not only does it describe the history and status of the herb,it also has a recipe for each spice and herb presented.It also lists the scientific nomenclature for each as well as the various ethnocentric names,from around the world.Caveat emptor is cautioned and serving suggestions advised.There is even a small addendum of 'Spice mixtures' added,at the closing of the book.In medii rebus,there is a helpful visual photo presentation of the herbs and spices discussed.This spice book will awaken your dishes and best promotes rejuvenescene,much better than the modern artificial additives.
 
book review  Mar 14, 2007
the book was very easy to read, had a lot of information in it.
 
Herbs & Spices  Aug 5, 2006
This is a very nice book and especially so for visual people.
 
"Flavor Affinities" a huge help   Jul 17, 2006
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.
 
Packed with information - and recipes too!  May 10, 2006
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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