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2 Burnside Cooking and Food- Herbs and Spices

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The Spice Lover's Guide to Herbs & Spices

by

The Spice Lover's Guide to Herbs & Spices Cover

 

Synopses & Reviews

Publisher Comments:

"The mere word 'spice' conjures up images of sailing ships and treasures from distant lands. Wars have been waged for cargos of cloves from the Banda Islands and empires bought and sold for trading rights to nutmeg. Ransoms and tribute were paid to the Emperor with spices in the days of old, outstripping even the value of gold. They all know that the secret to revealing food's wonders was in the spice."

—Tony Hill

Ingredients from around the world are more widely available to today's cooks than ever before, putting an international array of culinary possibilities within easy reach. An Understanding of herbs and spices is essential to making the most of this new "global Kitchen"—and Tony Hill's comprehensive, up-to-date resource is the ultimate guide to cooking with the seasonings that bring the world's cuisines to life.

In lively fashion, The Contemporary Encyclopedia of Herbs and Spices offers in-depth information on more than 350 herbs, spices, and spice blends. Entries range from familiar favorites like allspice to less familiar choices such as Kaffir limes leaves, and from American blends like Memphis-style dry rubs to more exotic seasonings such as Tunisian five-spice. Defining spice as any part of a plant that adds significant flavor—including seeds, barks, fruits, roots, leaves, stems, resins, flowers, and pods—this encyclopedia covers everything from availability to historical and botanical origins to cooking guidelines, plus more than 75 recipes that bring this colorful culinary world to life.

As acclaimed spice merchant and author Tony Hill writes, food is the passport to other cultures, and it is almost always the herbs and spices native to a region that create the "signature" taste people recognize and crave. Whether it's choosing between Allepo or maresh pepper, deciding whether to use Greek or Mexican oregano, or selecting just the right chile to turn up the heat in fresh salsa, the information in this invaluable reference will help you bring authentic flavor to any dish, no matter what its place of origin.

International in scope, with an eye toward up-to-the-minute seasonings, the encyclopedia explores the rich spectrum of herbs and spices used in cuisines all over the globe. Packed with need-to-know information, it is an invaluable tool that culinary enthusiast will turn to time and again.

Synopsis:

IACP Award finalist! The most comprehensive and international guide of its kind– now in a new, affordable paperback edition

Here is the perfect gift for seasoned spice lovers and new cooks who have a taste for adventure. This paperback edition of The Contemporary Encyclopedia of Herbs and Spices is packed with information on 250 herbs and spices– including the botanical name, origin, history, flavors, and culinary uses of each– and more than 100 of the author’ s original spice blen recipes. Complete with more than 200 color photographs and a stylish, fresh cover design, this book is an essential herb and spice resource, from A (Ajwain) to Z (Zedoary).

Tony Hill (Seattle, WA) is the owner of World Merchants Spice, Herb & Teahouse in Pike Place Market in Seattle. The company’ s retail and wholesale operations sell to top restaurateurs and consumers from around the world. The author has been featured in Food & Wine and the New York Times.

Synopsis:

IACP Cookbook Award Finalist

Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.

"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."

—Regina Schrambling, Los Angeles Times

"Even those who never cook may find themselves often dipping into this intriguing read."

—CeCe Sullivan, The Seattle Times

Synopsis:

IACP Cookbook Award Finalist

Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.

"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."

—Regina Schrambling, Los Angeles Times

"Even those who never cook may find themselves often dipping into this intriguing read."

—CeCe Sullivan, The Seattle Times

About the Author

TONY HILL was for many years the owner of World Merchants Spice, Herb & Teahouse in Pike Place Market in Seattle, for which he traveled near and far to buy spices and tea directly from growers. He has been featured in Food & Wine and the New York Times.

Table of Contents

Forward by "TBA Industry Notable".

Acknowledgements.

Introduction.

"Spice" Defind.

SECTION ONE: PURE SPICES.

1. Ajwain.

2. Allspice.

3. Angelica.

4. Anise, Brown.

5. Anise, Black.

6. Anise-Hyssop.

7. Annatto.

8. Arrowroot.

9. Asafetida.

10. Avocado Leaf.

11. Barberry.

12. Basil.

13. Bay Leaf, Turkish.

14. Bay Leaf, Californian.

15. Bay Leaf, Indian.

16. Bay Leaf, Indonesian.

17. Black Lemon.

18. Black Salt.

19.Boldo Leaf.

20. Borage.

21. Bread Clover.

22. Bush Tomato.

23. Candle Nut.

24. Caraway.

25. Cardamom, Green & White.

26. Cardamom, Thai.

27. Cardamom, Black.

28. Catnip.

29. Celery.

30. Chervil.

31. Chicory.

32. Chiles.

33. Chives.

34. Cicely.

35. Cinnnamon, True Cinnamon.

36. Cinnnamon, Indonesian Cassia-Cinnamon.

37. Cinnnamon, Chinese Cassia-Cinnamon.

38. Cinnamon, White Cinnamon.

39. Cilantro.

40. Cloves.

41. Coriander, European.

42. Coriander, Indian.

43. Cream of Tarter.

44. Cubeb.

45. Culantro.

46. Cumin, Brown.

47. Cumin, Black.

48. Curry Leaf.

49. Dill.

50. Epazote.

51. Fenugreek.

52. Fennel.

53. Fingerroot.

54. Galangal, Greater.

55. Galangle, Lesser.

56. Gale.

57. Garlic.

58. Ginger.

59. Golpar.

60. Grains of Paradise.

61. Horseradish.

62. Hyssop.

63. Juniper.

64. Kaffir Lime.

65. Kencur.

66. Kokum.

67. Lavender.

68. Lemon Grass.

69. Lemon Myrtle.

70. Lemon Verbena.

71. Licorice.

72. Mace.

73. Mahleb.

74. Mango Powder.

75. Marjoram.

76. Mints.

77. Mitsuba.

78. Mountain Pepper.

79. Mugwort.

80. Mustard Seeds, Yellow, Brown, & Black.

81. Nigella.

82. Nutmeg.

83. Oregano, Mediterranean.

84. Oregano, Mexican.

85. Paprika.

86. Parsley.

87. Peppercorn, Black, Green, White,m & 'True" Red.

88. Peppercorn, Long.

89. Peppercorn, Negro.

90. Pepperleaf.

91. Pink Pepper Berries.

92. Pomegranate Seed.

93. Poppy.

94. Rose Petals.

95. Rosemary.

96. Saffron.

97. Safflower.

98. Sage.

99. Sassafras.

100. Savory, Summer & Winter.

101. Screwpine.

102. Sea Salts.

103. Sesame Seed.

104. Seaweed.

105. Shiso.

106. Sichuan Pepper.

107. Star Anise.

108. Sumac.

109. sweet Flag.

110. Sylphium.

111. Tarragon.

112. Tamarind.

113. Thyme.

114. Turmeric.

115. Vanilla Bean.

116. Vietnamese Coriander.

117. Wattle Seed.

118. Wasabi.

119. Zedoary.

SECTION TWO: BLENDED SPICES.

1. Americas Blends.

2. Mexican Blends.

3. Central and South American Blends.

4. Caribbean Blends.

5. Northern European Blends.

6. Central European Blends.

7. Medieval Blends.

8. French Blends.

9. Mediterranean Blends.

10. Russian Blends.

11. Middle Eastern Blends.

12. Indian Subcontinent Blends.

13. African Blends.

14. Asian Peninsula Blends.

15. Chinese Blends.

16. Pacific Island Blends.

17. Japanese Blends.

 

 

Product Details

ISBN:
9780764597398
Manufactured:
Wiley Publishing
Publisher:
Houghton Mifflin Harcourt (HMH)
Manufactured:
Wiley Publishing
Author:
Hill, Tony
Subject:
Herbs
Subject:
Cookery (Herbs)
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Herbs, Spices, Condiments
Subject:
Cooking and Food-Sauces Salsa and Condiments
Subject:
Cooking
Copyright:
Edition Description:
Trade Paper
Publication Date:
20050916
Binding:
TRADE PAPER
Language:
English
Illustrations:
Y
Pages:
432
Dimensions:
9.25 x 7.5 in

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Related Subjects


Business » Management
Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments

The Spice Lover's Guide to Herbs & Spices Sale Trade Paper
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Product details 432 pages John Wiley & Sons - English 9780764597398 Reviews:
"Synopsis" by , IACP Award finalist! The most comprehensive and international guide of its kind– now in a new, affordable paperback edition

Here is the perfect gift for seasoned spice lovers and new cooks who have a taste for adventure. This paperback edition of The Contemporary Encyclopedia of Herbs and Spices is packed with information on 250 herbs and spices– including the botanical name, origin, history, flavors, and culinary uses of each– and more than 100 of the author’ s original spice blen recipes. Complete with more than 200 color photographs and a stylish, fresh cover design, this book is an essential herb and spice resource, from A (Ajwain) to Z (Zedoary).

Tony Hill (Seattle, WA) is the owner of World Merchants Spice, Herb & Teahouse in Pike Place Market in Seattle. The company’ s retail and wholesale operations sell to top restaurateurs and consumers from around the world. The author has been featured in Food & Wine and the New York Times.

"Synopsis" by , IACP Cookbook Award Finalist

Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.

"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."

—Regina Schrambling, Los Angeles Times

"Even those who never cook may find themselves often dipping into this intriguing read."

—CeCe Sullivan, The Seattle Times

"Synopsis" by ,
IACP Cookbook Award Finalist

Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read.

"Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there."

—Regina Schrambling, Los Angeles Times

"Even those who never cook may find themselves often dipping into this intriguing read."

—CeCe Sullivan, The Seattle Times

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