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1 Burnside Cooking and Food- Herbs and Spices

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Herb Mixtures and Spicy Blends

by

Herb Mixtures and Spicy Blends Cover

 

Synopses & Reviews

Publisher Comments:

Seasonings that you can make at home — More than 100 recipes from herb shops and herb farms across North America!

From herbal teas to popcorn seasoning, from no-salt blends to spicy ethnic mixes, Herb Mixtures & Spicy Blends offers easy recipes for delicious, healthful eating.

Why not add Kate's Savory Seasoning, Taos Lightning Chili Powder, and Fanny Couch's Pungent Curry Powder to the oregano and basil already on your herbal spice rack? Jazz up your family's favorite soups, salads, meats and vegetables, and desserts with one of these homemade blends developed by specialty herb shops.

-- Recipes that add flavor, not salt or fat, to your favorite dishes

-- Ethnic blends, including Mexican, Cajun, Thai, Indian, and Italian

-- Homemade customized seasonings for seafood, wild game, chicken, and beef

-- Recipes for using blends in appetizers, vegetable dishes, main courses, desserts, snacks and teas

-- Instructions for drying and storing herbs, bottling and labeling mixtures

-- Suggestions for creating gift baskets

Synopsis:

Cooks either buy them or grow them, but herbs have become essential ingredients in the average kitchen. Herbal entrepreneurs actively engaged in aspects of growing, selling, teaching, or writing have contributed recipes to this compendium featuring tasty mixtures aimed at enhancing everything from appetizers to entrees. Blends to flavor cheese spreads and potato dishes are followed by spicy combinations for pastas, soups, vegetables, and main dishes of meat, fish, or poultry. Ethnic fare and blended herbs for assorted teas complete the offerings. Of particular interest are the brief introductions to individual herbalists. 

Synopsis:

From herbal teas to popcorn seasoning, from no-salt blends to spicy ethnic mixes, this book offers easy recipes for delicious, healthful eating. Readers will learn to mix their own spice blends and use them in recipes to create their own Thai, Mexican, Cajun, Italian, and Indian cuisine and more. With instructions for drying and storing herbs, bottling and labeling mixtures, and creating gift baskets, this book will be much loved by cooks and gardeners alike. A selection of the Book-of-the-Month Club's Good Cook Club.

Description:

Includes bibliographical references (p. 146) and index.

About the Author

Author Maggie Oster has been cooking since she was five years old. A trained horticulturist, freelance writer and photographer, Maggie has also written other Storey book titles including Herbal Vinegar and Herb Mixtures and Spicy Blends. In addition, she has written the books The Potato Garden, Flowering Herbs, Gifts and Crafts from the Garden and Recipes from an American Herb Garden. She attended graduate school at Cornell University, and was former editor of an indoor and container-gardening magazine based in Seattle, Washington. Maggie has also contributed to Rodale's Basic Natural Foods Cookbook, has written monthly columns for The Weekend Gardener Journal and Louisville Today magazines, and won an award for an article and photographs on cooking with edible flowers in The Newark Star-Ledger. She lives in Kentucky.

Table of Contents

Introduction by Maggie Oster

1 Appetizers, Butters, and Dressings

2 Multipurpose Blends

3 No-Salt Blends

4 Meat and Seafood Seasonings

5 Make It Spicy!

6 Italian Seasonings

7 Specialty Blends

8 Bread and Dessert Blends

9 Herbal Teas and Beverages

Suppliers

State-by-State Listing of Contributors

Converting Recipe Measurements to Metric

Related Reading

Custom Labels

IndeX

Product Details

ISBN:
9780882669182
Editor:
Balmuth, Deborah
Introduction:
Oster, Maggie
Introduction by:
Oster, Maggie
Introduction:
Oster, Maggie
Editor:
Balmuth, Deborah
Author:
Oster, Maggie
Author:
Balmuth, Deborah L.
Author:
Balmuth, Deborah
Publisher:
Storey Publishing
Location:
Pownal, Vt. :
Subject:
Cookery
Subject:
Herbs, Spices, Condiments
Subject:
Cookery (herbs and spices)
Subject:
Herbs
Subject:
Spices
Subject:
Cookery (Herbs)
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Cooking and Food-Sauces Salsa and Condiments
Subject:
COOKING / Beverages/Coffee & Tea
Subject:
Cooking-Regional & Ethnic - International
Copyright:
Edition Description:
Trade Paperback
Series Volume:
1948
Publication Date:
19960131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
7 3/8 x 9 1/4
Pages:
160
Dimensions:
9.14x7.37x.42 in. .73 lbs.

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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
Home and Garden » Gardening » Herbs
Metaphysics » General

Herb Mixtures and Spicy Blends Used Trade Paper
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$6.50 In Stock
Product details 160 pages Storey Publishing - English 9780882669182 Reviews:
"Synopsis" by ,
Cooks either buy them or grow them, but herbs have become essential ingredients in the average kitchen. Herbal entrepreneurs actively engaged in aspects of growing, selling, teaching, or writing have contributed recipes to this compendium featuring tasty mixtures aimed at enhancing everything from appetizers to entrees. Blends to flavor cheese spreads and potato dishes are followed by spicy combinations for pastas, soups, vegetables, and main dishes of meat, fish, or poultry. Ethnic fare and blended herbs for assorted teas complete the offerings. Of particular interest are the brief introductions to individual herbalists. 
"Synopsis" by , From herbal teas to popcorn seasoning, from no-salt blends to spicy ethnic mixes, this book offers easy recipes for delicious, healthful eating. Readers will learn to mix their own spice blends and use them in recipes to create their own Thai, Mexican, Cajun, Italian, and Indian cuisine and more. With instructions for drying and storing herbs, bottling and labeling mixtures, and creating gift baskets, this book will be much loved by cooks and gardeners alike. A selection of the Book-of-the-Month Club's Good Cook Club.
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