Synopses & Reviews
More than 200 herbs, spices, essences, aromatics, oils, and vinegars are beautifully photographed. In the Encyclopedia of Herbs, Spices and Flavorings, contributing editor Elisabeth Lambert Ortiz, an authority on international cuisine, has created a comprehensive sourcebook featuring invaluable information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees -- virtually every seasoning a cook might want to use. Each entry contains a spoonful of history, instructions on how to use each ingredient, the ingredient's affinity with other flavorings or foods, special preparation techniques, and decorative uses. More than 750 spectacular full-color photographs show precisely what each ingredient looks like and how to use it effectively. Many-Flavored Recipes: Each entry focuses on a tempting recipe that shows the ingredient to its best advantage. Over 185 recipes range from classics using everyday "spice rack" items to exotic taste treats. Complete instructions for making floral waters, flavored vinegars and oils, jams and jellies are also included. Recreate International Cuisines: With this beautiful and comprehensive book, cooks will learn how to create the distinctive flavors that define the great culinary regions of the world. Here at last is "the" sourcebook for those who know that spice is the variety of life.
Includes bibliographical references (p. 287) and index.