Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color

by Julie Sahni

Book Overview

In recent years, cooks in this country have enjoyed an unprecedented access to an entire world's worth of herbs and spices. A dozen years ago, for example, a Thai staple like lemon grass was... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0688069762
• ISBN13: 9780688069766
• Release Date: June 1996
• Publisher: William Morrow & Company
• Length: 301 Pages
• Weight: 2.25 lbs.
• Dimensions: 1.0" x 8.4" x 10.3"

Customer Reviews

Tantalise your taste buds!

No doubt about it, Ms. Sahni knows her spices and herbs. Starting with a familiar and everyday cooking ingredient such as allspice, her book runs the gamut to more unfamiliar or uncommon herbs and spices: ajowan, annatto, epazote and sumac to name a few. Not only does she share the best way to use them all in cooking, but she also informs us of their country of origin and medicinal uses. The recipes included in the book highlight the aromatic characteristics of each of the herb or spice used. She even has 10 recipes for spice and herb blends: Cajun spice, jerk spice, herb citrus and BBQ spice are some examples. A handy spice and herb reference guide and recipe book rolled into one.

An amazing find

While Julie Sahni is very well-known for her Indian cookbooks, this one is an unsung joy. She has an incredible way of mixing different tastes together to create something wonderful. If you like to experiement with spices and ethinc flavors, this is a must-have book for your. She layers on the flavors in some of the recipes in combinations that are surprising but delicious. My favorites include Blueberry-Saffron pie, Chicken Escabeche and her salsas and sauces.Enjoy!