The Encyclopedia of Herbs, Spices, & Flavorings

by Elisabeth Lambert Ortiz

Book Overview

An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1564580652
• ISBN13: 9781564580658
• Release Date: January 1992
• Publisher: DK Publishing (Dorling Kindersley)
• Length: 288 Pages
• Weight: 3.37 lbs.
• Dimensions: 1.1" x 9.3" x 11.2"

Customer Reviews

Amazing. Still holds up

Really awesome book. Gives great descriptions about flavor profiles, recipes and jumping off points. I learned a lot

Herb & Spice Heaven

Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices. If you think of the Coriander/Cilantro plant, cilantro is the herb and the seeds are known as coriander. This is why this book is so helpful as it explains the plants in detail. I didn't realize the root was also used in Thai curries. A recipe for Guacamole is included on the same two-page spread. Elizabeth Lambert Ortiz is an authority on herbs and spices and international cuisine. She created this sourcebook in order to guide the reader to information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, coffees and just about every seasoning a modern cook needs to produce flavorful foods. With 750 spectacular full-color photographs and 185 recipes you will learn how to create characteristic flavors that define cuisines of the world. The Contents Include: Growing and Harvesting Herbs Drying and Preserving herbs Edible Gifts Kitchen Herbs: Chives, Dill, Angelica, Chervil, Tarragon, Borage, Tansy, Coriander/Cilantro, Lemongrass, Fennel, Hyssop, Bay, Lovage, Lemon Balm, Mint, Bee Balm, Sweet Cicely, Basil, Marjoram, Oregano, Parsley, Burnet, Rosemary, Sorrel, Sage, Savory, Thyme and Lemon Verbena. Kitchen Spices: Galangal, Celery Seed, Annatto, Sassafras, Mustard, Chili, Paprika, Ajowan, Caraway, Spice Mixtures, Cassia, Cinnamon, Saffron, Cumin, Turmeric, Curry Powerders, Cardamom, cloves, Asafoetida, Star Anise, Juniper, Mace & Nutmeg, Nigella, Poppy Seeds, Allspice, Anise, Pepper, Sumac, Sesame Seeds,. Salt, Tamarind, Fenugreek, Vanilla and Ginger. Flavors of the World: An absolutely amazing section on the traditional ingredients used in cultural cuisine all over the globe. Vegetable and Fruit Flavorings Extracts, Essences & Sweeteners Edible Leaves & Flowers Oils, Vinegars & Dairy Products Sauces, Preserves & Condiments Coffee, Tea & Spiced Drinks Some of the recipes you might enjoy: Chiles Rellenos, Fruit Salad with Cardamom, Moroccan Preserved Lemons, Gingerbread Cookies, Rose Petal Ice Cream, Beet Salad with Walnut Oil Dressing and Roasted Red Pepper Sauce. Did I mention how amazing this book is? If you love to cook, this is a must-have resource for your cookbook collection. It is also just pure fun to read! Gorgeous Photography and oh, so wonderfully organized! Books I know you will love is you enjoy this one: The Herbfarm Cookbook by Jerry Traunfeld How to Cook by Delia Smith The Herbal Drugstore by Linda B. White, M.D. Cooking A to Z by Jane Horn Webster's New World Dictionary of Culinary Arts by Steven Labensky The Quotable Cook by Kate Rowinski ~The Rebecca Review

Everything from Agar-Agar to Zahtar

If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one. I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:-Introduction-Kitchen Herbs-Kitchen Spices-Flavors of the World (Characteristics of the world's cuisines)-Vegetable and Fruit Flavorings-Extracts, Essences, and Sweeteners-Edible Leaves and Flowers-Oils, Vinegars, and Dairy Products-Sauces, Preserves, and Condiments-Coffee, Tea, and Spiced Drinks'Nough said. Buy this book, you can't beat the price and you'll love the content! Check out the sample pages for a glimpse of what you're in for.

Encyclopedia of Herbs Spices & Flavoriings

This is the best of the best. It is well organized, beautifully illustrated and very well-thought out and includes so much of the information I am looking for with my extensive herb garden. The information about herb-inflused oils and vinegars was of most interest to me, and I am using it to make many special gifts for my friends and for holiday givings. Thanks so much. This book is a joy and a treasure. I bought it at the Philadelphia Flower Show and have purchased it for special gifts for people who are of the herb culture.

Possibly the most informative book I've ever found . WOW

This book has a photo of every herb and spice, east to Identify by, vaulable tips, uses and information. An Unbelievably Complete resource, Every kitchen should have one!

A parts list of anything worth eating

An essential reference to anyone who thinks of their kitchen the way Picasso thought about his studio. In a medical sense, we are often tasked with counselling patients to change their diet but lack the expertise to use flavor to enhance healthy. This volume will fill in those gaps. Really this is like the parts list to anything flavorful...at home both on the coffeetable for it's beautifull photographs and in the kitchen for it's reference value. No longer will you stare at those unknown vegetables in the produce market ignorantly.