Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning at the Market (Field Guide To...)

By Aliza Green

Book Overview

Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide--including full-color photographs of more than 200 different herbs, spices, and spice mixtures--you'll... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1594740828
• ISBN13: 9781594740824
• Release Date: February 2006
• Publisher: Quirk Books
• Length: 384 Pages
• Weight: 0.80 lbs.
• Dimensions: 1.0" x 4.5" x 5.9"

Customer Reviews

Herbs

This book on herbs is very well written and complete. It makes good reading as it is entertaining as well as informative. I highly recommend this book, even if you have others on the same subject.............DFW

Playing in the kitchen

A recently widowed friend remarked she knew nothing about seasoning because only a few bland recipes had been acceptable for so many years. This book was the perfect gift, an introduction to informally testing out new flavors. By making groaning shelves at the market appear inviting rather than intimidating, the bright photos and common sense advice remove the mystery, making it fun to "play" in the kitchen. This is the perfect companion to Ms. Green's "Field Guide to Produce."

Field Guide to Herbs & Spices

I got this book for my husband and he absolutely loves it. He has gotten back into cooking and wanted to know about different herbs and spices. He takes it everywhere with him.

"Flavor Affinities" a huge help

My favorite feature of this guide is the flavor affinities list for each item. The affinities list helps with menu planning and gives you more options for the spice or herb's use. The fact that this book has actual recipes rather than serving suggestions is a bonus. I have a couple of other herb/spice guides, but am most taken with this one.

Packed with information - and recipes too!

Part of a series which also includes guides to Produce, Meat, Cocktails and Stains, this useful and attractive little book contains a wealth of information on herbs from Angelica to Wild Lime Leaf and spices from Ajwain to Wasabi. Set up like a field guide - with color plates in the center, along with the guide to the icons - each entry includes Other Names, General Description, Season, Purchase and Avoid, Storage, and Recipe. Anyone who glances at this will find a place for it on the kitchen shelf. The recipes alone are likely to win you over, from Creole Mustard Sauce (mustard seed), Carrot Currant Salad (rosemary) and Veal with Myrtle. For those who want to try Shrimp with Calamint, say, or Indian Naan with Negella Seeds, online sources are listed at the back of the book. The entries themselves are packed with information from origins and history to special preparations and seasonal considerations. A truly terrific little book. --Portsmouth Herald