Field Guide to Herbs and Spices: How to Identify, Select, and Use Virtually Every Seasoning at the M (BOK)

Aliza Green

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This work includes more than 200 different kinds of herbs and spices. Its handy size is easy to carry to the grocery or specialty store. It is a follow-up to Field Guides to Stains, Gestures, Produce, Tools, Meat, and Cocktails - all wildly successful, and a great year-round. It's the little things that make a meal taste so good - a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt, and cinnamon to give subtle heat to a bun. We're talking about herbs and spices, those essentials of cooking. But, would you know your thyme from your sage? Cumin from turmeric? "Field Guide to Herbs and Spices" is here to help. With color photographs of more than 200 different international seasonings cross-referenced to detailed text, you'll soon be flavoring your dishes like a pro. Learn a basic history of the spice (saffron used to be worth more than gold!), its season (if applicable), how to choose, how to prepare, a recipe featuring the seasoning, and some good flavor pairings. Meals will never be the same again!


Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2005 Forfatter Aliza Green
ISBN 9781594740824
Antall sider 384 Dimensjoner 11,2cm x 14,9cm x 2,7cm
Vekt 358 gram Leverandør Bertram Trading Ltd
Emner og form Cookery by ingredient