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!
- ISBN10 1594740828
- ISBN13 9781594740824
- Publish Date 1 January 2006
- Publish Status Out of Stock
- Out of Print 13 February 2024
- Publish Country US
- Imprint Quirk Books
- Format Paperback (US Trade)
- Pages 384
- Language English
- URL https://penguinrandomhouse.com/books/isbn/9781594740824