Spices Online

Description

Fact-filled, entertaining text describes how to prepare and use herbs in marinades, salad dressings, stuffings, more; tells what herbs and spices best complement meats, sauces, vegetables, fish, poultry, desserts. Includes 300 mouth-watering recipes: from marinated lamb to California spice cake.

Description

With so many exciting varieties of herbs and spices now available, cooking with them has never been so inspiring. There are enticing recipes for Soups and Salads, such as Mint and Parsley Salad, and original Starters and Light Meals like Baked Ricotta and Herb Terrine. Main Courses include Fried Bream Thai-Style and Coriander Chicken with Fenugreek, while Vegetables includes Sage Buttered Baby Leeks and aubergine Imam Bayildi, Pasta, Rice and Bread are given wonderfully intense flavours in dishes such as Purple Basil Ravioli with Truffle Butter and Perfumed Persian Pulow. Finally, Sweet Things features the indulgent Fig on a Cushion with Thyme-scented Syrup and the delicious Mexican Chocolate with Vanilla Cream. *A unique collection of delicious recipes from around the globe. *Luscious photography by Peter Cassidy.

Description

These quick and easy recipes show how herbs and spices can take the place of oils and butters to add flavor to low-fat foods. Included are over 150 recipes for sumptuous dishes from appetizers to desserts-low-fat herb cheese spreads, dilled shrimp salad, rack of lamb with mustard, mushrooms paprika, and chocolate spice bars are just a few of the treats that await you. Most of the recipes take less than 30 minutes to prepare and use ingredients easily found in your neighborhood grocery store. Complete with tips on growing, drying, freezing, and buying prepared herbs and spices, as well as creating savory gifts of herbal treats, Cooking With Herbs And Spices is destined to a permanent place on any cookbook shelf. If you're always wondering what herb or spice to reach for to give your meals flavor without fat, look no further! Everything you need to know to get started is within these pages.

Description

Cool indoor herb gardening kit. Grow your own fresh cooking herbs indoors year round. Add zest and flavor to your cooking, and enjoy the fun and benefits of indoor gardening. Nothing improves your cooking like fresh herbs. Herb Kits make fantastic gifts. Contents: Tray, Dome, 50 Peat Pellets, 12 packages Culinary Herbs: Parsley, Thyme, Cilantro, Lemon Basil, Dill, Oregano, Sweet Marjoram, Chives, Savory, Garlic Chives, Mustard, Sage, Instructions

Features

• Assortment of 12 Culinary Herb Seeds Parsley, Thyme, Cilantro, Lemon Basil, Dill, Oregano, Marjoram, Chives, Savory, Garlic Chives, Mustard & Sage
• Package of 50 Jiffy Peat Pellets & Greenhouse Dome and Tray, Laminated Comprehensive Instructions
• Rated "Top Pick" by Weekend Journal Section of the Wall Street Journal - March 26, 2004
• Winner of Editors Pick from Five Star Review Magazine - December 2004
• Makes a great gift idea for any occassion

Description

No culinary masterpiece is complete without fresh herbs, and what better way to get them than to grow your own' This attractive terrarium garden contains five culinary herb seed packets: basil, sage, dill, cilantro and parsley. Complete set includes a terrarium for herb growing, herb decals, herb stakes, natural gravel, peat-based planting mixture, perlite drainage mixture and instructions.

Features

• This complete kit contains everything needed to keep fresh herbs in your home for months upon months
• Sprout and start seedlings in the dome for transplant, or grow and use them right out of your culinary dome
• The five individual seed packs contain enough seed for three or more plantings
• The complete instruction manual explains how to sprout, grow, harvest, and use all of the herbs in your Culinary Herb Garden
• Safe for ages 4 and up.

Description

IACP Cookbook Award Finalist Nobody knows herbs and spices like Tony Hill, owner of Seattle's famed World Merchants Spice, Herb & Teahouse. Now, in this acclaimed book, Hill gives us a comprehensive guide to these essential flavorings based on his travels around the globe. Blending culinary history, the lore of the spice routes, and his own inimitable tasting notes, he profiles more than 125 herbs and spices, ranging from the familiar to the exotic. He gives practical information and advice, including how best to use nine popular chiles, what distinguishes true cinnamon from cassia cinnamon, and why it makes a difference where your bay leaf comes from—plus more than 75 delicious recipes for distinctively spiced dishes. To top it all off, Hill reveals the secret recipes for 85 of his signature herb and spice blends, including barbecue rubs, mulling spices, chili powders, chai mixes, and curry powders. Complete with 185 color photographs, The Spice Lover's Guide to Herbs & Spices is an indispensable culinary reference that is both a pleasure to cook with and enjoyable to read. "Hill . . . is way ahead of cookbook authors who cling to parsley in a cilantro world. . . . This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there." —Regina Schrambling, Los Angeles Times "Even those who never cook may find themselves often dipping into this intriguing read." —CeCe Sullivan, The Seattle Times

Description

The perfect blend of garlic & hearbs. Great for chicken, veggies and dips.

Features

• Case of twelve, 2-count envelopes per box, total of 24 envelopes
• For oven roasted vegetables, slow cooker savory herb chicken, white pizza dip, cheesy garlic chicken and lemon garlic chicken.
• 100% fat-free; only 25 calories per serving
• Great for chicken, veggies, and dips
• For more savory herb and garlic recipes, go to www.recipesecrets.com
• 100% fat-free, only 25 calories per serving
• Pack of 12, 2-count 2.4-ounce boxes (total of 24 boxes)

Description

Donna Frawley is a home economics major whose interest in herbs started in the culinary area and grew to include all aspects of herbs. In 1980, she started sharing her herbal knowledge with community groups and clubs and since has given over 250 lectures. In 1983, she started her own herb business, Frawley's Fine Herbary. Donna began by selling at her local farmer's market and that fall opened a home-based business which she continues today. Her recipe and cookbook collection, as well as her years as a baker and a home economics teacher led her to write The Herbal Breads Cookbook and the booklet on Edible Flowers. After teaching years of herbal cooking, a friend suggested she make a video teaching some of the simple techniques she used in her classes. Cooking With Herbs was then made.