Spices Online

Description

Know--how in a nutshell. The step--by--step series that brings expert advice at an affordable price. Breaks down using culinary spices into 101 easy--to--grasp tips. Gives quick answers to all questions. Each point can be absorbed in an instant.

This demure little book packs a world of spice know-how into it's 69 pages--with not a real life Spice Girl in sight! Profiling an aromatic array of spices: paprika, cinnamon, cumin, anise, and some which the tongue has a hard time even negotiating such as asafetida and fenugreek--Cooking with Spices is a flavorsome treat. Handy hints are given for the selection, drying, and storing of spices, as well as pointers for freezing and grinding. Full color photographs profile the varieties and conditions of a spice--ginger has four types: preserved, dried, fresh, and ground. This spice is recommended for curry powder, meat and fish dishes, and of course cookies! The book even manages to squeeze in 42 recipes that will heat up the kitchen! From the Far East we have Thai Shrimp Soup with Lemongrass, a succulent dish with a zesty balance of lemongrass, chilies, scallion, cilantro, and the shrimp. From the Middle East comes a terrific recipe for faithful Falafel--plan in advance for this one, as chickpeas must be soaked for 36 hours. It's worth the effort though; this is a thoroughly delicious dish, perfect for dipping at parties! Flavorings deserve their own cookbook--and Cooking with Spices is a great place to go for the basics. --Naomi Gesinger

Description

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Description

This set includes the most essential Moroccan spices and seasoning needed to create authentic Moroccan dishes. Cumin, Coriander, Green Anise, Poivron Rouge, Piment Fort, and Fleur de Sel Marocaine are all necessary for real Moroccan cuisine, and all of these ingredients are grown or produced in Morocco. The set also includes a 12 page booklet of authentic Moroccan recipes.

Features

• 100% grown in Morocco
• Traditionally produced Fleur de Sel
• Sweet and Hot Red Peppers
• More Potent than typical supermarket spices

Description

Plant Part: Seeds * Extraction Method: Steam Distilled * Origin: Indonesia * Description: Nutmeg Essential Oil is derived from the evergreen tree. It produces a fleshy red fruit. The exterior husk is dried and produces mace essential oil, while the seeds produce the Essential Oil. * Color: Colorless to pale yellow liquid. * Common Uses: Nutmeg Essential Oil can be used as a treatment for the following: arthritis, constipation, fatigue, muscle aches, nausea, neuralgia, poor circulation, rheumatism and slow digestion. It is a valuable addition to many aromatherapy blends, adding warmth, spice and inspiration, when used in very small amounts. Nutmeg Oil can be used in soaps, candle making, dental products and hair lotions. * Consistency: Thin * Note: Middle * Strength of Aroma: Medium * Blends well with: Lavender, Clary Sage, Geranium, Rosemary, Petitgrain, Orange and other Spice Oils. * Aromatic Scent: Nutmeg Essential Oil has a rich, spicy, sweet, woody scent. It is similar to the cooking spice, but richer. * History: Nutmeg was used by the Indians for intestinal disorders, by the Egyptians in embalming and by the Italians during the Plague. In the Middle Ages nutmeg was grated and mixed with lard as an ointment for piles.

Features

• Nutmeg has a rich, spicy, sweet, woody aroma. It is similar to the cooking spice, but richer.
• Botanical Name: Myristica fragrans
• It is a valuable addition to many aromatherapy blends, adding warmth, spice and inspiration, when used in very small amounts
• All Edens Garden products are 100% pure therapeutic grade
• Edens Garden collection includes 78 of the following oils- Anise Star, Aphrodisiac blend, Basil, Bay, Bergamot, Birch, Black Pepper, Blood Orange, Breathe Easy blend, Camphor, Cardamom, Carrot, Cassia, Cedarwood, Chamomile, Cinnamon Leaf, Citronella, Clary Sage, Cleaning blend, Clementine, Clove, Coriander, Cypress, Elemi, Eucalyptus, Fennel, Fir Needle, Frankincense, French Lavender, Geranium, Ginger, Grapefruit, Helichrysum, Ho Wood, Hyssop, Invigorate blend, Juniper Berry, Key Lime, Lavender, Lemon Eucalyptus, Lemon, Lemongrass, Lime, Litsea, Mandarin, Meditation blend, Myrrh, Myrtle, Neroli, Nutmeg, Palmarosa, Patchouli, Peppermint, Peru Balsam, Petitgrain, Pine, Relaxation blend, Renew blend, Rose Geranium, Rosemary, Rosewood, Sage, Sandalwood, Sensation blend, Spearmint, Spikenard, Spruce, Stress Relief blend, Sweet Marjoram, Sweet Orange, Tangerine, Tea Tree, Thyme, Vanilla, Verbena, Vetiver, Wintergreen and Ylang Ylang

Description

The HIC Essentials Measuring Spoons are made of durable and attractive 18/8 stainless steel. Its superior material and the high quality construction ensure long lasting performance for many years to come. Set of four measuring spoons include 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon & 1 tablespoon measurements. Each spoon is balanced to the perfect weight and gauge. Part of the HIC Essentials line. HIC Essentials are kitchen tools that are built to the exacting specifications of the world's best culinary shops. Quality, Function and Value are HIC's essential ingredients. A portion of the proceeds for every Essentials item sold goes to C-CAP - Careers through Culinary Arts Program. A national nonprofit, C-CAP manages the largest independent high school culinary scholarship program in the United States, preparing underserved high school students for college as well as careers in both the restaurant and hospitality industries.

Features

• Set of 4 measuring spoons
• Made of durable and attractive 18/8 stainless steel
• Includes 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon & 1 tablespoon measurements
• Each spoon is balanced to the perfect weight and gauge
• Part of the Essentials line by HIC - Quality, Function and Value; portion of proceeds supports C-CAP, preparing underserved high school students for college as well as careers in the restaurant and hospitality industries

Description

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Features

• ISBN13: 9780316118408
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Description

Great on steak or hamburgers before grilling! Rub into beef or pork roasts or season Portobello mushrooms!

Features

• A hearty blend of savory flavors: salt, spices, garlic, lemon oil and oleoresin of paprika.

Description

Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate. Ranging from Alliums (onions, chives, and garlic) to Zingiber (ginger), the volume's first section provides horticultural information for each of the sixty-three herbs found in the National Herb Garden's Culinary Garden, including common and botanical names, family, place of origin, hardiness, and general light and soil requirements. Botanical sketches accompany many of the entries. Each entry also includes a short history of the herb, gardening basics, and suggestions for using the herb in your kitchen. Culinary herbs without Generally Recognized as Safe (GRAS) Status are included in a separate section, with an explanation of their history and ornamental value. An informative introduction to this section compares several different definitions of the word herb, explains the advantages of fresh over dried herbs, describes the proper storage and use of spices, and suggests the best timing and methods for harvesting herbs. In the second part of the book, HSA members offer classic and creative recipes for more than two hundred dishes incorporating a variety of herbs. Learn how to use the aromatic and flavorful herbs in your garden to enhance stews and casseroles, create dips and pestos, and add a new dimension to your favorite liqueurs. Among the mouth-watering recipes featured are Lemon Basil Tea Bread, Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad, and Rosemary Fizz.The concluding section of the book contains a fascinating personal tour of the two-and-one-half-acre National Herb Garden, which lies in the heart of Washington, D.C., at the center of the United States National Arboretum, and of its various themed areas, including the Knot Garden, the Antique and Heritage Rose Garden, the Dye Garden, the Colonial Garden, the Native American Garden, the Beverage Garden, the Medicinal Garden, and many others. Complete plant lists accompany the description of each garden.Green thumbs and gourmets alike will find inspiration in these pages to look at herbs in new ways--perhaps to see beyond their cupboards and into their own yards for ways to liven up their meals--and will gain the knowledge and confidence to grow and use herbs effectively. More than a gardening book, more than a cookbook, The Herb Society of America's Essential Guide to Growing and Cooking with Herbs will prove to be an indispensable companion for all herb lovers.376 pages, 7 Halftones, 32 Line Drawings, 6.25 x 9.25

Description

Fresh Herbs, Spices, Citrus, Vegetables and Peppers. Presenting a New Era in the Way Flavor is Introduced to Food! Great replacement for fresh or dried herbs, spices, citrus, vegetables and peppers. The results are a deliciously aromatic, fresh tasting flavor sure to heighten your senses. No longer are consumers forced to use tasteless dried herbs and other products that are not at their peak of freshness. These are highly infused oils with a very intense flavor.Only the freshest culinary ingredients are used. Sunflower oil was specially selected because it is one of the healthiest oils available and imparts no flavor into the finished product.All product are 100% natural with no dyes or preservatives.No additives or trans fats and are naturally low in saturated fat. Requires no refrigeration. The products have a truly intense flavor. Macee’s is brought to you in a convenient spritzer bottle which is ideal for adding flavor to salads, recipe dishes, meat, fish, poultry, pasta and rice.There are unlimited possibilities for use.Enjoy the same shelf life as dried except with the taste of fresh. Also, there are 300 sprays per bottle which delivers big value in a small package. Just 5 sprays will equal 1 teaspoon fresh or season to taste.

Description

Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow recipes that will surely impress even the most discerning palate. Ranging from Alliums (onions, chives, and garlic) to Zingiber (ginger), the volume's first section provides horticultural information for each of the sixty-three herbs found in the National Herb Garden's Culinary Garden, including common and botanical names, family, place of origin, hardiness, and general light and soil requirements. Botanical sketches accompany many of the entries. Each entry also includes a short history of the herb, gardening basics, and suggestions for using the herb in your kitchen. Culinary herbs without Generally Recognized as Safe (GRAS) Status are included in a separate section, with an explanation of their history and ornamental value. An informative introduction to this section compares several different definitions of the word herb, explains the advantages of fresh over dried herbs, describes the proper storage and use of spices, and suggests the best timing and methods for harvesting herbs. In the second part of the book, HSA members offer classic and creative recipes for more than two hundred dishes incorporating a variety of herbs. Learn how to use the aromatic and flavorful herbs in your garden to enhance stews and casseroles, create dips and pestos, and add a new dimension to your favorite liqueurs. Among the mouth-watering recipes featured are Lemon Basil Tea Bread, Chicken Linguine with Fennel and Tarragon, Five-Herb Pasta Salad, and Rosemary Fizz.The concluding section of the book contains a fascinating personal tour of the two-and-one-half-acre National Herb Garden, which lies in the heart of Washington, D.C., at the center of the United States National Arboretum, and of its various themed areas, including the Knot Garden, the Antique and Heritage Rose Garden, the Dye Garden, the Colonial Garden, the Native American Garden, the Beverage Garden, the Medicinal Garden, and many others. Complete plant lists accompany the description of each garden.Green thumbs and gourmets alike will find inspiration in these pages to look at herbs in new ways--perhaps to see beyond their cupboards and into their own yards for ways to liven up their meals--and will gain the knowledge and confidence to grow and use herbs effectively. More than a gardening book, more than a cookbook, The Herb Society of America's Essential Guide to Growing and Cooking with Herbs will prove to be an indispensable companion for all herb lovers.376 pages, 7 Halftones, 32 Line Drawings, 6.25 x 9.25