Spices Online

Description

Herbs and spices make everything taste better but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium? Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!

Features

• 384 pages
• Manufactured to the Highest Quality Available.
• Design is stylish and innovative. Satisfaction Ensured.
• Great Gift Idea.

Reviews

Herbs

by Douglas F. Williams from GA USA on 2009-08-30
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

by Grandma Linn from TN on 2008-12-28
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

by Carol A. Davis from on 2008-12-23
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.

Fields Guide to Herbs & Spices

by Se7ven from on 2008-12-17
This is a very helpful book, I've used it so much already, even shared it with friends who are going to purchase it...

The 'Hortus Siccus' for your Kitchen Bookshelf

by Magickal Merlin from Death Valley-SoCal on 2008-01-21
This is an awesome little book on herbs and spices.Not only does it describe the history and status of the herb,it also has a recipe for each spice and herb presented.It also lists the scientific nomenclature for each as well as the various ethnocentric names,from around the world.Caveat emptor is cautioned and serving suggestions advised.There is even a small addendum of 'Spice mixtures' added,at the closing of the book.In medii rebus,there is a helpful visual photo presentation of the herbs and spices discussed.This spice book will awaken your dishes and best promotes rejuvenescene,much better than the modern artificial additives.

Description

This Book includes many Recipes of both common and unusual Vegetables and Fruits.It is recommended not only for Vegetarians but for Anybody who wants to eat fresh no Animal Food.An excerpt:"ESCALLOPED CARROTSTake six small fine-grained carrots and two small white onions, boil in water until tender, from forty-five to sixty minutes, just enough water to keep from burning. Do not scrape them, and the flavor will be retained; do not cover them and the color will be preserved. When the onions are tender remove them. When the carrots are done peel them and slice thin. Put in baking dish a layer of carrots, sprinkle with salt and pepper and dots of butter. Proceed in this way until you have used all the carrots. Moisten with a cup of new milk, into which a beaten egg has been carefully stirred, and a good pinch of salt. Spread over the top a layer of bread crumbs and bake until a nice brown.CITRON PUDDINGCream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, through which must be sifted two even teaspoonfuls of baking powder. Butter a mold lavishly, line it with strips of preserved citron, using a quarter of a pound for a pudding of this size, put in the batter, cover and set in a pan with boiling water in a good oven. Keep the pan nearly full of boiling water and bake steadily one and one half hours. Dip the mold in cold water, turn out upon a hot dish, and eat at once with any kind of sweet pudding sauce. The mold must not be filled more than two thirds full, in order to give the pudding a chance to swell."

Reviews

Interesting and helpful

by E. Shepherd from on 2010-03-29
Lots of tips and tricks, such as how to crisp celery and cooking a bit of red pepper in with vegetables to "modify unpleasant odors." Simply stated directions and interesting recipes such as "Ambushed Asparagus" and "Celery Au Gratin" - all seemingly easy to make. Nasturtiums, salsify, and other unusual ingredients.

Kindle Review: Interesting Vintage Cookbook, Especially for Vegans & Gourmet Cooks...

by CarsPlants from Maine on 2010-03-12
I enjoyed this vintage vegetable cookbook more than I thought that I would. Nice to scroll through when you are contemplating what to do with all those leftover veggies. Interesting resource for all of you vegans out there. I would imagine that a chef might find some useful ideas here as well.Includes many "plain" soups and salads that do not require a lot of ingredients, just a little seasoning. Also includes the expected fried, boiled, pickling and canning recipes, as well as some unlikely puddings. Additional interesting recipes include (not all are vegan...): artichokes a la lyonnaise, escalloped asparagus, string beans and apples, curried white navy beans, sweet beet pudding, kale on toast, cabbage a la Holland, Turkish cabbage, carrots a la flamande, carrot croquettes, cauliflower and tomato souffle, celery a la Versailles, celery au gratin, corn chowder, chicken with corn oysters, corn omelet, green corn pudding, corn vinegar, boiled cucumbers (were cucumbers ever "rare"?), fried cucumbers, flower salad, violet marmalade, ground cherry pudding, lettuce soup, tomato wine, frozen tomato salad, squash biscuit, squash custard, cantaloupe frappe, marrow with mushrooms, nasturtium pickles, fried parsley, parsnip fritters, parsnip puffs, ambushed peas, peas and lettuce, pumpkin marmalade, rhubarb tapioca, salsify fritters.This free Kindle edition of March 17, 2006 was very readable, no editing errors and only the usual margin issues. Includes transcriber's notes at the end.

Description

The How to Cook and Use RARER VEGETABLES and HERBS- Vegetarian & Vegan Cookbook for the Kindle is an excellent reference for all vegetarians, vegans, and those looking to use natural foods and herbs as part of a healthy diet.We are pleased to offer thousands of eBooks for the Kindle. Click on our Editor Name next to the book title above (eBook-Ventures) to view all of the titles that are currently available.

Description

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / Specific Ingredients / Herbs, Spices, Condiments; Cooking / Specific Ingredients / Vegetables;

Reviews

Interesting and helpful

by E. Shepherd from on 2010-03-29
Lots of tips and tricks, such as how to crisp celery and cooking a bit of red pepper in with vegetables to "modify unpleasant odors." Simply stated directions and interesting recipes such as "Ambushed Asparagus" and "Celery Au Gratin" - all seemingly easy to make. Nasturtiums, salsify, and other unusual ingredients.

Kindle Review: Interesting Vintage Cookbook, Especially for Vegans & Gourmet Cooks...

by CarsPlants from Maine on 2010-03-12
I enjoyed this vintage vegetable cookbook more than I thought that I would. Nice to scroll through when you are contemplating what to do with all those leftover veggies. Interesting resource for all of you vegans out there. I would imagine that a chef might find some useful ideas here as well.Includes many "plain" soups and salads that do not require a lot of ingredients, just a little seasoning. Also includes the expected fried, boiled, pickling and canning recipes, as well as some unlikely puddings. Additional interesting recipes include (not all are vegan...): artichokes a la lyonnaise, escalloped asparagus, string beans and apples, curried white navy beans, sweet beet pudding, kale on toast, cabbage a la Holland, Turkish cabbage, carrots a la flamande, carrot croquettes, cauliflower and tomato souffle, celery a la Versailles, celery au gratin, corn chowder, chicken with corn oysters, corn omelet, green corn pudding, corn vinegar, boiled cucumbers (were cucumbers ever "rare"?), fried cucumbers, flower salad, violet marmalade, ground cherry pudding, lettuce soup, tomato wine, frozen tomato salad, squash biscuit, squash custard, cantaloupe frappe, marrow with mushrooms, nasturtium pickles, fried parsley, parsnip fritters, parsnip puffs, ambushed peas, peas and lettuce, pumpkin marmalade, rhubarb tapioca, salsify fritters.This free Kindle edition of March 17, 2006 was very readable, no editing errors and only the usual margin issues. Includes transcriber's notes at the end.

Description

A report on How To Make And Use Herb Preparations.

Description

The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is herein written. The recipes of the Chicago Record-Herald, rich in material, have been drawn on to a limited extent, credit is given to an owner of a recipe if known, if not it is given to the paper. Compound recipes have been made up from the study of several cookbooks. "The Cook's Own Book," "The Household," "Practical Housekeeping." French and German recipes have all in some degree been a source of supply to this compilation. We offer the result to you, hoping it will fill a need, and though a wee thing among its grown up sisters, that it will find a place, all its own, in your esteem and good will.The demand which has made a Third Edition now necessary is the best proof that the volume has found favor, and the ever increasing love of gardening finds its definite expression in this direction as in many other new ones.