Spice and Herb Bible - Softcover

[Review of First Edition: ] A terrific book.--Marty Meitus"Rocky Mountain News" (06/09/2004) [Review of First Edition: ] This is a wonderful resource for both the novice and the experienced cook.--Shirley Reiss"Kliatt" (07/01/2002) [Review of Previous Edition: ] Helps adventurous chefs sort out their seasonings.--Rachel Wharton"New York Daily News" (12/17/2006) [Review of First Edition: ] Offers insight into the exotic scents and flavors of culinary herbs and spices.--Publishers Weekly (04/01/2002) [Review of Previous Edition: ] Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... The book is essential for the sweeping array of spices and herbs now available.-- (05/07/2007) [Review of First Edition: ] Simply put, [Hemphill] knows his herbs and spices.--HortIdeas (02/01/2002) [Review of First Edition: ] Comprehensive information about all these natural ingredients that add flavor to food.--Healthy Cooking (12/01/2002) [Review of First Edition: ] A long overdue, essential kitchen tool for any serious home-cook. Here, finally, an easy to navigate encyclopedia of the flavors, scents, and perfumes of the world's cuisines, an aromatic gem of a book, as useful as it is weighty at almost 500 pages... This is an indispensable addition to any kitchen library, and one you'll find reason to consult alongside everyone of your cookbooks.-- (11/01/2003) This truly beautiful and quite comprehensive volume will appeal to lovers of food, amateur and professional chefs, and everyone in between. While other works may address similar information, the author gives a personal touch to this one, which creates an uncommon warmth.-- (11/01/2014) [Review of Previous Edition: ] This is an excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections as well.-- (01/01/2007) [Review of Previous Edition: ] A great resource... along with full-color photographs, you'll find historical information as well as tips on buying, storage and usage for each spice or herb.-- (10/25/2006) [Review of Previous Edition: ] Casual cook or culinary adventurer, everyone will enjoys parts or all of this guide... Even non-cooks will enjoy a great read.-- (02/01/2007) [Review of Previous Edition: ] This book is a remarkable achievement, not only for its encyclopedic coverage of the subject.... but for the coverage of the world spice blends and the great recipes... Highly recommended.-- (02/01/2007)

The new edition of the IACP award-winning book on spice. Cooks everywhere use spices and herbs to enhance food flavours and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices. This expanded and completely revised new edition is the culmination of Ian Hemphill's lifelong experience in the spice industry. It is a fascinating and authoritative guide. Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavours previously found only at internationally inspired restaurants. He provides the 'inside story' based on his extensive experience in this ancient and stimulating industry. The third edition features 6 new spice entries (for a total of 97), 102 new recipes, 33 new curry spice blends and 17 new spice blends. There is also a fascinating section, 'Travels in the Spice Trade', that includes his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with full colour throughout. All the entries are listed alphabetically with a detailed colour photo of every herb and spice. There are also comprehensive and handy storage suggestions with details for every herb and spice. A full-circle culinary experience in the world of herbs and spices, this new edition is still the definitive reference in its field.. NOTA: El libro no está en español, sino en inglés.