The Spice Lover's Guide to Herbs and Spices

The Spice Lover's Guide to Herbs and Spices

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Overview


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

Product Details

ISBN-13: 9780764597398
Publisher: Houghton Mifflin Harcourt
Publication date: 09/05/2005
Edition description: Reprint
Pages: 464
Sales rank: 860,400
Product dimensions: 7.50(w) x 9.25(h) x 1.01(d)

About the Author


TONY HILL was for many years the owner of World Merchants Spice, Herb & Teahouse in Pike Place Market in Seattle, for which he traveled near and far to buy spices and tea directly from growers. He has been featured in Food & Wine and the New York Times.

Table of Contents


Forward by "TBA Industry Notable".

Acknowledgements.

Introduction.

"Spice" Defind.

SECTION ONE: PURE SPICES.

1. Ajwain.

2. Allspice.

3. Angelica.

4. Anise, Brown.

5. Anise, Black.

6. Anise-Hyssop.

7. Annatto.

8. Arrowroot.

9. Asafetida.

10. Avocado Leaf.

11. Barberry.

12. Basil.

13. Bay Leaf, Turkish.

14. Bay Leaf, Californian.

15. Bay Leaf, Indian.

16. Bay Leaf, Indonesian.

17. Black Lemon.

18. Black Salt.

19.Boldo Leaf.

20. Borage.

21. Bread Clover.

22. Bush Tomato.

23. Candle Nut.

24. Caraway.

25. Cardamom, Green & White.

26. Cardamom, Thai.

27. Cardamom, Black.

28. Catnip.

29. Celery.

30. Chervil.

31. Chicory.

32. Chiles.

33. Chives.

34. Cicely.

35. Cinnnamon, True Cinnamon.

36. Cinnnamon, Indonesian Cassia-Cinnamon.

37. Cinnnamon, Chinese Cassia-Cinnamon.

38. Cinnamon, White Cinnamon.

39. Cilantro.

40. Cloves.

41. Coriander, European.

42. Coriander, Indian.

43. Cream of Tarter.

44. Cubeb.

45. Culantro.

46. Cumin, Brown.

47. Cumin, Black.

48. Curry Leaf.

49. Dill.

50. Epazote.

51. Fenugreek.

52. Fennel.

53. Fingerroot.

54. Galangal, Greater.

55. Galangle, Lesser.

56. Gale.

57. Garlic.

58. Ginger.

59. Golpar.

60. Grains of Paradise.

61. Horseradish.

62. Hyssop.

63. Juniper.

64. Kaffir Lime.

65. Kencur.

66. Kokum.

67. Lavender.

68. Lemon Grass.

69. Lemon Myrtle.

70. Lemon Verbena.

71. Licorice.

72. Mace.

73. Mahleb.

74. Mango Powder.

75. Marjoram.

76. Mints.

77. Mitsuba.

78. Mountain Pepper.

79. Mugwort.

80. Mustard Seeds, Yellow, Brown, & Black.

81. Nigella.

82. Nutmeg.

83. Oregano, Mediterranean.

84. Oregano, Mexican.

85. Paprika.

86. Parsley.

87. Peppercorn, Black, Green, White,m & 'True" Red.

88. Peppercorn, Long.

89. Peppercorn, Negro.

90. Pepperleaf.

91. Pink Pepper Berries.

92. Pomegranate Seed.

93. Poppy.

94. Rose Petals.

95. Rosemary.

96. Saffron.

97. Safflower.

98. Sage.

99. Sassafras.

100. Savory, Summer & Winter.

101. Screwpine.

102. Sea Salts.

103. Sesame Seed.

104. Seaweed.

105. Shiso.

106. Sichuan Pepper.

107. Star Anise.

108. Sumac.

109. sweet Flag.

110. Sylphium.

111. Tarragon.

112. Tamarind.

113. Thyme.

114. Turmeric.

115. Vanilla Bean.

116. Vietnamese Coriander.

117. Wattle Seed.

118. Wasabi.

119. Zedoary.

SECTION TWO: BLENDED SPICES.

1. Americas Blends.

2. Mexican Blends.

3. Central and South American Blends.

4. Caribbean Blends.

5. Northern European Blends.

6. Central European Blends.

7. Medieval Blends.

8. French Blends.

9. Mediterranean Blends.

10. Russian Blends.

11. Middle Eastern Blends.

12. Indian Subcontinent Blends.

13. African Blends.

14. Asian Peninsula Blends.

15. Chinese Blends.

16. Pacific Island Blends.

17. Japanese Blends.

 

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