Code: 02687320

Spice and Herb Bible

by Ian Hemphill

Trending

Language: English
Binding: Paperback
Number of pages: 672
Publisher: Robert Rose Inc, 2014
More about this

115.84 zł

RRP: 151.07 zł

You save 35.23 zł

In stock at our supplier
Shipping in 3 - 5 days

Add to wishlist

The Flavor Bible : The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
131.15 zł -32 %
Buy
The Art & Science of Foodpairing
157.04 zł -14 %
Buy
Salt, Fat, Acid, Heat
137.50 zł -14 %
Buy
The Flavor Matrix
125.11 zł -32 %
Buy
Beginning After the End, Vol. 2 (comic)
75.04 zł -23 %
Buy
Atlas of the World: Twenty-Eighth Edition
377.66 zł -5 %
Buy
Columbo
326.38 zł
Buy
Science of Spice
100.22 zł -15 %
Buy
Cocktail Codex
125.31 zł -23 %
Buy
Science of Cooking
100.22 zł -15 %
Buy
Band Of Brothers
47.34 zł -23 %
Buy
Sauces
265.74 zł -4 %
Buy
Art of Making Memories
61.24 zł -15 %
Buy
Drowned Woods
47.34 zł -23 %
Buy
The Words
66.28 zł -11 %
Buy
Goodful Cookbook
116.24 zł -23 %
Buy
Bridge of Birds
41.49 zł -5 %
Buy
Global Crisis
115.13 zł
Buy
Kaggle Book
297.37 zł
Buy
History and Guide to Scottish Castles
102.34 zł -23 %
Buy
Steppe and the Sea
226.95 zł
Buy

Give this book as a present today

Order book and choose Gift Order.
We will send you book gift voucher at once. You can give it out to anyone.
Book will be send to donee, nothing more to care about.

Book gift voucher sample Read more

You get 67 loyalty points

Book synopsis

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.