Herbs & Spices: The Cook’s Reference
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- ISBN13: 9780789489395
- Condition: New
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Product Description
The first illustrated guide to take in the whole spectrum of herbs and spices for culinary use.
Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that additional books on the theme place out. Containing a unique collection of recipes, from herb and flavor mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to reflect creatively and conduct experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and gorgeous full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early flavor trade and how cross-cultural fusion has impacted on contemporary cooking.
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The descriptions of the herbs & spices and how they are prepared is very informative. I loved the photos! I establish the sections on what food and additional herbs & spices go well with a flavor or herb to be very helpful. The photos are gorgeous and the text well written.
Reader’s Rating: 5 / 5
A fantastic reference, covers suggestions on how use the herbs and spices. Wonderful pictures. I used it to help me select plants for my garden this year.
Reader’s Rating: 4 / 5
PROS: The pictures in this book are gorgeous. It helps tremendously to see what the herbs/spices look like. What I like most about this book is that each page is organized the same way. Along the left side of the page there are tasting notes, not more than that is parts used, next buying and storing info and then info on growing your own. The rest of the page contains culinary uses and what the herb/flavor combines well with. At the top is a all-purpose discription of the herb/flavor and its scientific name. This makes it so simple when I want to quickly look at how each herb/flavor tastes. I don’t have to search in paragraphs somewhere on the page for the info, its permanently in the upper left hand confront.
CONS: At times I wish the book had been organized alphabetically but as a replacement for its organized by dominant aroma and flavor. I have to constantly use the pointer to look up where the spices/herbs are located in the book. Also, while the photos are lovely they seem to dominate the book at times.
Overall its a nice addition to my cooking library. I nearly gave the book only 4 stars because of the way its organized; it slows me down when I’m searching for a flavor/herb. But then I realized how helpful it can be to have the ingredients organized by dominant aroma and flavor especially if I’m looking for a flavor substitute so I gave it five stars.
Reader’s Rating: 5 / 5
I have been wanting a book to reference all different types of herbs to cook with and to eat this has been a fantastic resource.
Reader’s Rating: 4 / 5
I am tickled with the photos and details that this book contains. Each herb and flavor covered also covers the variants available, such as Basil, Lemon Basil, etc.
A wonderful reference for any cook wishing to be more creative in their use of spices and herbs.
Reader’s Rating: 4 / 5