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Author : Carole J. Skelly
Publisher : Routledge
Page : 484 pages
File Size : 52,7 Mb
Release : 1994
Category : Religion
ISBN : 0815314655
First Published in 1994. Routledge is an imprint of Taylor & Francis, an informa company.
Author : Carole J. Skelly
Publisher : Routledge
Page : 624 pages
File Size : 55,9 Mb
Release : 2013-10-28
Category : Social Science
ISBN : 9781136514203
First published in 1994. Originally, this collection of herb and spice names began as an aid to the ordinary person who had the curiosity to ask, What is that spice? or What is that ingredient listed in the herbal tea on the grocery store shelf? This quick reference dictionary of herbs, spices and seasonings also include botanical plant names, genus and species.
Author : Elisabeth Lambert Ortiz
Publisher : DK Publishing (Dorling Kindersley)
Page : 0 pages
File Size : 42,6 Mb
Release : 1992
Category : Angiosperms
ISBN : 1564580652
Provides information on 200 herbs, spices, essences, edible flowers and leaves, oils, and coffees. Includes 185 recipes and over 750 photographs.
Author : Elisabeth Lambert Ortiz
Publisher : Montréal : Reader's Digest Association (Canada)
Page : 288 pages
File Size : 50,8 Mb
Release : 1992
Category : Cookery (Flowers) Encyclopedias
ISBN : 0888503040
Author : Anonim
Publisher : Unknown
Page : 108 pages
File Size : 46,9 Mb
Release : 1996
Category : Herb gardening
ISBN : UVA:X004203380
Author : P N Ravindran
Publisher : CABI
Page : 1176 pages
File Size : 50,9 Mb
Release : 2017-12-28
Category : Technology & Engineering
ISBN : 9781780643151
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
Author : Arabella Boxer
Publisher : Unknown
Page : 207 pages
File Size : 54,8 Mb
Release : 1984
Category : Cooking (Herbs)
ISBN : OCLC:1069375321
Author : Elisabeth Lambert Ortiz
Publisher : DK Publishing (Dorling Kindersley)
Page : 288 pages
File Size : 54,8 Mb
Release : 1992
Category : Cookery (Herbs)
ISBN : 0863189822
This illustrated encyclopaedia includes more than 150 herb- and spice-based recipes - classic mixtures, as well as new and original ideas, together with detailed step-by-step preparation and cooking techniques. There are over 750 specially commissioned photographs of every source plant from around the world. Profile pages show the plant or spice itself and how it is used - chopped, dried, snipped, ground or rubbed.
Author : Susheela Raghavan
Publisher : CRC Press
Page : 330 pages
File Size : 49,5 Mb
Release : 2006-10-23
Category : Technology & Engineering
ISBN : 9781420004366
An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods. While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas. Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.
Author : Jill Norman
Publisher : Penguin
Page : 338 pages
File Size : 41,8 Mb
Release : 2015-05-05
Category : Cooking
ISBN : 9781465443304
Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.
Author : Marion Eugene Ensminger,Audrey H. Ensminger
Publisher : CRC Press
Page : 2458 pages
File Size : 49,7 Mb
Release : 1993-11-09
Category : Technology & Engineering
ISBN : 0849389801
Foods and Nutrition Encyclopedia, Second Edition is the updated, expanded version of what has been described as a "monumental, classic work." This new edition contains more than 2,400 pages; 1,692 illustrations, 96 of which are full-color photographs; 2,800 entries (topics); and 463 tables, including a table of 2,500 food compositions. A comprehensive index enables you to find information quickly and easily.
Author : Jennifer Mulherin
Publisher : MacMillan Publishing Company
Page : 148 pages
File Size : 54,5 Mb
Release : 1988
Category : Cooking
ISBN : 0025878506
On t.p.: A complete guide to the identification and uses of common and exotic spices and natural flavorings.
Author : Elisabeth B. Davis,Diane Schmidt
Publisher : Bloomsbury Publishing USA
Page : 298 pages
File Size : 42,6 Mb
Release : 1995-12-15
Category : Language Arts & Disciplines
ISBN : 9780313078095
Works cited in this useful survey are appropriate for students, librarians, and amateur and professional botanists. These encompass the plant kingdom in all its divisions and aspects, except those of agriculture, horticulture, and gardening. The majority of the annotations are for currently available in-print or electronic reference works. A comprehensive author/title and a separate subject index make locating specific entries simple. With materials ranging from those selected for the informed layperson to those for the specialist, this new edition reflects the momentous transition from print to electronic information resources. It is an appropriate purchase for public, college, university, and professional libraries.
Author : Tom Stobart
Publisher : Unknown
Page : 0 pages
File Size : 42,5 Mb
Release : 2000
Category : Cooking
ISBN : 1585670197
Tom Stobart's extensively researched, alphabetical reference guide to herbs, spices, and flavorings, quite literally, defines good taste. Illustrated throughout, this comprehensive volume discusses nearly four hundred different herbs, spices, and flavorings found all over the world. From Almond to Zedoary, each entry includes a detailed description of native uses, origins, and history; magical, medicinal, and scientific uses; and botanical, native, and popular names. There are also knowledgeable assessments of the gradations in taste and intensity, and the effects of cooking, freezing, pickling, and maturing on every spice, herb, and flavoring covered -- a feature all cooks will surely appreciate.
Author : Elizabeth I Opara,Magali Chohan
Publisher : Royal Society of Chemistry
Page : 647 pages
File Size : 48,5 Mb
Release : 2021-07-30
Category : Cooking
ISBN : 9781839163258
Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.