Ethnic Culinary Herbs

Author : George W. Staples,Michael S. Kristiansen
Publisher : University of Hawaii Press
Page : 152 pages
File Size : 55,7 Mb
Release : 1999-11-01
Category : Gardening
ISBN : 0824820940

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Ethnic Culinary Herbs by George W. Staples,Michael S. Kristiansen Pdf

Cilantro, lemon grass, and ginger root provide the distinctive flavor of many Asian and Pacific Rim dishes. In Hawai'i these herbs are used in everyday cooking as well as in the elaborate cuisine created by some of the Island's most innovative chefs. Yet even in Hawai'i, people find it difficult to identify these common herbs in the market or garden. Ethnic Culinary Herbs is a fully illustrated guidebook that describes more than thirty herbs grown, sold, and used in Hawai'i. (Many can also be found in ethnic produce markets throughout North America.) Unlike most herb books, which cover the same limited range of species (largely those of European and Mediterranean origin), this volume brings together information about herbs from other parts of the world and not only identifies the plants but also explains their use and cultivation. Each species is identified by its scientific name, and common names are listed for several languages spoken in Hawai'i. (For example, the Chinese or garlic chive is also identified by its Chinese, Japanese, Filipino, Thai, and Vietnamese names.) A brief, nontechnical description of each herb is accompanied by a full-page line drawing and one or more color photographs. Entries on culinary use are followed by specific instructions for the herb's cultivation and best methods of propagation. Pests and diseases are discussed as well as their control and treatment. An index of common and scientific names permits access to main entries using any name available to the reader. For those interested in observing growing plants, an appendix provides the location of all Honolulu Community Garden sites, where many of the herbs can be found. Herb fanciers, chefs, gardeners, and botanists will be delighted with this thoroughly reliable and useful guide.

Author : George W. Staples,Michael S. Kristiansen
Publisher : Unknown
Page : 122 pages
File Size : 42,9 Mb
Release : 2005-10-01
Category : Electronic
ISBN : 0756796970

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Ethnic Culinary Herbs by George W. Staples,Michael S. Kristiansen Pdf

Cilantro, lemon grass, & ginger root provide the distinctive flavor of many Asian & Pacific Rim dishes, both in everyday cooking as well as in restaurants. This fully illus. guidebook describes more than 30 herbs grown, sold, & used in Hawai'i (& in ethnic produce markets throughout N. Amer.). It not only identifies the plants but also explains their use & cultivation. Each species is identified by its scientific name, & common names are listed for several languages spoken in Hawai'i. (i.e., Chinese, Japanese, Pilipino, Thai, & Vietnamese names.) A brief, non-tech. description of each herb is accompanied by a full-page line drawing & one or more color photos. Entries on culinary use are followed by instructions for the herb's cultivation & methods of propagation.

Author : Jayne T. MacLean
Publisher : Unknown
Page : 46 pages
File Size : 54,5 Mb
Release : 1990
Category : Cookery (Herbs)
ISBN : MINN:31951002976269Q

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Culinary Herbs and Herbal Oils by Jayne T. MacLean Pdf

Author : Elizabeth I Opara,Magali Chohan
Publisher : Royal Society of Chemistry
Page : 647 pages
File Size : 55,6 Mb
Release : 2021-07-30
Category : Cooking
ISBN : 9781839163258

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Culinary Herbs and Spices by Elizabeth I Opara,Magali Chohan Pdf

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.

Author : Eleanour Sinclair Rohde
Publisher : Unknown
Page : 106 pages
File Size : 55,8 Mb
Release : 1940
Category : Cooking
ISBN : 0486228657

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Culinary and Salad Herbs by Eleanour Sinclair Rohde Pdf

Traces the history and lore of major Asian & Mediterranean herbs now in our diet, then reveals planting, propagation, growing & drying methods.

Author : Ernest Small,National Research Council Canada
Publisher : NRC Research Press
Page : 440 pages
File Size : 54,5 Mb
Release : 2006
Category : Cooking
ISBN : 0660190737

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Culinary Herbs by Ernest Small,National Research Council Canada Pdf

"A publication of the National Research Council of Canada Monograph Publishing Program."

Author : Derek Johnson M.D.(Alt. Med)
Publisher : Lulu.com
Page : 412 pages
File Size : 43,8 Mb
Release : 2018-02-19
Category : Health & Fitness
ISBN : 9781387589920

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Ethnobotony, the leaves of life by Derek Johnson M.D.(Alt. Med) Pdf

this book represents over three decades experience of teaching, researching and practising natural medicine. It is aimed at both practitioners and the general public in the hope that more understanding of natural medicine will be the outcome.

Author : Ernest Small
Publisher : CRC Press
Page : 708 pages
File Size : 49,6 Mb
Release : 2011-08-23
Category : Science
ISBN : 9781439856888

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Top 100 Exotic Food Plants by Ernest Small Pdf

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants provides comprehensive coverage of tropical and semitropical food plants, reviewing scientific and technological information as well as their culinary uses. Wide-ranging in scope, this volume’s coverage includes plants that produce fruits, vegetables, spices, culinary herbs, nuts, and extracts. A user-friendly format enables readers to easily locate information on botanical and agricultural aspects, economic and social importance, food uses, storage, preparation, and potential toxicity. The book also contains an introductory chapter that reviews important historical, economic, geopolitical, health, environmental, and ethical considerations associated with exotic food plants. Thoroughly referenced with more than 2000 literature citations, this book is enhanced by more than 200 drawings, many chosen from historical art of extraordinary quality. This timely volume also highlights previously obscure edible plants that have recently become prominent as a result of sensationalistic media reports stemming from their inherently entertaining or socially controversial natures. Some of these plants include the acai berry, kava, hemp, and opium poppy. A scholarly yet accessible presentation, the book is filled with numerous memorable, fascinating, and humorous facts, making it an entertaining and stimulating read that will appeal to a broad audience.

Author : Judith Rodriguez
Publisher : iUniverse
Page : 187 pages
File Size : 40,7 Mb
Release : 2004-01-04
Category : Health & Fitness
ISBN : 9780595750559

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Contemporary Nutrition for Latinos by Judith Rodriguez Pdf

Contemporary Nutrition for Latinos is the definitive guide for Latinos seeking to develop healthy eating habits based on Latino culture. Find out how your favorite foods fit into different food guides and why it is important to include carbohydrates, proteins, and fats in your diet, even when trying to lose weight. Become a savvy consumer by identifying all the different types of products that are available in the market and by developing a plan for comparing foods and evaluating supplements. Throughout your life, honor your culture in your own unique style by combining traditional and modern foods and managing other special dietary needs and eating situations. Contemporary Nutrition for Latinos provides introductory information, consumer tips, and ideas for developing healthy diet behaviors, and a discussion of food and nutrition issues in this millennium.

Author : Deborah L. Balmuth
Publisher : Storey Books
Page : 156 pages
File Size : 46,9 Mb
Release : 1996-01
Category : Cooking
ISBN : 0882669184

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Herb Mixtures & Spicy Blends by Deborah L. Balmuth Pdf

A collection of inexpensive, healthy recipes for seasonings includes Mexican, Cajun, Thai, and Italian blends for use in appetizers, spreads, and entrees

Author : Ken Albala
Publisher : SAGE
Page : 1635 pages
File Size : 55,8 Mb
Release : 2015-05-08
Category : Reference
ISBN : 9781452243016

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The SAGE Encyclopedia of Food Issues by Ken Albala Pdf

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

Author : Fred D. Rauch,Paul R. Weissich
Publisher : University of Hawaii Press
Page : 158 pages
File Size : 50,7 Mb
Release : 2000-08-01
Category : Gardening
ISBN : 0824820347

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Plants for Tropical Landscapes by Fred D. Rauch,Paul R. Weissich Pdf

Carefully selected plants add color, character, and charm to a wide variety of outdoor settings, providing much enjoyment and increasing the value of your home. Plants for Tropical Landscapes will help you select and group plants to create a successful tropical garden tailored to your needs and tastes. Gardeners and landscapers will find this treasury of more than 500 common plants easy to use and one of the most comprehensive guides available today. Plants are organized by size (ground covers, low shrubs, medium shrubs, small trees) and are fully illustrated with more than 700 color photographs to aid in their identification. The book presents guidelines on plant characteristics, soil and water requirements, and suggested landscape use for each species. In addition, appendices list plants suitable for special uses (xeriscapes, windbreaks, night gardens) and sites (beach gardens, lanai, and houseplants).

Author : Anonim
Publisher : Health and Human Services Department
Page : 428 pages
File Size : 48,8 Mb
Release : 1995
Category : Health & Fitness
ISBN : UOM:39015034523210

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Alternative Medicine by Anonim Pdf

Author : Gary Allen
Publisher : University of Illinois Press
Page : 504 pages
File Size : 47,9 Mb
Release : 2010-10-01
Category : Cooking
ISBN : 9780252090394

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The Herbalist in the Kitchen by Gary Allen Pdf

The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith

Author : Harold McGee
Publisher : Simon and Schuster
Page : 898 pages
File Size : 45,5 Mb
Release : 2007-03-20
Category : Cooking
ISBN : 9781416556374

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On Food and Cooking by Harold McGee Pdf

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.