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Author : Tony Hill
Publisher : Wiley
Page : 0 pages
File Size : 46,6 Mb
Release : 2004
Category : Cooking
ISBN : 047121423X
"More than 350 herbs, spices, and spice blends. Information on history and country of origin. Latin names and botanical background. Cooking and use guidelines. More than 75 recipes"--Back of jacket.
Author : Arabella Boxer
Publisher : Unknown
Page : 207 pages
File Size : 41,7 Mb
Release : 1984
Category : Cooking (Herbs)
ISBN : OCLC:1069375321
Author : P N Ravindran
Publisher : CABI
Page : 1176 pages
File Size : 47,7 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 : Elisabeth Lambert Ortiz
Publisher : Montréal : Reader's Digest Association (Canada)
Page : 288 pages
File Size : 47,5 Mb
Release : 1992
Category : Cookery (Flowers) Encyclopedias
ISBN : 0888503040
Author : Elisabeth Lambert Ortiz
Publisher : DK Publishing (Dorling Kindersley)
Page : 0 pages
File Size : 49,7 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 : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 45,6 Mb
Release : 1987
Category : Electronic
ISBN : 1850070636
Author : Anonim
Publisher : Hermes House (UK)
Page : 512 pages
File Size : 41,5 Mb
Release : 1997-01-01
Category : Cooking (Herbs)
ISBN : 1901289060
This encyclopedia includes a history of herbs, a practical guide to choosing, planting, harvesting and preserving fresh herbs, a comprehensive A-Z, and a recipe section which includes starters, main courses, barbecues, picnics and desserts
Author : Elisabeth Lambert Ortiz
Publisher : DK Publishing (Dorling Kindersley)
Page : 288 pages
File Size : 43,9 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 : P. N. Ravindran
Publisher : Unknown
Page : 128 pages
File Size : 45,8 Mb
Release : 2017-02
Category : Electronic
ISBN : 1786391147
Author : Linda S. Watts,Kelty Clark-Mahoney
Publisher : Bloomsbury Publishing USA
Page : 810 pages
File Size : 55,9 Mb
Release : 2022-08-23
Category : Cooking
ISBN : 9798216085508
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author : K. V. Peter
Publisher : Woodhead Publishing
Page : 566 pages
File Size : 43,8 Mb
Release : 2006-08-25
Category : Technology & Engineering
ISBN : 9781845691714
Woodhead Publishing in Food Science, Technology and Nutrition‘... a good reference book for food processors and packers of herbs and spices.’Food Technology (of Volume 1)‘... a standard reference for manufacturers who use herbs and spices in their products.’Food Trade Review (of Volume 2)The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing. The first part of the book reviews ways of improving the safety of herbs and spices. There are chapters on detecting and controlling mycotoxin contamination, controlling pesticide and other residues, the use of irradiation and other techniques to decontaminate herbs and spices, packaging and storage, QA and HACCP systems. Part two reviews the potential health benefits of herbs and spices with chapters discussing their role in preventing chronic diseases such as cancer and cardiovascular disease and promoting gut health. The final part of the book comprises chapters on twenty individual herbs and spices, covering such topics as chemical composition, cultivation and quality issues, processing, functional benefits and uses in food. Herbs and spices reviewed range from asafoetida, capers and carambola to perilla, potato onion and spearmint.The final volume will consolidate the reputation of this three-volume series, providing a standard reference for R&D and QA staff using herbs and spices in their food products. The final volume of this three-volume sequence completes the coverage of the main herbs and spices used in food processing Incorporates safety issues, production, main uses and regulations Reviews the potential health benefits of herbs and spices
Author : Ernest Small
Publisher : CRC Press
Page : 708 pages
File Size : 48,6 Mb
Release : 2011-08-23
Category : Science
ISBN : 9781439856888
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 : Joseph M. Kadans
Publisher : Prentice Hall
Page : 264 pages
File Size : 54,5 Mb
Release : 1970
Category : Gardening
ISBN : UVA:X001194173
Most entries include habitat, growth needs, description, part used, effects and reported uses. Symptoms and diseases are indexed.
Author : Patricia Hart Terry
Publisher : New Hope Publishers
Page : 260 pages
File Size : 41,5 Mb
Release : 2006-11-21
Category : Health & Fitness
ISBN : 1596690852
Made for Paradise reveals to us that, in the beginning, God created a paradise with everything we would need for perfect, healthy living--healthy eating, physical exercise, and rest. God's creation provided for our complete wellness. The fabulous part is--He designed this paradise for you!
Author : Gary Paul Nabhan
Publisher : University of California Press
Page : 326 pages
File Size : 54,9 Mb
Release : 2020-09-22
Category : Cooking
ISBN : 9780520379244
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family’s history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Traveling along four prominent trade routes—the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)—Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict—Arabs and Jews—have spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future.