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Herbs & Spices, a Cook's Reference

Lee's picture

I browsed through this briefly today at the Spice House.  It looks like it has lots of useful information, especially on less commonly known spices.  Can anyone recommend it, or another one? 

Glenys's picture

If it's the one by Jill Norman, I highly recommend it. I actually got it at Costco for $11.95.

Lee's picture

That's the one.  Thanks for the recommendation.  I'll order it.

Wolvie's picture

le sigh.


Again. ;-)


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Lee's picture

le sigh.


Sorry! :)

Gary's picture

In that case, you also need "Culinary Artistry" by Andrew Dorenburg and Karen Page. It won the 1996 James Beard award. Covers mixing and matching of flavors. Chapters include: Composing Flavors, Composing a Dish, Composing a Menu, Evolving a Cuisine. Lots of charts showing compatible and incompatible flavor combinations. Good recipes. You want it. You need it. You have to have it.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

Wolvie's picture

and thus the Doc speaks. ;-0


Okay - I'll try it out.


 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

transona5's picture

I second his recommendation! : )

 

Wolvie's picture

I think we'll have to form an enabler's section. ;-)

 No mans error becomes his own Law; nor obliges him to persist in it


THOMAS HOBBES, Leviathan, part 2, p. 237 (1950).

 

Risottogirl's picture

What is the actual title of the book? Jill Norman has quite a few books out - is this a newer one?

Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Lee's picture

It's titled Herbs & Spices: The Cook's Reference.  It was published in 2002.