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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

(post #62690, reply #1 of 10)

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

Lee's picture

(post #62690, reply #2 of 10)

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

Wolvie's picture

(post #62690, reply #3 of 10)

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

(post #62690, reply #4 of 10)

le sigh.


Sorry! :)

Gary's picture

(post #62690, reply #5 of 10)

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

(post #62690, reply #6 of 10)

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

(post #62690, reply #7 of 10)

I second his recommendation! : )

 

Wolvie's picture

(post #62690, reply #8 of 10)

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

(post #62690, reply #9 of 10)

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

(post #62690, reply #10 of 10)

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