Herbs & Spices: The Cook's Reference

by Jill Norman

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking.

Genres: Cooking, Cookbooks, Food, Reference, Nonfiction, Food and Drink, Herbs

336 pages, Hardcover

First published October 28, 2002

About the author

Jill created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list. She has since become a Glenfiddich trophy winner in her own right, and is a leading authority on the use of herbs and spices. She is the literary trustee of the Elizabeth David estate, and worked with Mrs David for many years.

Reviews

[Yasmeen · Rating 5 out of 5]

THIS IS THE BEST BOOK EVER.
Okay.
THE BEST REFERENCE BOOK EVER!

Maybe it's because I have a major tomorrow, or maybe it's because I am actually interested in herbs and spices, but... I just read this book from cover to cover and helped my mom identify a couple of spices we have at home and a few awesome uses for them (Black cardamom? Yeah? Awesome Indian food awaits!)

This book is very, VERY, well researched, and quite accurate. You cannot go wrong by buying this, since it's also EXTREMELY BEAUTIFULLY DESIGNED. The photography, the indexing... *sigh*. It's just beautiful in every imaginable way.

Now, what's in it?

Herbs.
And.
Spices.

Everything. About. Herbs. AND. Spices.
How to store, how to grow, what parts to use... etc.
And pictures.
Pictures everywhere.
Pictures of everything.


Sheesh just buy it already.

[Aileen · Rating 4 out of 5]

i must say this is one of the best, compact, beautifully photographed book about herbs and spices. It gives fantastic tips on how to select, store, prepare and cook with herbs and spices - and enjoy them at their best. It also has recipe from culinary traditions renowned for their sensational use of flavours - ranging from asia, middle east, creole and hispanic countries. a book that really worth my penny

[Dray · Rating 5 out of 5]

A really well researched and comprehensive book on the use of herbs and spices. Entries cover, taste, parts of plant used, how to purchase and store, how to grow, culinary uses. flavor pairings and more. The last fourth of the book contains recipes using some of the herbs and spices talked about. The book really is a reference, one that will help cooks decipher the use of herbs perhaps not known to them. recommended.

[Sarah · Rating 5 out of 5]

Found this book at a used book store for 50 cents. And I love it! It’s such a great reference and helps you understand the spices. I love how it gives good pairings for the herbs and spices as well. Such a great reference would recommend any cook have this and look through it. It’s straightforward and easy to understand. Great for people just getting into cooking or just wanting to know more about herbs and spices

[Boweavil · Rating 5 out of 5]

It's hard to praise this adequately. Comprehensive. Splendidly photographed. Complete with tips on how to grow, store, use, cook, and appreciate a world of herbs and spices, many of which I'd never heard of before. Recipes at the end rather than interrupting the informational section. I think that shows how much the author knows about the actual use of such a book.

[Erika Lachelle · Rating 5 out of 5]

I checked this book out from my local library. I have added it to my “want to own list.” I enjoyed the breakdown of herbs and spices, which included tasting notes, parts used, buying/storing, and how to grow your own. I also appreciated the recipe section that had Many herb mixtures.

[Leanna · Rating 5 out of 5]

I think this book is awesome. It is a subject that didn't get much coverage as I was learning to cook, so there was some new territory for me to cover. Wouldn't mind having my own personal copy at some point (which makes it a higher rating for me than 5 stars).

[Patti · Rating 1 out of 5]

I’m reading the 2002 version from my public library and it drastically needs an update. I hope they can get the newest version.

[Lovebounces]

The Japanese edition includes a section of Japanese recipes at the end. It’s a very useful effort for “translating” cookbooks.

[Sarah-Hope · Rating 5 out of 5]

As my kitchen will attest, I’m an herb and spice enthusiast. My cooking tends not to be subtle, and I’m always looking for interesting flavors that will stand out in a dish. For this reason, Jill Norman’s Herbs & Spices has quickly made a place for itself on my “favorite cooking books” shelf. This book has any number of features that make it enjoyable both to peruse and to use.

• First off, Herbs & Spices is published by DK, the absolute masters of photo-illustrated books. There just aren’t any pages composed of text alone. Each entry is illustrated by multiple pictures of the herb or spice under consideration, showing it in its original form and in the varying forms in which cooks use it.

• Herbs & Spices has multiple uses. Besides photos, each entry includes tasting notes, buying and storing suggestions, tips for growing one’s own, and a set of culinary uses.

• Because Herbs & Spices is organized in categories, it’s easy to look for a particular sort of flavor. In the herb section there are chapters for citrus/tart herbs, minty herbs, oniony herbs, and half a dozen others. In the spices section, one finds nutty spices, acidic/fruity spices, pungent spices, and more.

• Herbs & Spices has an entire chapter devoted to salt, just the thing for folks like me who can’t resist buying interesting salts or salt samplers, but then don’t know what to do with them.

• One additional pleasure of this book: recipes. The recipe section comes at the edd and is about sixty pages long with two recipes to a page. There are recipes for creating original spice blends, for marinades, for every course, and for using every type of meat—or none. While some of these recipes may be familiar, any number of them will be completely new, even for experiences chefs.

The review copy of this book that I originally received was electronic, but as soon as I’d begun looking it over I put in an order for a print copy at my local independent book shop. Herbs & Spices is a keeper, offering beauty, practicality, innovation, and inspiration between its covers.

[Justin · Rating 5 out of 5]

I received this book, for free, in exchange for an honest review.

I am kind of surprised that I have never ran across a book like this before. It is a concise encyclopedia of herbs and spices. It has almost 300 pages devoted to descriptions of each herb/spice. I consider myself knowledgeable of ingredients; I almost never come across an recipe ingredient that I haven't at least heard of. That being said, I probably only heard of roughly 1/3 of the herbs/spices. It covers all the classics, but it also describes many regional favorites that an adventurous cook might want to try.

Each herb/spice has a description of its taste (sometimes these sound a bit too formal/wine tasty for me) and how it is prepared. When appropriate the book discusses the available varieties(cinnamon and peppers get this treatment). Additionally, the herbs have descriptions of how they can be grown.

There are also many non encyclopedic sections such as recipes for making common herb/spice preparations. All in all its hard to expect much more from a herb/spice reference.

[Erin · Rating 5 out of 5]

Ms. Norman has added intrigue to the world of herbs and spices through her effective use of descriptions, histories of culinary uses and colorful images.

The book is my favorite kitchen companion and I have owned a copy for many years and referred to it often and as of late have been making quite a study of herbs that I have yet to savor.

Pouring over the pages today, I was inspired to use my molcajete and grind the Quatre epices blend and then make a Saffron risotto that was quite possibly the best risotto I have ever tasted. A trip to the spice market victoriously yielded a jar of smoked pimenton!

I am looking forward to seeking out some of the more obscure herbs for my garden and steaming up the kitchen trying recipes!

[Heidi Kelsch · Rating 5 out of 5]

I was surprised by the content of this book. For quite awhile I have wanted a book that would explain the herbs and spices and what they were used in and how to use them. This book does this and so much more! Each herb or spice is explained in detail - how to grow it, where it comes from, how to store it, how to use it in cooking, what foods it mixes well with, what other herbs or spices it mixes well with, and how different cultures use it in specific dishes. Then, at the end of the book, it gives recipes that uses these herbs and spices - everything from tomato sauce, to chili sauce, dips, meats, soups, stews, and drinks. If you're looking for a book to help you start using herbs and spices so you can cook wisely and not have to guess - this is the book for you!

[Aleece · Rating 5 out of 5]

This was a beautiful book that is packed full of information it was a little overwhelming for me. There was so much information on anything you could ever want to know about herbs and spices as well as fresh vs. dried. So many uses for so many types of herbs and spices. Of course I hadn't heard of most of the spices but it was very interesting to read about them. Everything in this book is laid out very well and if I cooked more I probably would appreciate this book even more so than I did while reading it. Very well done.

I received an advanced copy of this book from DK through Edelweiss in exchange for my honest review.

[Sweet Lime · Rating 5 out of 5]

This gives two pages on pretty much every spice you can think of and more. It has pictues and descriptions and uses for everything. It's not really a cookbook so much as a reference book but at the end it gives recipes for various countries including how to make your own mixes of spices you'd normall have to buy. Stuff like Chinese Five Spice and other Indian or Mexican spices.

[Emily · Rating 4 out of 5]

Great photos to help with identification and nice tips for buying, storing, using, and tasting herbs and spices. I like that non-traditional herbs and such are included--cat nip! The few recipes given in the back look like a good way to get your feet wet with unfamiliar ingredients without going all-out with a new Indian or Thai, etc., cookbook.

[Jason · Rating 5 out of 5]

A permanent addition to my collection. This book is a wealth of information and beautiful photographs, organized to be both easily used and inspiring. As a bonus, it also provides a great reference of spice purveyors as well as recipes of spice mixtures and sauces from around the world. As an herb gardner and cook, I return to this book again and again!

[Amanda · Rating 5 out of 5]

Awesome reference book. Big beautiful photograph, complete with definition of culinary uses, tasting notes, and some how to's. Found an editing mistake where picture of basil named as parsley in the introduction part, but other than that, it's a VERY, very GOOD book. Definitely a perfect book to add in any cooking collection.

[Jen Dent · Rating 5 out of 5]

I do so want to own this book. I pick it up at Powell's books for cooks just about every time. I liken it to my affection for the Produce Bible. I like beautiful pictures paired with encyclopedic factoids.

[Pat · Rating 5 out of 5]

OMG - you think you know a lot about these guys and then you start reading and find out so much more. My late summer herb garden and my next spring garden will have so much more after reading this book.(not just looking at the pics!)

[Chris Power · Rating 4 out of 5]

This is an excellent book for becoming acquainted to herbs and spices from around the world. It's not one that you'd read from cover to cover, unless you're a real food addict, but one that I highly recommend for anyone's kitchen.

[Katie · Rating 5 out of 5]

Um i am loving it. There are spices and stuff I have never even tried. And I want to grow them. This is a great reference. I am excited to finish it!
Update: This is a great source. I feel more confident in my use of spices and herbs. And now I have an excellent reference book for food ideas!

[Jason · Rating 5 out of 5]

I recently was given this as a gift. I feel like its a great reference book. The photos and content is pretty good. It's not as comprehensive as say a text book or horticulture book in college; but it's still very nice. Even has recipes and a little food history. I am very happy with it.

[Carolyn · Rating 5 out of 5]

I've never come across a DK book I didn't like. This is exceptional - beautiful photographs, easy to read, helpful information.

[Ola · Rating 5 out of 5]

The ultimate guide to spices.

[Randy]

This seems like a pretty definitive guide to herbs and spices. Can anyone recommend others that are just as good if not better?

[Chelsea · Rating 5 out of 5]

This is a MUST read if you are a aspiring cook. I had no idea that there were actually spices called "Savory, and Sassafras."

[Erin · Rating 5 out of 5]

Great reference to keep in the kitchen. Nicely organized and easy to follow.

[Lisa · Rating 4 out of 5]

Excellent reference on herbs and spices. I read a library copy, but now I want my own.

[Karen · Rating 4 out of 5]

great reference.