Encyclopedia of Herbs, Spices, and Flavorings

by Elisabeth Lambert Ortiz, Lisa Tai (Editor), David Murry (Photographer)

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. The book covers the entire range of culinary seasonings and flavour enhancers, including edible flowers, roots and grasses; details flavour groupings used to produce authentic ethnic dishes with menu guides and lists of traditional ingredients; revives traditional recipes such as spiced butters, candying and crystallizing, flavoured oils and vinegars, scented sugars and honey. All ingredients are now readily available in UK supermarkets or ethnic food shops. By the author of "The Food of Spain and Portugal" and "The Festive Foods of Mexico" and was also a consultant to the "Time Life" series "Foods of the World" and "Good Cook". Elizabeth Lambert Ortiz has written about food and travel for "Taste", "A La Carte" and "Gourmet" magazines.

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction, Gardening, Herbs

288 pages, Hardcover

First published September 15, 1992

Reviews

[Teresa Soulliere · Rating 5 out of 5]

I picked this up at a local thrift store. I found it a fascinating read and an excellent addition to my library.
This is mosh definitely an encyclopedia including information:
1. the plants with tips and favoured growing conditions,
2. cultural information,
3. photos of the plants, the seeds, the leaves, the roots
4. harvesting, storage, cooking tips
5. intriguing recipes

I discovered much previously unknown and interesting information for several unusual herbs I have been growing including Angelica, Chervil, Borage, Tansy, and Nigella (more commonly known as Love in a Mist - I didn't know that it was tasty ingredient.

This is definitely a book that you would want to find and add to your kitchen library, though you will have to watch 2nd hand stores and used bookshops. It was first published in 1992 by Dorling Kindersley Limited, London, Great Britain.

[Laura · Rating 5 out of 5]

This book was incredible! All the questions I could ask are answered. If I ever become a competent cook it will be because of this book.

[E. Merrill Brouder · Rating 3 out of 5]

Interesting book with great photos and informative passages. I did, however, notice at least one factual error (the book claims Pavlovas were invented in Australia???) so I am a little skeptical of all of the information in the book— what can I say? I have trust issues.

[Juli Anna · Rating 3 out of 5]

Beautiful and useful, and quite complete given its publication date. I'd love to see this filled out for the 21st century!

[Tyler Vivier · Rating 5 out of 5]

A great overview of flavourings.

[Jülie ☼♄  · Rating 5 out of 5]

Essential reading for spice lovers and cooks alike.

One of the few definitive books available that covers both herbs, and spices.....Publishers please take note: there is a definite hole in the [Australian] market for such books.

Terrific kitchen dictionary. As well as descriptions, it is filled with all kinds of recipes for oils, vinegars, pickles and you name it....if it requires herbs and spices, you will more than likely find it, or a version of it in here. This is where to look for a possible substitute for that hard to find, yet vital, herb or spice which your recipe calls for.

[Laura · Rating 4 out of 5]

What a book not only is there pictures, comments and how it is used in your daily cooking it also give you suggestions of recipes which you may use the spices and herbs as will as how to blend your own. I enjoyed this book because there are many spices I have tried and now realize that I was mixing sprices that didn't enchance the foods because they them blend together. I love the fruit and vegeatable section and feel sure that I will return to this book over and over again.

[Lisa · Rating 5 out of 5]

Great pictures and lots of info in everyday language. Lots of practical information.

[Brynna Schiller · Rating 5 out of 5]

I borrowed this book in my quest to learn basic cooking (all my dishes were astoundingly bland) and discovered a book that must be part of my personal library. :)