| Author: | Tom Stobart | ISBN: | 9781911621577 |
| Publisher: | Grub Street Publishing | Publication: | December 19, 2017 |
| Imprint: | Grub Street Cookery | Language: | English |
| Author: | Tom Stobart |
| ISBN: | 9781911621577 |
| Publisher: | Grub Street Publishing |
| Publication: | December 19, 2017 |
| Imprint: | Grub Street Cookery |
| Language: | English |
The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia.
Tom Stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries.
Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific, and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing, and pickling. The author assigns the scientific, botanical, native, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
The ultimate reference to the tasty ingredients that transform our food from the author of Cook’s Encyclopedia.
Tom Stobart’s award-winning Herbs, Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 400 different herbs, spices, and flavorings found throughout the world and based on the extensive notes he made on his travels in 70 countries.
Each entry carries detailed descriptions of the origin, history, magical, medicinal, scientific, and culinary uses, together with a thorough assessment of tastes and effects of cooking, freezing, and pickling. The author assigns the scientific, botanical, native, and popular names for given plants and ingredients making exact identification easy and clearing up any confusions which may exist on differing countries’ names and usages. No other work in print has ever covered this important subject with such exhausting precision, making this work of reference essential for all cooks, gardeners, and horticulturists.
