The Herbalist in the Kitchen
By (author) Gary Allen
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Herbalist in the Kitchen by Gary Allen
Book DescriptionThe foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
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Book DetailsISBN: 9780252031625
(5983mm x 3971mm x 1120mm)
Imprint: University of Illinois Press
Publisher: University of Illinois Press
Publish Date: 29-May-2007
Country of Publication: United States
Books By Author Gary Allen
Can it!, Hardback (June 2016)
A history of how preserving food - drying, smoking, salting, and fermenting - developed to solve the problems of seasonal over-abundance and subsequent food scarcity.
Sausage, Hardback (September 2015)
A tasty, informative and witty account of bangers and bratwurst from all cultures and periods, easing our fears about 'mystery meats' and introducing the reader to a host of unusual treats from around the world. Sausage is sure to whet the appetite of chorizo and bologna aficionados and food scholars alike.
Herbs, Hardback (May 2012)
In Herbs, Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. Allen's truly global history examines herbs in a way never seen before.
Resource Guide for Food Writers, Paperback (July 1999)» View all books by Gary Allen
This text features information for readers who want to learn more about food. The guide should teach readers what they need to know, from how to locate specialty booksellers and book-search services to getting published.
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Author Biography - Gary Allen
Gary Allen is on the board of directors at the Unison Arts and Learning Center in New Paltz, New York. He has written many food-related articles in the past and is the author of The Herbalist in the Kitchen.
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