A Cook's Guide to Culinary Spices
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Spicery by Ian Hemphill
Book DescriptionSpicery is the companion volume to Ian and Elizabeth Hemphill's "Herbaceous: A Cook's Guide to Culinary Herbs". Spices are the buds, bark, roots, berries and aromatic seeds that provide colour, texture, aroma, flavour and depth to our meals. Typical examples of spices are cloves (buds), cinnamon (bark), turmeric (root), peppercorns (berries), vanilla (the bean from a tropical orchid vine) and cumin, coriander, dill and fennel (seeds). In "Spicery" you will learn about spice essentials - what spices are, the best way to store and use them - from two experts who have made herbs and spices their life. Beautifully illustrated with full-colour identification shots of all spices and some finished dishes, "Spicery" is a fresh and indispensable reference and cookbook in one handsome volume.
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Book DetailsISBN: 9781740661690
(240mm x 204mm x 15mm)
Imprint: Hardie Grant Books
Publisher: Hardie Grant Books
Publish Date: 1-Oct-2004
Country of Publication: Australia
Books By Author Ian Hemphill
Spice and Herb Bible, Paperback (November 2014)
Third revised edition of the essential award-winning guide to the world's herbs and spices, written by two international spice traders.
Sticks, Seeds, Pods and Leaves, Paperback (September 2007)» View all books by Ian Hemphill
A guide to growing, sourcing, and cooking more than 80 of the popular herbs and spices. This work helps readers discover how to grow and use their favourite herbs and spices to create dishes such as Vietnamese Chicken with Lemongrass, Ras El Hanout Chicken, Lamb Shank Tagine, Risotto with Garlic and Fennel, Rosemary Scones, and Lavender Ice-Cream.
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Author Biography - Ian Hemphill
Ian and Elizabeth Hemphill are acknowledged herb and spice experts. They are passionate about sharing their love of herbs and spices through their books and speciality shop.
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