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For centuries herbs and spices have been an integral portion of numerous of the world’s fantastic cuisines. But spices have a background of carrying out a lot far more than including lifestyle to bland food items. They have been the inspiration for, amongst other issues, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans employed them as charms to ward off evil spirits. Nations fought above access to and monopoly of specific spices, like cinnamon and nutmeg, when they have been uncommon commodities. Not only had been several men’s fortunes created in the pursuit of spices, spices at numerous intervals all through background literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk gives the initial entirely illustrated, scientific manual to nearly all commercial herbs and spices in existence. Van Wyk covers much more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary employs of every single. Introductory chapters capture the essence of culinary traditions, classic herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and person entries include the chemical compounds and structures accountable for every single spice or herb’s characteristic flavor. Several of the herbs and spices van Wyk covers are acquainted fixtures in our own spice racks, but a few—especially these from Africa and China—will be launched for the 1st time to American audiences. Van Wyk also gives a international see of the most well-known use or signature dish for every single herb or spice, satisfying the gourmand’s curiosity for more data about new dishes from small-known culinary traditions. People all more than the planet are getting to be far more sophisticated and demanding about what they eat and how it is ready. Culinary Herbs and Spices of the Planet will appeal to these inquisitive foodies in addition to gardeners and botanists.
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