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The new edition of the IACP-award-winning guide on spice. Cooks all over the place use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a nicely-stocked kitchen have to have a wide assortment of herbs and spices. This expanded and totally revised new edition is the culmination of Ian Hemphill\'s lifelong encounter in the spice market. It is a fascinating and authoritative manual. Hemphill describes a wide range of global herbs and spices employed in modern kitchens either alone or in fantastic blends. He totally demystifies the artwork of combining herbs and spices and house cooks can meet and get pleasure from a globe of flavors previously found only at internationally inspired dining establishments. He gives the \"inside story\" based mostly on his substantial experience in this ancient and stimulating sector. The third edition attributes six new spice entries (for a complete of 97), 102 new recipes, 33 new curry spice blends and 17 new spice blends. There is also a new and fascinating part, \"Travels in the Spice Trade,\" that involves his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with complete colour throughout. All the entries are listed alphabetically with a detailed color photo of every herb and spice. There are also complete and helpful storage suggestions with information for each and every herb and spice. A complete-circle culinary expertise in the world of herbs and spices, this new edition is nevertheless the definitive reference in its field.
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