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The traditional reference - expanded and in total color. Specialist chefs and residence cooks use spices and herbs to boost food flavors and to develop new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is full with out spices and herbs. The 2nd edition of this traditional reference is substantially expanded, with four new spices and herbs as effectively as 25 additional blends. The guide is now printed in total colour and functions shade photography all through. Every single herb and spice has a handsome and in depth shade photograph to make identification and getting a breeze. The book consists of fascinating and authoritative histories of a wide variety of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary. The Spice and Herb Bible, Second Edition, consists of one hundred spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-outfitted kitchen.
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