Location: Home» Books » DK Illustrated Encyclopedias » The Encyclopedia of Herbs, Spices, & Flavorings

The Encyclopedia of Herbs, Spices, & Flavorings

enlarge

Other Views:

Author: Elisabeth Lambert Ortiz
Publisher: DK ADULT
Category: Book

List Price: ~~$34.95~~
Buy Used: $5.45
You Save: $29.50 (84%)

New (8) Used (31) from $5.45

Rating: 5.0 out of 5 stars

10 reviews
Sales Rank: 333515

Media: Hardcover
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 3.4
Dimensions (in): 11.2 x 9.2 x 1

ISBN: 1564580652
Dewey Decimal Number: 641.357
EAN: 9781564580658
ASIN: 1564580652

Publication Date: September 15, 1992
Availability: Usually ships in 1-2 business days
Condition: Covers have some wear and a small tear. Inside is clean.

Similar Items:

•	Herbs & Spices: The Cook's Reference
•	The Contemporary Encyclopedia of Herbs and Spices: Seasonings for the Global Kitchen
•	Your Backyard Herb Garden: A Gardener's Guide to Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More
•	The Spice Lover's Guide to Herbs and Spices
•	Encyclopedia of Herbal Medicine: The Definitive Home Reference Guide to 550 Key Herbs with all their Uses as Remedies for Common Ailments

Editorial Reviews:

Product Description
An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. 25,000 first printing.

Customer Reviews: Read 5 more reviews...

3 out of 5 stars

Nice book but not an Encyclopedia May 3, 2005
Cosmas Bisticas (Denver)
5 out of 6 found this review helpful

This is a nice book. It has a fair number of spices and herbs listed, I would say the ones most commonly used in the American kitchen. It also includes international recipes and even a chapter on Flavorings as listed in the title. Overall a good source of information and a good read. Beware however this is by no means comprehensive, there are other books out there with much more detailed information on spices and hebs, unfortunately I am still searching to find one that I used to own that desrved the title encyclopedia. When I find it I will re-post.

5 out of 5 stars

Herb & Spice Heaven February 22, 2002
Rebecca Johnson (Washington State)
19 out of 19 found this review helpful

Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices.

If you think of the Coriander/Cilantro plant, cilantro is the herb and the seeds are known as coriander. This is why this book is so helpful as it explains the plants in detail. I didn't realize the root was also used in Thai curries. A recipe for Guacamole is included on the same two-page spread.

Elizabeth Lambert Ortiz is an authority on herbs and spices and international cuisine. She created this sourcebook in order to guide the reader to information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, coffees and just about every seasoning a modern cook needs to produce flavorful foods.

With 750 spectacular full-color photographs and 185 recipes you will learn how to create characteristic flavors that define cuisines of the world.

The Contents Include:

Growing and Harvesting Herbs
Drying and Preserving herbs
Edible Gifts

Kitchen Herbs: Chives, Dill, Angelica, Chervil, Tarragon, Borage, Tansy, Coriander/Cilantro, Lemongrass, Fennel, Hyssop, Bay, Lovage, Lemon Balm, Mint, Bee Balm, Sweet Cicely, Basil, Marjoram, Oregano, Parsley, Burnet, Rosemary, Sorrel, Sage, Savory, Thyme and Lemon Verbena.

Kitchen Spices: Galangal, Celery Seed, Annatto, Sassafras, Mustard, Chili, Paprika, Ajowan, Caraway, Spice Mixtures, Cassia, Cinnamon, Saffron, Cumin, Turmeric, Curry Powerders, Cardamom, cloves, Asafoetida, Star Anise, Juniper, Mace & Nutmeg, Nigella, Poppy Seeds, Allspice, Anise, Pepper, Sumac, Sesame Seeds,. Salt, Tamarind, Fenugreek, Vanilla and Ginger.

Flavors of the World: An absolutely amazing section on the traditional ingredients used in cultural cuisine all over the globe.

Vegetable and Fruit Flavorings
Extracts, Essences & Sweeteners
Edible Leaves & Flowers
Oils, Vinegars & Dairy Products
Sauces, Preserves & Condiments
Coffee, Tea & Spiced Drinks

Some of the recipes you might enjoy: Chiles Rellenos, Fruit Salad with Cardamom, Moroccan Preserved Lemons, Gingerbread Cookies, Rose Petal Ice Cream, Beet Salad with Walnut Oil Dressing and Roasted Red Pepper Sauce.

Did I mention how amazing this book is? If you love to cook, this is a must-have resource for your cookbook collection. It is also just pure fun to read!

Gorgeous Photography and oh, so wonderfully organized!

Books I know you will love is you enjoy this one:

The Herbfarm Cookbook by Jerry Traunfeld
How to Cook by Delia Smith
The Herbal Drugstore by Linda B. White, M.D.
Cooking A to Z by Jane Horn
Webster's New World Dictionary of Culinary Arts by Steven Labensky
The Quotable Cook by Kate Rowinski

~The Rebecca Review

5 out of 5 stars

Everything from Agar-Agar to Zahtar December 31, 2001
sfbibliophile (San Francisco, CA USA)
13 out of 13 found this review helpful

If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one. I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:

-Introduction
-Kitchen Herbs
-Kitchen Spices
-Flavors of the World (Characteristics of the world's cuisines)
-Vegetable and Fruit Flavorings
-Extracts, Essences, and Sweeteners
-Edible Leaves and Flowers
-Oils, Vinegars, and Dairy Products
-Sauces, Preserves, and Condiments
-Coffee, Tea, and Spiced Drinks

'Nough said. Buy this book, you can't beat the price and you'll love the content! Check out the sample pages for a glimpse of what you're in for.

5 out of 5 stars The book I was looking for... August 12, 2001
6 out of 6 found this review helpful

I brought this book home with me after a trip to England 8 years ago. Now that it is available in North America I can recommend it for anyone wanting to figure out what really grows in an herb garden. I was looking for a book to explain all the herbs I previously had only read about on the menus I was eating from. Full pages are devoted to most of the world's common herbs & spices. The digrams are exceptional for Food ID and each item includes an example recipe, handling, prep, and storage techniques. The more I have learned about cooking, the more details I have found hidden in the pictures and text. It even rivals my best coffee table books!

5 out of 5 stars Everything you could imagine wanting to know about spices June 6, 2001
3 out of 4 found this review helpful

For hundreds of spices familiar & unknown, the author gives you history, variations, recipes, tips, oddball facts, and beautiful color pictures. You can cook from it, you can use it as a reference, you can curl up with a cup of tea & browse in it for hours. A fantastic book.

Hot Selling Spices

Nantucket Off-Shore Rubs

Vanilla & Vanilla Beans

Cincinnati Chili Seasoning

How to Determine Spice Shelf Life