Summary
Herbs are among the oldest cultivated plants, and of course, spices, with their various flavorful and preservative properties, have long been sought after. Their manifold uses are legendary and have enriched the lives of people for millennia.Along with a history of their place in culture, this volume contains an extensive directory of herbs and spices including such culinary classics as turmeric, saffron, and coriander, as well as many lesser-known types.Among the topics covered are:
-- The uses of both fresh and dried herbs
-- Cooking with spices
-- Combining spices
-- Herb and spices recipes from around the worldToday, more than ever before, people are becoming increasingly interested in trying and using these exotic and potent ingredients. This handsomely illustrated guide will enable you to explore this rich culinary area with full confidence.
Karen Farrington is a former journalist who has contributed to numerous publications on military history. She has also written extensively on assassinations, natural disasters, & religion. Ms. Farrington's most recent works include "The Hamlyn Book of Torture & Punishment," "Witness to World War II," & "Shipwrecks."
(Bowker Author Biography)
