Seasoning savvy : how to cook with herbs, spices, and other flavorings / Alice Arndt.

ISBN:

9781560220329

Title:

Author:

Arndt, Alice.

Personal Author:

Arndt, Alice.

Publication Information:

New York : Haworth Herbal Press, c1999.

Physical Description:

xiv, 265 p. : ill.

General Note:

Includes index.

Subject Term:

Format:

Books

Publication Date:

1999

Publication Information:

New York : Haworth Herbal Press, c1999.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.6383 ARN	Book	1	Standard shelving location	Searching... Unknown

A unique work dealing in-depth with flavor and flavorings!

With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites.

No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore:
how to select and use the right seasonings for a recipe and how to tell if a spice is fresh
drying, freezing, toasting, chopping, measuring, and storing herbs and spices
culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic
flavor combinations, including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts
how to reduce the intensity of some seasonings such as garlic and chili peppers
an examination of the nature of taste of flavor along with a history of spice usage in the US
brewing teas and tisanes
savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects

Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to achieve the tastes you like. With this vital book, you will transform your cooking from satisfactory to sensational!

Author Notes

Alice Arndt, is a food historian and cooking teacher who teaches, writes, and lectures about food, its history, and the spices used in cooking. Ms. Arndt has lectured and demonstrated at the Smithsonian Institution, Harvard's Semitic Museum, the Archaeological Institute of America-Houston Society, the Houston Public Library and Houston's International Festival, the Oxford Symposium on Food and Cookery, the World History Association--Texas, and for several Culinary Historian groups. Her lectures, interviews, and cooking classes have also aired on radio and television.

Reviews (1)

Booklist Review

This compendium of the world's spices serves less as a purely historical-descriptive document than as a relational guide, showing the similarities of one seasoning to another. Thus, the entry for lavender, having described its provenance, varieties, and characteristics, notes that the herb goes well with chocolate and that rosemary often makes an acceptable substitute. Similarly, Arndt notes the various uses that cooks may make of ginger: sliced, slivered, shredded, or chopped. She lists unfamiliar herbs, writing that ajowan and thyme may be readily interchanged if the former is unavailable. Combination spices such as curry powder and jerk seasoning are analyzed and their uses delineated. Arndt goes so far as to distinguish between assorted masala powders used in Indian cuisine. Both oils and vinegars are perfect vehicles for spices and herbs, dissolving their flavors and spreading their seasoning qualities throughout a dish. The book has no recipes as such. --Mark Knoblauch

Acknowledgments	p. xiii
Introduction	p. 1
Increasing Popularity of Seasonings	p. 2
Herb or Spice?	p. 3
Herb or 'Erb?	p. 5
Flavor	p. 6
The Benefits of Flavor	p. 8
How to Use This Book	p. 9
Culinary Practice	p. 11
Selecting Seasonings	p. 11
Storage	p. 12
Drying Herbs	p. 14
Freezing Herbs and Herbal Dishes	p. 15
Chopping Herbs	p. 16
Toasting Spices	p. 17
Measuring	p. 17
"Freshening" a Recipe	p. 18
Adjusting Seasonings	p. 19
Leavenings	p. 20
Citrus	p. 26
Teas and Tisanes	p. 31
Individual Seasonings	p. 33
Ajowan	p. 33
Allspice	p. 34
Almond	p. 36
Amchur	p. 38
Angelica	p. 39
Anise	p. 41
Annatto	p. 43
Asafetida	p. 45
Avocado Leaf	p. 46
Balm	p. 47
Basil	p. 48
Bay Leaf	p. 52
Borage	p. 55
Caraway	p. 56
Cardamom	p. 58
Cassia	p. 61
Celery	p. 62
Chervil	p. 66
Chiles	p. 67
Chive	p. 72
Chocolate	p. 74
Cinnamon	p. 87
Clove	p. 91
Coconut	p. 94
Coriander	p. 99
Cumin	p. 103
Curry Leaf	p. 105
Dill	p. 105
Epazote	p. 109
Fennel	p. 109
Fenugreek	p. 113
Galangal	p. 116
Garlic	p. 119
Ginger	p. 123
Golpar	p. 128
Grain of Paradise	p. 129
Hoja Santa	p. 131
Hyssop	p. 132
Juniper Berry	p. 133
Lavender	p. 136
Lemon	p. 139
Lemon Grass	p. 141
Lemon Verbena	p. 143
Licorice	p. 144
Lime	p. 146
Mace	p. 152
Mahaleb	p. 153
Marigold	p. 154
Marjoram	p. 156
Mastic	p. 157
Mints	p. 159
Monarda	p. 165
Mustard	p. 167
Nigella Seed	p. 170
Nutmeg	p. 172
Orange	p. 174
Oregano	p. 176
Paprika	p. 177
Parsley	p. 178
Pepper	p. 181
Perilla	p. 185
Pink Peppercorn	p. 186
Poppy Seed	p. 187
Rose	p. 190
Rosemary	p. 192
Safflower	p. 193
Saffron	p. 194
Sage	p. 198
Salam Leaf	p. 200
Salep	p. 200
Salt	p. 201
Sassafras	p. 205
Savory	p. 206
Scented Geranium	p. 207
Screwpine	p. 209
Sesame	p. 212
Soapwort	p. 215
Star Anise	p. 216
Sumac	p. 218
Szechwan Peppercorn	p. 219
Tamarind	p. 221
Tarragon	p. 223
Thyme	p. 224
Turmeric	p. 226
Vanilla	p. 227
Wintergreen	p. 230
Woodruff	p. 232
Flavor Combinations	p. 235
Herb and Spice Blends	p. 235
Advieh	p. 235
Berbere	p. 235
Bouquet Garni	p. 235
Chaat Masala	p. 236
Chili Powder	p. 236
Crab Boil	p. 236
Curry Powder	p. 237
Dhansak Masala	p. 238
Fines Herbes	p. 238
Five-Spice Powder	p. 239
Garam Masala	p. 239
Gremolata	p. 240
Herbes de Provence	p. 241
Jerk Seasoning	p. 241
Khmeli-Suneli	p. 242
Mirepoix	p. 243
Mixed Spice	p. 243
Mulling Spices	p. 244
Panch Phoran	p. 244
Persillade	p. 244
Pickling Spice	p. 245
Quatre Epices	p. 245
Ras el Hanout	p. 246
Sambar Powder	p. 246
Shichimi Togarashi	p. 247
Za'atar	p. 247
Compound Butters	p. 247
Flavored Vinegars	p. 248
Flavored Oils	p. 253
Index	p. 255

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