Herbs & SpicesThe Cook's Reference
New edition, redesigned and updated
This top-selling essential companion for every creative cook includes over 200 flavors from around the world, plus more than 180 recipes, rubs, sauces, and marinades.
New edition, redesigned and updated
This top-selling essential companion for every creative cook includes over 200 flavors from around the world, plus more than 180 recipes, rubs, sauces, and marinades.
Cooking has never been more exotic, with global herbs, spices, and seasoning now widely available. But how do you identify and choose the best herbs, spices, and other flavorings? And how do you prepare and cook with them to ensure you are making the most of them? This practical illustrated reference book gives you all the guidance you need to become a spice (and herb) supremo and produce tantalizing food from around the world.
Jill Norman is the author of DK’s The Complete Book of Spices, which enjoyed many years of success in several countries. Jill’s expertise in herbs and spices has reached such a wide audience that she is frequently asked to identify spices, sent in small amounts to her by people all over the world. Other people who have bought herbs marked, vaguely, “culinary” in garden centres ring up to ask what to do with them. Recently, Encyclopedia Britannica asked Jill to be their expert to update all of their entries on herbs and spices.
Jill created the Penguin Cookery Library in the 1960s and 1970s, bringing many first-class authors to the list. She has since become a Glenfiddich trophy winner in her own right, and is a leading authority on the use of herbs and spices. She is the literary trustee of the Elizabeth David estate, and worked with Mrs David for many years.
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