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The Contemporary Encyclopedia of Herbs and Spices : Seasonings for the Global Kitchen by Tony Hill (2004, Hardcover)

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The Contemporary Encyclopedia of Herbs & Spices: Seasonings for the Global Kitchen by Hill, Tony Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less

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Product Information

Combining culinary history, the lore of the spice routes, and the author's tasting notes, this book outlines more than 125 herbs and spices, ranging from the familiar to the exotic. It gives practical information and advice, including how best to use nine popular chiles and what distinguishes true cinnamon from cassia cinnamon.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047121423x
ISBN-13
9780471214236
eBay Product ID (ePID)
17038427175

Product Key Features

Book Title
Contemporary Encyclopedia of Herbs and Spices : Seasonings for the Global Kitchen
Author
Tony Hill
Format
Hardcover
Language
English
Topic
Herbs, Specific Ingredients / Herbs, Spices, Condiments
Publication Year
2004
Genre
Cooking, Gardening
Number of Pages
464 Pages

Dimensions

Item Length
9.6in
Item Height
1.4in
Item Width
7.8in
Item Weight
42 Oz

Additional Product Features

Lc Classification Number
Tx406.H55 2003
Reviews
Hill, owner of World Merchants, Spice, Herb and Tea House in Seattle, has traveled the globe in search of spices. In this book he generously shares the wealth of knowledge he's brought back. Information on 350 spices and herbs is included, with details on alternate and botanical names, plant family, countries of origin and cultivation, seasons of harvest, parts used, and colors to look for. There are also 75 different recipes and some 200 color photos. Hill's enthusiasm for his subject shines through, especially in the short essays covering historical and culinary details of individual herbs and spices. Jill Norman's superb Herbs and Spices: The Cook's Reference covers much of the same territory, but the alphabetic arrangement of Hill's book is perhaps easier to use than Norman's grouping by aroma and flavor. Hill's broader scope also means cooks will discover spices such as boldina leaf that are not included in Norman's book. On the other hand, the gorgeous visual design of Norman's book trumps the illustrations in Hill's. Bottom Line Public libraries with limited budgets will definitely want Norman's book, but Hill's engaging and entertaining guide to herbs and spices would also be an excellent addition to any library's culinary collection. --John Charles, Scottsdale P.L., AZ (Library Journal, January 15, 2005)The Contemporary Encyclopedia of Herbs & Spices is intended to attract dustings of fenugreek and drippings of gumbo with sassafras. Tony Hill lards his book with recipes that make you want to measure out anise-hyssop and cardamom lavishly after reading one of his chapters on the origins, alternate names and significant uses for both exotic and predictable seasonings. Hill, who did much of his research while traveling as proprietor of the World Merchants spice and tea house in Seattle, is way ahead of cookbook authors who cling to parsley in a cilantro world. With spices so widely available on the Internet, he encourages exploration, not only describing what nigella seeds are (not spawn of Lawson but an Indian flavoring) but how to use them (to bake surprisingly easy crackers for cheese). This is the book for anyone who has been lucky enough to find grains of paradise or Aleppo pepper and wonders where to go from there. (Los Angeles Times, December 5, 2004), "...Hill's enthusiasm for his subject shines through...an excellent addition to any library." ( Library Journal , January 15, 2005) "Hill...is way ahead of cookbook authors who cling to parsley in a cilantro world." ( Los Angeles Times , December 5, 2004)
Table of Content
Preface.Acknowledgements.All about Seasonings for the Global Kitchen.HERBS AND SPICES.Ajwain.Allspice.Amchoor. Angelica.Anise, Brown.Anise, Black.Annatto.Arrowroot.Asafetida.Avocado Leaf.Barberry.Basil.Bay Leaf, Turkish.Bay Leaf, Californian.Bay Leaf, Indian.Bay Leaf, Indonesian.Black Lemon.Black Salt.Boldo Leaf.Borage.Bread Clover.Bush Tomato.Candlenut.Caraway.Cardamom, Green & White.Cardamom, Thai.Cardamom, Black.Catnip.Celery.Chervil.Chicory.Chiles.Aji andRocoto Chiles.Aleppo Pepper (Near East Pepper).Ancho Chile.Cayenne Pepper.Guajillo Chile.Habanero Chile.Piments d'Espelette.Smoked Chiles.Thai and other Asian Chiles.Chives.Cicely.Cilantro.Cinnamons and Cassias.True Cinnamon.Cassia-Cinnamon, Indonesian and Chinese.Cinnamon, White.Cilantro.Cloves.Coriander, European.Cream of Tartar.Cubeb.Culantro.Cumin, Brown.Cumin, Black.Curry Leaf.Dill.Epazote.Fenugreek.Fennel.Fingerroot.Galangal, Greater.Galangal, Lesser.Gale.Garlic.Ginger.Golpar.Grains of Paradise.Horseradish.Hyssop.Juniper.Kaffir Lime.Kencur.Kokum.Lavender.Lemon Grass.Lemon Myrtle.Lemon Verbena.Licorice.Mace.Mahleb.Mango Powder.Marjoram.Mints.Mitsuba.Mountain Pepper.Mugwort.Mustard Seeds, Yellow, Brown, & Black.Nigella.Nutmeg.Oregano, Mediterranean.Oregano, Mexican.Paprika.Parsley.Pepercorn, Black, Green, White, & 'True' Red.Peppercorn, Long.Peppercorn, Negro.Pepperleaf.Pink Pepper Berries.Pomegranate Seed.Poppy.Rose Petals.Rosemary.Saffron.Safflower.Sage.Sassafras.Savory, Summer & Winter.Screwpine.Sea Salts.Sesame Seed.Seaweed.Shiso.Sichuan Pepper.Star Anise.Sumac.Sweet Flag.Sylphium.Tarragon.Tamarind.Thyme.Turmeric.Vanilla Bean.Vietnamese Coriander.Wattle Seed.Wasabi.Zedoary.HERB AND SPICE BLENDS.Americas Blends.Bay Seasoning.Barcecue Rubs.Memmphis-style Barbecue.Kansas City-style Barbecue.Carolina-style Barbecue.Poultry Rubs.Seafood Rubs.Cajun Blackening.Creole Spices.Montreal Steak Spice.Seafood Boils.Corned Beef Spices.Pickling Spices.Bread Stuffing Spices.Pumpkin Pie Spices.Sausage Spices.Seasoning Salts.Mexican Blends.Chili Powders.Central and South American Blends.Caribbean Blends.Northern European Blends.Central European Blends.French and Italian Blends.Medieval Blends. Russian Blends.Middle Eastern Blends.Indian Subcontinent Blends.Chai Spices.Curry Powders.African Blends.Southeast Asian Blends.IndonesianSambals.Thai Curry Pastes.Chinese Blends.Japanese Blends.Bibliography.Index.
Copyright Date
2004
Lccn
2003-007733
Dewey Decimal
641.6/383/03
Intended Audience
Trade
Dewey Edition
21
Illustrated
Yes

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Most relevant reviews

4 out of 5 stars
by ken6311_2008Jun 04, 2015
Very satisfied and will regard it as a favorite .
I'm exploring the world of herbs & spices and this publication is such a wonderful mine of information . It covers all the basics from all parts of the world , but I took one star off because it could have gone further , could have been better illustrated , could have given more culinary tips in the use of the the herbs and spices. I would happily pay top dollar, for that more comprehensive publication.

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