THE SPICE AND HERB BIBLE, THIRD EDITION
Cooks use spices and herbs not only to enhance food’s flavor, but also to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, it is virtually impossible to imagine a well- stocked kitchen without herbs and spices.
This completely revised and expanded edition is a fascinating and authoritative guide. Ian Hemphill describes a wide range of global herbs and spices used in today’s kitchen, either alone or in wonderful blends. He demystifies the art of combining herbs and spices, and cooks are introduced to a world of flavors previously found only at internationally inspired restaurants. He really gives you, the reader, “the inside story,” based on his learning and experiences in this ancient and stimulating industry.
IAN HEMPHILL, a native of Sydney, Australia, oversees Herbie’s Spices, which boasts a huge selection of high quality herbs and spices for sale and export to enthusiastic cooks. Visit his website www.herbies.com.au or for North America www.herbiesspices.com.
KATE HEMPHILL absorbed an intimate knowledge of all aspects of herbs and spices as part of her family life and business. She is a trained chef who has worked as a home economist, food stylist, recipe writer and cookery teacher.
THE COOK’S ESSENTIAL KITCHEN DICTIONARY, SECOND EDITION: A Complete Culinary Resource
Jacques L Rolland
How often have you found yourself in the middle of preparing a recipe when you come across an unfamiliar term? If you are like most people, the answer is probably quite often. Not recognizing a word and its meaning can diminish the pleasure of preparing a dish.
Discover thousands of definitions, along with a wealth of historical background for many words, in this completely revised edition. Each entry from the previous edition has been reviewed, vetted and edited to reflect today’s culinary landscape. The definitions are listed alphabetically for easy reference, and each includes British and American cooking terms, as well as many foreign language terms.
JACQUES L. ROLLAND has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed by the many cultures he has experienced. He is also the author of The Food Encyclopedia.
THE FOOD SUBSTITUTIONS BIBLE, SECOND EDITION: More than 6,500 Substitutions for Ingredients, Equipment & Techniques
Cooks are hungry for information on how to substitute ingredients, equipment, and techniques in their kitchen.
This expanded, updated and revised edition of the IACP award-winning reference book puts even more useful cooking information at your fingertips. The reissue is perfectly timed, as it’s the perfect companion to the newly revised The Cook’s Essential Kitchen Dictionary!
In one comprehensive, easy-to-use guide that’s organized from A to Z, you’ll discover thousands of alternatives that can quickly and easily solve cooking dilemmas. Whether you’re looking to substitute for a key ingredient or utensil or create a different flavor or texture, you’ll find a wealth of fresh and enjoyable ideas that will give you all the information you’ll need to improvise with confidence.
DAVID JOACHIM has written, edited or collaborated on more than 30 cookbooks. He is a bestselling and award-winning author. The Science of Good Food, which he co-authored with Andrew Schloss, was nominated for a James Beard Award.