Herbs & Spices: The Cook's Reference

Rating:
Summary: Herbs & Spices: The Cook's Reference
Review: Great book. Well though-out and produced. Fully illustrated and with lots of notes. This will be invaluable for food service professionals as well as us normal cooks. And there is a little info that kitchen gardener will find very helpful. Well worth the 30 bucks sticker price.

Rating:
Summary: top notch
Review: Great book. Well though-out and produced. Fully illustrated and with lots of notes. This will be invaluable for food service professionals as well as us normal cooks. And there is a little info that kitchen gardener will find very helpful. Well worth the 30 bucks sticker price.

Rating:
Summary: Fantastic for home and work alike
Review: I am a professional chef who is always interested in finding new and exotic ingredients and this book has a large number of herbs and spices that we have trouble getting in asia.

I thank the author for a clear and concise narrative on this subject, it has been most enlightening

Rating:
Summary: from a canned-soup cook
Review: OK, I'll admit it -- I was a terrible cook. My meals were nutritious, sure -- but spices eluded me -- and so the food was only suitable for monks who have taken a vow of pleasurelessness.
This book changed my cooking forever. Not only is the book pregnant with spectacular images of spices from their natural to processed state, but very thoughtful information is provided on complimentary herbs and spices that would inspire any on-the-fly cooking adventurer! You will guard this book like it was your tax information once it's on your shelf. But it won't sit on your shelf very much -- Mine is on my coffee table. The book is impressive in it's scope and aesthetics. Get it!

Rating:
Summary: Something for everyone
Review: This book has appeal for not only home and professional cooks, but also for gardeners and anyone who just wants to sit back and admire the lovely photographic illustrations. The sidebar for each herb/spice that lists what parts are used, where it can be bought, how to grow it and how it is harvested is invaluable. The book also goes into detail on the flavor profile of the herbs and spices, a little history, common cooking techniques, recipes, herb blends and food pairings, and features recipes at the end for herb/spice blends as well as salads, entrees, etc. (I especially recommend the pork chops with juniper and rosemary.)

Probably my favorite thing about this book is that it divides the herbs and spices up by flavor profile, so that "citrus" herbs are one section, "oniony" or "bitter and astringent" herbs another, and so on. This organization really helps you pay attention to the flavors of the aromatics and how they relate to other herbs and spices and to food.

The one down side of this book is that it mentions a lot of herbs that are very difficult to get ahold of in North America - Vietnamese balm, for example. However, it still addresses pretty much all of the herbs and spices that are commonly available here, so it's not that much of a problem.

Rating:
Summary: Something for everyone
Review: This book has appeal for not only home and professional cooks, but also for gardeners and anyone who just wants to sit back and admire the lovely photographic illustrations. The sidebar for each herb/spice that lists what parts are used, where it can be bought, how to grow it and how it is harvested is invaluable. The book also goes into detail on the flavor profile of the herbs and spices, a little history, common cooking techniques, recipes, herb blends and food pairings, and features recipes at the end for herb/spice blends as well as salads, entrees, etc. (I especially recommend the pork chops with juniper and rosemary.)

Probably my favorite thing about this book is that it divides the herbs and spices up by flavor profile, so that "citrus" herbs are one section, "oniony" or "bitter and astringent" herbs another, and so on. This organization really helps you pay attention to the flavors of the aromatics and how they relate to other herbs and spices and to food.

The one down side of this book is that it mentions a lot of herbs that are very difficult to get ahold of in North America - Vietnamese balm, for example. However, it still addresses pretty much all of the herbs and spices that are commonly available here, so it's not that much of a problem.

Rating:
Summary: Herbs & Spices: The Cook's Reference
Review: This herb and spice book is fun to read! It is well organized and provides a great library addition to the Oxford Companion of Food. Of all the herb and spice books I reviewed, this one was the book most suited for a curious novice cook. In addition, the photography is outstanding.