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by Gary Allen

  • ISBN: 0252031628
  • Category: Cookbooks
  • Author: Gary Allen
  • Subcategory: Cooking by Ingredient
  • Other formats: docx lit txt azw
  • Language: English
  • Publisher: University of Illinois Press; Fifth Edition edition (May 29, 2007)
  • Pages: 504 pages
  • FB2 size: 1768 kb
  • EPUB size: 1359 kb
  • Rating: 4.4
  • Votes: 938
Download The Herbalist in the Kitchen (The Food Series) fb2

Gary Allen's delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume

Gary Allen's delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume. -Francine Segan, food historian and author of The Philosopher's Kitchen. This work would be extremely useful in any area where cooking, nutrition, and spices are a focus. The book should be in all culinary collections. -American Reference Books Annual.

Gary Allen’s delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume

Gary Allen’s delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Francine Segan, food historian and author of The Philosopher’s Kitchen. Gary Allen is a food writer, Web master for the Association for the Study of Food and Society, and adjunct professor at the State University of New York’s Empire State College. He is the author of The Resource Guide for Food Writers.

Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world.

The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope.

Series: The Food Series. Published by: University of Illinois Press. Richly illustrated with fifty-six images from the Missouri Botanical Garden rare book collection, The Herbalist in the Kitchen promises to enlighten cooks of all levels, from beginning culinary artists to seasoned professional chefs. x000B Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The. Herbalist in the Kitchen is organized into one hundred five sections, each consisting of a single botanical family.

The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The. Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The Everything Ketogenic Diet Cookbook: Includes:, Spicy Sausage Egg Cups, Zucchini Chicken Alfredo, Smoked Salmon and Brie Baked Avocado, Chocolat. and hundreds more! by Lindsay Boyers -500 Ketogenic Diet Recipes: Ultimate Ketogenic Diet.

Discover Book Depository's huge selection of Gary Allen books online. The Business of Food. The Herbalist in the Kitchen. The American International Pictures Filmography. Free delivery worldwide on over 20 million titles.

His books include The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food and Drink Industries, the anthology Human Cuisine, and his most recent title, Herbs: . .

His books include The Resource Guide for Food Writers, The Herbalist in the Kitchen, The Business of Food: Encyclopedia of the Food and Drink Industries, the anthology Human Cuisine, and his most recent title, Herbs: A Global History, a volume in The Edible Series of Reaktion Press. He’s currently at work on another book for the same series-on sausage. I coined the phrase chicken fingers in 1978 by selling a product in my deli. I owned Matt’s deli in North Tonawanda, NY. I bought the product from Imperial Foods out of Scranton, Pa. Emmit Roe owned the company.

The foodie's ultimate herbal encyclopedia

Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world.

Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks.

A volume in The Food Series, edited by Andrew W. Smith



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