Features
- Cover Type: Paperback with 288 pages
- Published by: Alpha December 4, 2007
- Written in: English
- ISBN 10 Number: 1592576745
- ISBN 13 Number: 978-1592576746
-
Book Dimensions:
8.8 x 5.9 x 0.7 inches
- Weighs: 12 ounces
Product Description
Zest it up! Using spices and herbs—the key to any delicious meal—can be daunting with so many to choose from, not to mention the many possible combinations. In this book, a master chef and baker unlocks the key to the dazzling world of flavor by showing cooks of every level how to use and combine over 150 of the most popular spices and herbs. She also provides delicious recipes, fun facts, tips on storage, and a resource guide on where to get hard-to-find spices and herbs. The book also includes dozens of easy-to-follow and delicious recipes.
About The Author
Leslie Bilderback, a certified master chef and baker for nearly twenty years, has worked at such prestigious restaurants as Georgia, Angeli, Postrio, Zola’s, and Sedona. As a master instructor and member of Le Club des Amis du Cordon Bleu in Paris, she has trained hundreds of new chefs in their rigorous academy in the California School of Culinary Arts. She is also the author of
The Complete Idiot’s Guide to Success as a Chef and
The Complete Idiot’s Guide to Comfort Food.
Reader ReviewsThis book is aimed primarily at folks who want to explore the wide world of flavors available out there and figure out how to use all those spices & herbs in their own cooking. It provides suggestions for where to find the unusual ones, and gives the reader many starting points for exploration. It does leave out one detail I was hoping for---substitution suggestions for times when you can't find the particular spice you're looking for. That said, there are so many notes on what these items taste like and the elements of flavor that the book will, in many cases, still help you to properly flavor dishes when you don't have all the 'right' ingredients. I'm particularly impressed with the wide array of information on using these ingredients outside of kitchen recipes. Gardening information is included to help you start your own herb garden, and instructions are included for properly drying or freezing fresh herbs for later. There are also instructions for creating your own flavored oils, vinegars, and compound butters, as well as potpourris, sachets, and so on. There's a surprisingly long selection of spice blend recipes, but many of them are in amounts that aren't geared toward the home cook. Many of them use spices in anywhere from 1/4 cup to 1 cup amounts, and produce several cups of mix. If you're opening a restaurant or experimenting on a large scale (if, for example, you're studying to become a professional chef) you might find these amounts useful, I imagine. There aren't many recipes in this book---just a few to show you some of the ways in which ingredients can be used. For example, we made a coffee-braised roast from this book, which was falling-apart tender and incredibly flavorful & delicious. There are no photos in this book, but I don't believe it needs them. After all, you're going to be buying spice jars in stores---most of which look the same---not going out into the wilds to identify plants.
Search for books at
