Kategoria BISAC: Cooking >> Specific Ingredients - Herbs, Spices, Condiments

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...

Natural magic is the ancient and powerful art of using material substances--herbs, stones, incenses, oils, and much more--to tap into the hidden magical powers of nature, transforming your surroundings and yourself.

Not just a cookbook of spells, the Encyclopedia of Natural Magic provides an introduction to the philosophy and ways of thought underlying this system. It also gives detailed information on 176 different herbs, trees, stones, metals, oils, incenses, and other substances, and offers countless ways to put them to magical use. With this book and a visit to your...

Fresh herbs offer a healthy and delicious way to spice up any meal, but growing and cooking with these delectable plants are endeavors fraught with uncertainty. What herbs will grow year-round on my kitchen windowsill? What foods complement rosemary? Which part of a lemongrass plant has the best flavor? Can I really eat the geraniums growing in my flower bed? This indispensable guide from The Herb Society of America takes the guesswork out of using herbs in the garden and in the kitchen by providing detailed information for cultivating a wide variety of herbs, along with easy-to-follow...

TABASCO(R) An Illustrated History is the first and only book about the McIlhenny family and company based on previously untapped documents in the McIlhenny Company Archives. This chronicle examines the origin of TABASCO(R) sauce, from its post-Civil War creation on Avery Island, Louisiana, to its evolution into the -gold standard- of pepper sauces and a global culinary icon.

It also examines the often stranger-than-fiction stories that are inexorably bound up with the rise of TABASCO(R)--Edmund McIlhenny's creation of the sauce in the midst of Reconstruction-era economic ruin;...

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes.

Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more both indoors and out including: Apple Cider Brine Zesty Jalapeno Lime Glaze Tapenade Marinade Ancho-Espresso Dry Rub Grilled Iberian Pork Loin with Blood Orange Sherry Sauce Vietnamese Grilled...

Dr. Anthony Cichoke explains the philosophy behind American Indian healing practices as well as other therapies, such as sweat lodges, used in conjunction with herbs. He examines each herb in an accessible A-to-Z format, explaining its healing properties and...

According to Pauline Adema, you smell Gilroy, California, before you see it. In Garlic Capital of the World, the folklorist and culinary anthropologist examines the role of food and festivals in creating a place brand or marketable identity. The author scrutinizes how Gilroy, California, successfully transformed a negative association with the pungent bulb into a highly successful tourism and marketing campaign.

This book explores how local initiatives led to an iconization of the humble product in Gilroy. The city, a well-established agricultural center and bedroom community...