Check nearby libraries
Buy this book
"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 detailed 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. 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." "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 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."--BOOK JACKET.
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Cooking (herbs and spices), Cooking (Herbs), HerbsShowing 1 featured edition. View all 1 editions?
Edition | Availability |
---|---|
1
The Herbalist in the Kitchen
May 29, 2007, University of Illinois Press
Hardcover
in English
0252031628 9780252031625
|
aaaa
Libraries near you:
WorldCat
|
Book Details
Edition Notes
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?September 1, 2024 | Edited by MARC Bot | import existing book |
December 14, 2020 | Edited by MARC Bot | import existing book |
August 1, 2020 | Edited by ImportBot | import existing book |
February 28, 2020 | Edited by MARC Bot | remove fake subjects |
December 10, 2009 | Created by WorkBot | add works page |