Dimensions
191 x 246 x 21mm
The first book to show all the parts of herbs and spices available for culinary use with full details of how to prepare and cook with them.
Interest in herbs and spices has never been greater. They are viewed as the healthy alternative to salt and fat, which are linked to a range of health problems. Consumer demand has made once hard-to-find ingredients such as wild rocket and lemon grass into supermarket staples.
Provides the essential information that recipe books leave out: how to prepare fresh and dried herbs and whole spices for cooking. Information on how herbs and spices are used in their native cuisines, plus notes on sympathetic and unusual food-herb and food-spice partnerships.
Ordered by aroma and flavour, with tasting notes that accurately describe both.
