If you hunger for a comprehensive book on the subject of herbs
and spices, then food writer Jill Norman has penned a book
that will unquestionably give you - your fill. Her latest
title covers the subject at great length. Presenting readers
with detailed explanations of 60 herbs and 60 spices.
Each page begins with a brief synopsis of an individual ingredient
and is complimented with tasting notes, buying and storing
information and a description of the herb or spice's culinary
use. Within the culinary uses section Ms. Norman offers her
thoughts on what each ingredient is "good with" and "combines
well with". For example tarragon is good with artichokes,
asparagus, fish, seafood and salsify and combines well with
basil, bay, capers, chervil, chives and salad herbs.
In addition to the herbal demystification, the preparation
(grating, grinding, crushing…you name it) of herbs and spices
gains discussion, and their versatile uses are showcased through
a bundle of recipes. This section starts with classic herb
and spice mixtures and then expands to sauces, condiments
and marinades each of which are categorized by the continent
that they derive from.
Containing 500 color photographs the book is visually driven,
well laid out and guaranteed to embellish the culinary mind
of any reader - no matter what their base knowledge may be.