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The Herbalist in the Kitchen

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Title: The Herbalist in the Kitchen
Description: 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 Herbalist in the Kitchen is organized into one hundred and four 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. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
Authors: Gary Allen
Resource Type: eBook.
Subjects: Cooking (Herbs), Herbs
Categories: COOKING / General, COOKING / Specific Ingredients / Herbs, Spices, Condiments, COOKING / Reference
Database: eBook Collection (EBSCOhost)
FullText Links:
  – Type: ebook-pdf
Text:
  Availability: 0
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DbLabel: eBook Collection (EBSCOhost)
An: 569794
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AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1011.53295898438
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  Data: The Herbalist in the Kitchen
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  Data: 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 Herbalist in the Kitchen is organized into one hundred and four 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. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 641.357
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Cooking (Herbs)
        Type: general
      – SubjectFull: Herbs
        Type: general
    Titles:
      – TitleFull: The Herbalist in the Kitchen
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Gary Allen
      – PersonEntity:
          Name:
            NameFull: Gary Allen
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          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2007
            – D: 04
              M: 02
              Type: profile
              Y: 2014
          Identifiers:
            – Type: isbn-print
              Value: 9780252031625
            – Type: isbn-electronic
              Value: 9780252090394
          Titles:
            – TitleFull: The Herbalist in the Kitchen
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