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The Spice and Herb Bible, by Ian Hemphill, Kate Hemphill
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The new edition of the IACP-award-winning book on spice.
Cooks everywhere use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices.
This expanded and completely revised new edition is the culmination of Ian Hemphill's lifelong experience in the spice industry. It is a fascinating and authoritative guide. Hemphill describes a wide range of global herbs and spices used in modern kitchens either alone or in wonderful blends. He completely demystifies the art of combining herbs and spices and home cooks can meet and enjoy a world of flavors previously found only at internationally inspired restaurants. He provides the "inside story" based on his extensive experience in this ancient and stimulating industry.
The third edition features 6 new spice entries (for a total of 97), 102 new recipes, 33 new curry spice blends and 17 new spice blends. There is also a new and fascinating section, "Travels in the Spice Trade," that includes his personal anecdotes and travel stories. The interior pages have been completely redesigned and reorganized with full color throughout.
All the entries are listed alphabetically with a detailed color photo of every herb and spice. There are also comprehensive and handy storage suggestions with details for every herb and spice. A full-circle culinary experience in the world of herbs and spices, this new edition is still the definitive reference in its field.
- Sales Rank: #192599 in Books
- Published on: 2014-09-11
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 1.50" w x 7.75" l, .0 pounds
- Binding: Paperback
- 800 pages
Review
[Review of Previous Edition:] This is an excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections as well. (Barbara M. Bibel American Reference Books Annual)
[Review of Previous Edition:] Helps adventurous chefs sort out their seasonings. (Rachel Wharton New York Daily News 2006-12-17)
[Review of First Edition:] Offers insight into the exotic scents and flavors of culinary herbs and spices. (Publishers Weekly 2002-04-01)
[Review of First Edition:] A terrific book. (Marty Meitus Rocky Mountain News 2004-06-09)
[Review of Previous Edition:] A great resource... along with full-color photographs, you'll find historical information as well as tips on buying, storage and usage for each spice or herb. (Lincoln Journal Star 2006-10-25)
[Review of First Edition:] This is a wonderful resource for both the novice and the experienced cook. (Shirley Reiss Kliatt 2002-07-01)
[Review of Previous Edition:] Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... The book is essential for the sweeping array of spices and herbs now available. (William R. Wood Kalamazoo Gazette 2007-05-07)
[Review of First Edition:] Simply put, [Hemphill] knows his herbs and spices. (HortIdeas 2002-02-01)
[Review of Previous Edition:] Casual cook or culinary adventurer, everyone will enjoys parts or all of this guide... Even non-cooks will enjoy a great read. (Susan Miller Hersam Acorn (Fairfield County, CT))
[Review of First Edition:] Comprehensive information about all these natural ingredients that add flavor to food. (Healthy Cooking)
[Review of Previous Edition:] This book is a remarkable achievement, not only for its encyclopedic coverage of the subject.... but for the coverage of the world spice blends and the great recipes... Highly recommended. (Dave DeWitt Fiery Foods and BBQ)
[Review of First Edition:] A long overdue, essential kitchen tool for any serious home-cook. Here, finally, an easy to navigate encyclopedia of the flavors, scents, and perfumes of the world's cuisines, an aromatic gem of a book, as useful as it is weighty at almost 500 pages... This is an indispensable addition to any kitchen library, and one you'll find reason to consult alongside everyone of your cookbooks. (Byron Ayanoglu Books in Canada)
This truly beautiful and quite comprehensive volume will appeal to lovers of food, amateur and professional chefs, and everyone in between. While other works may address similar information, the author gives a personal touch to this one, which creates an uncommon warmth. (Dawn Lowe-Wincentsen, Oregon Institute of Technolo Library Journal 2014-11-01)
About the Author
Ian Hemphill, a native of Sydney, Australia, oversees Herbie's Spices, which boasts the largest selection of herbs and spices for sale and export. His website is www.herbies.com.au or www.herbiesspicesusa. com.
Kate Hemphill is a chef, food writer and home economist who runs her own cooking classes in London. She is also the representative for Herbie's Spices in the UK.
Most helpful customer reviews
11 of 11 people found the following review helpful.
The most comprehensive spice and herb reference you'll ever need
By Tooncesmom
I love this book on many levels. First, it’s comprehensive, offering information on many spices I was heretofore unfamiliar with (examples: akudjura, candlenut, mastic, pandan leaf and sweet cicily, to name a few). While I may never use these spices, it’s informative to learn about them. In Ian Hemphill’s revised third edition of The Spice and Herb Bible, he takes the reader on a journey through the spice and herb industry that includes a section called “Travels in the Spice Trade” and details many personal anecdotes. Mr. Hemphill has a lifetime of experience in the spice industry, and he imparts his expertise in describing every spice with culinary information (what it combines with, traditional uses and whether it is used in a spice blend). In addition, he gives the particular spice’s names in several different languages, the plant’s background, different varieties of each, if any and valuable information on procession, buying and storage and use, followed by a recipe for many of the spices and herbs. I was particularly interested in a recipe for Elderflower Cordial. I have an old elderberry wine recipe handed down from my grandmother but have never seen one that uses the fresh flower heads, and since we have an abundance if these along the roadsides in my area, I’d love to give it a try.
Mr. Hemphill’s daughter Kate provides most of the recipes in this extensive book. Some particularly interesting recipes I’d love to try include: Tuna Nicoise with Chervil Vinaigrette and French Tarragon Chicken (I have fresh tarragon growing in my herb garden).
The book is divided into three parts: Part One: The World of Spices, which give a short history of the spice trade and an explanation of the difference between a spice and an herb and information on growing and drying your own herbs. Part Two, and by far the largest section of the book is a treatise on the spices themselves, and Part Three details the art of combining spices. Here one can learn how to make a crab boil, biryani spice mix, bouquet garni and Mexican chile powder. A sub-section lists a variety of curry powders. An index follows, however, each spice is also indexed at the beginning under Part Two.
This is the definitive spice and herb book and belongs on the shelf of any cook with more than a passing interest in culinary prowess. The photographs alone are more than enough to whet your appetite and discover the secrets that set apart many restaurant specialties from home cooking.
8 of 8 people found the following review helpful.
Breathtaking, mouthwatering, and awe-inspiring
By Steve
Curious about the various spices and herbs that I've seen used by cooks on tv and in person over the years, and that most often lie dormant on my spice shelf, I thought this book would be a helpful guide to pushing the envelope beyond garlic, paprika, and pre-blended combinations. In a word, this book is incredible. In fact, it is such an authoritative manual that it's as intimidating as it is illuminating. Three parts divide this massive tome, the first short part tells the basics of spices; a bit of history, uses for spices, the difference between a spice and a herb, and some tips on growing, drying, buying, and storing.
The second part is the meat of this 800 page monster. Covering a list of spices and herbs that will leave any but the true culinary pro or foodie awestruck by the sheer magnitude, the bulk of this bible takes on each item in a comprehensive, educational, practical, and fascinating manner. For each one, you get the background, processing, buying and storage, use, and other varieties as well as the name and English spelling (think pinyin) of the spice or herb in a host of other languages. In addition, there are enticing recipes targeting the particular spice or herb at the end of each mini-profile. Clear, distinct, and gorgeous photographs show the item in a variety of formats. As I said, it's overwhelming in scope and breadth and one could spend countless hours simply browsing and letting your imagination go crazy.
Lastly, there is a section on combining spices to make your own blends. I found this the most practical as well as the most mouthwatering. From Asian Stir-Fry Seasoning to Za'atar, there are well over fifty combinations including taco seasoning, a host of curries (including Vindaloo - can't wait), bay, Cajun, tandoori (yay!), game spice, and....okay, you get the idea. I am excited to get going on making some nice combinations and trying them out.
I know that cook books should get one excited about cooking, but this Spice and Herb Bible is different in that it gets you excited about experimenting beyond the constraints of following a recipe. With this book it's more about the tools than it is the project, and my tool box has just gone from a few screwdrivers and a hammer to a tool warehouse. It's thrilling to imagine the possibilities in combining the spices and/or herbs profiled in this book with your favorite meats, vegetables, fruits, etc. I feel as if my limited cooking skills have been raised up simply by owning this incredible source. I can't wait to get started and I think you'll feel the same once you take a look. I can't recommend this source highly enough.
7 of 7 people found the following review helpful.
A great update to an essential tome for the true Foodie and dedicated cook!
By M.D. Edwards
I have a copy of the previous edition of this book in my cookbook bookcases, and found myself referring to the Second edition alternately between either my copy of The New Food Lover's Companion, or Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated, making these three books my top-tier of Food Ingredient Reference books in my collection.
The Spice & Herb bible has been updated and expanded with even more spices, both the well-known and the more remote and exotic. The book is a good half-inch larger in all dimensions, including thickness, testifying to the fact that even more information has been packed between its covers. Buyers of the new version will also notice that the publishers have added colored markings down the pages of the book, notifying the reader, encyclopedia- and dictionary-style, of where to flip to to find the next alphabetical listing of ingredients.
Visually-speaking, the third edition is much more appealing, from the elegant and bright presentation of the cover image, to the internal layout on the pages. Columns are separated by delicate black lines, breaking up the page and drawing your eye over the contents, and pops of color are added with sidebars and text boxes. The photos inside are vibrant and eye-catching, and the recipes are like a culinary tour of all of the locales that the authors have visited. It's a great book to have on-hand, both for when you have something specific in mind, and when you want to take a brief escape from the mundane day-to-day and into a world filled with exciting, new, off-the-beaten-path recipes and the knowledge of how to use what you put into them.
You know a must-have Cooking/Food Reference book when you see it, and this one is unquestionably that!
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