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Herbs and Spices Cookbooks and Recipes
Herbs (plants which are valued for the taste or smell that they add to food),
and spices (dried bark, fruit, roots or seeds added to food), are very useful cooking.
They can greatly enhance the taste of our food, and the choice of herbs and spices
is one of the most important things in imparting interesting and distinctive tastes
to particular recipes and national cuisines.
Some popular herbs and spices include:
- Allspice (also known as "Jamaican pepper", "newspice", or "pimento")
- This is a spice that comes from the dried unripe fruit of the Pimenta dioica plant. The name
"allspice"
comes from the fact that when the English first encountered the spice, they thought that it combined
the flavors of cinnamon, cloves and nutmeg.
Allspice is widely used in
Caribbean cuisine, especially
Jamaican cuisine, and also in
Middle Eastern cuisine.
- Aniseed (also known as "Anise") - Aniseed is a flowering plant, the seeds
of which are sweet and very aromatic. It is used in confectionary and to flavor many different
kinds of drinks including
champurrado (Mexico),
Ouzo (Greece),
Raki (Turkey),
Sambuca (Italy),
and some forms of root beer.
- Basil - Basil is a herb. It is important in
Italian cuisine (including as one of main ingredients of
pesto),
and is also used in
Thai cuisine and
Vietnamese cuisine.
Usually fresh basil is used, and it is added at towards
the end of the cooking process, since it tends to lose its
flavor if cooked for more than brief period.
- Bay leaf - These are the fresh or dried leaves of certain plants in the Laurel family
(there are several different varieties which are used). Bay leaf is particularly important in
Indian cuisine, Indonesian cuisine,
and Italian cuisine.
- Black pepper - This spice is made from the dried fruit of Piperaceae, a vine.
The dried fruit is known as "black peppercorns", and it is often ground down
to a powder.

- Caraway seed - This spice made from the fruit (the use of the word "seed" is actually
a misnomer) of the Caraway plant. The spice is especially common in Central European and
Scandinavian recipes.

- Cardamom - Cardamom are actually pods from particular plants. There are actually two varieties, both
related to ginger, Elettaria from which comes green cardamom (also known as "true cardamom"),
and Amomum from which comes black cardamom (also known by a variety of other names, including "Bengal cardamom",
"brown cardamom", "Java cardamom", "red cardamom", "Siamese cardamom", and "white cardamom").
- Cayenne pepper - A hot spicy chili pepper. It gets its name from the Cayenne, which is the capital of
French Guyana.

- Cinnamon - This spice comes from the bark of Cinnamomum verum, an evergreen tree,
although the bark of several related species of tree, are also sometimes sold labelled as cinnamon.
Cinnamon is used in a number of countries cuisine, particularly Persian cuisine,
and is widely used to flavor many kinds of desserts.
- Cloves - This spices comes from the dried flower buds of Myrtaceae. The plant is native to
Indonesia, but it has been introduced to a number of other countries as well.
The spice is used in numerous countries' cuisine, and has been used in Europe
since at least Roman times. Cloves have have an extremely strong flavor, so should be used sparingly in cooking.
- Coriander (also known as "ciltrano") - The leaves, fruit, and root of the Coriander plant
are widely in cooking.
- Cumin - Cumin is spice that comes from dried seeds of the Cuminum cyminum plant. It is used in many countries'
cuisines.
- Dill - Dill is a small plant, originally from Eastern
Europe.
Its fresh leaves ("dill"), dried leaves ("dill weed"0
and seeds ("dill seeds") are all used in cooking.

- Fennel - Fennel is an aromatic herb, widely used in many different countries' cuisines.
The bulb, foliage, pollen and seeds all have various uses.
- Fenugreek - Fenugreek is a plant of the family Fabaceae. The leaves and seeds are both used,
including in
Indian cuisine and
Middle Eastern cuisine. The seeds are also used to flavor
injera , a type of bread found in
Ethiopian cuisine.
- Garlic - Garlic comes the bulb of the Garlic plant, which is related to onions. It is used both fresh and dried,
raw and cooked in many different recipes around the world. In some countries, the shoots or leaves are prepared and
eaten as well as the bulb.

- Ginger - Ginger is a spice that comes from the root of the Zingiber officinale plant. It is believed to
have originated in China but is now eaten all over
the world.
- Mace - Mace is a spice that comes from the dried arillus (covering) of nutmeg seeds.
It is said to have s similar flavor to nutmeg, but more delicate. It also imparts a yellow-orange
color when used in cooking.
- Mustard - Mustards are small plants found widely across the world. The seed from the plant
is used as a spice, particularly in Indian cuisine.
The seeds can also be crushed to make mustard oil, or alternatively the
seeds be ground into a paste and mixed with water and vinegar to make the
mustard condiment.

- Nutmeg - This is a spice from the dried seeds of Myristica, which are evergreen trees. It is used
in many countries cooking. Mace, another spice, comes from the same tree.
- Oregano - Oregano is a plant native to
Europe,
the Mediterranean region, and parts of Asia. It is used in
Greek cuisine and
Italian cuisine,
including to add flavor to pizza.

- Paprika - This is spice made by grinding dried sweet red or green bell peppers (the word "paprika"
is also frequently used to refer to the peppers themselves). It is used in many countries' cuisine, but is particularly
important in Hungarian cuisine.

- Piri-piri - This is the name uised in
Portugal, and the former
Portuguese colonies of
Angola and
Mozambique to
describe the African birdseye chili, which is a variety of chili pepper.
- Rosemary - Rosemary is a perennial herb. Its leaves, which have a bitter taste, are often used
in Mediterranean cuisine.

- Saffron - Saffron is a spice that is derived from the dried stamen of the Saffron Crocus flower.
It is widely used in
Indian cuisine,
Arab cuisine,
Moroccan cuisine, and
Persian cuisine.
It is also a key ingredient in
French cuisine's bouillabaisse,
Italian cuisine's risotto alla milanese, and
Spanish cuisine's paella.
- Sage - This is a herb from the Common sage plant, Salvia officinalis. It has a slightly peppery
flavor and is widely used in European cuisines. In Middle Eastern cuisine,
it is used to flavor mutton.
- Star anise - This is a spice from the star-shaped fruit of Illicium verum tree.
It is used in
Chinese cuisine,
Indian cuisine,
Indonesian cuisine,
Malaysian cuisine, and
Vietnamese cuisine,
and has a flavor similar to aniseed.
- Tarragon - Tarragon is a perennial herb. It used particularly in
French cuisine (it is one of the main ingredients in
Béarnaise sauce).
- Thyme - Thyme is a widely used herb. It is common in
Arab cuisine,
Caribbean cuisine,
French cuisine,
Greek cuisine,
Italian cuisine,
Lebanese cuisine,
Persian cuisine,
Spanish cuisine, and
Turkish cuisine.
- Turmeric - Turmeric is perennial plant related to ginger. The rhizomes (part of the root)
are boiled, dried, and then ground into a yellow powder. Turmeric has a yellow color, which it
imparts to food, and is used as a spice in
Indian cuisine,
Indonesian cuisine,
Malaysian cuisine and
Middle Eastern cuisine.
- Zereshk - This spice is made from the dried fruit of the Berberis plant. It is used in many different
dishes in Persian cuisine.
Here are some herb and spice cookbooks:
These web sites may also be of interest:
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By Karen Page
Little, Brown and Company Hardcover (392 pages)
 | List Price: $35.00* Lowest New Price: $21.87* Lowest Used Price: $24.67* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | Product Description:
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen. |
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By James Peterson
Wiley Hardcover (624 pages)
 | List Price: $44.95* Lowest New Price: $23.78* Lowest Used Price: $11.64* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | Product Description: Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."—Richard Olney, from the Foreword. "...another cookbook that can stand among the best reference works."—Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."—Jeremiah Tower, Stars Restaurant. The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award. |
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By Barbara Damrosch
Workman Publishing Company Hardcover (832 pages)
 | List Price: $28.95* Lowest New Price: $16.27* Lowest Used Price: $16.27* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9780761148562
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description: The most comprehensive, entertaining, down-to-earth one-volume gardening reference ever, and highly praised:
"Barbara Damrosch delivers the goods."—Chicago Tribune "Best of the crop."—House Beautiful "Barbara Damrosch's writing has the snap of a good snowpea and the spice of an old rose."—The Seattle Times/Post Intelligencer "Covers just about everything you could think of and then some." — The Atlanta Journal-Constitution "An extraordinarily comprehensive guide." — The San Francisco Examiner-Chronicle "Takes your soaring visions of garden splendor and plants them firmly in the ground."—The Toronto Star Now the beloved classic is revised front-to-back. The new edition has gone 100% organic, which in Barbara Damrosch's hands also means completely accessible. It reflects the latest research on plants, soils, tools, and techniques. There is updated and expanded information on planning a garden, recommended plants, and best tools. Ecological issues are addressed much more extensively, covering lawn alternatives, the benefits of native species, wildlife-friendly gardens, and how to avoid harmful invasive species. More attention is paid to plants appropriate to the South, Southwest, and West Coast, while cold-climate gardeners are given detailed advice on how to extend the growing season. Simply put, the book is a richer and fuller compendium than ever before, with more text, more illustrations and garden plans, expanded plant lists, and gardener's resources. But Barbara Damrosch's core of practical, creative ideas and friendly style remain—she is still an "old-fashioned dirt gardener" at heart. |
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DK ADULT Hardcover (336 pages)
 | List Price: $30.00* Lowest New Price: $16.05* Lowest Used Price: $14.70* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9780789489395
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description: The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use. Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking. |
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By Dave DeWitt
Timber Press Hardcover (336 pages)
 | List Price: $29.95* Lowest New Price: $18.69* Lowest Used Price: $26.30* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9780881929201
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description: Chile peppers are hot -- in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms.
In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find. Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation. The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities.
Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused about the identity of those chile peppers you bought? The authors' clear photographs and precise descriptions will clear up the mystery.
The Complete Chile Pepper Book is the only guide to chiles you'll ever need. It's a scorcher. |
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By Jack Turner
Vintage Released: 2005-08-09 Paperback (384 pages)
 | List Price: $15.95* Lowest New Price: $9.11* Lowest Used Price: $5.91* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9780375707056
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description: A brilliant, original history of the spice trade—and the appetites that fueled it.
It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christians—and spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries.
Spice: The History of a Temptation is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sex—and of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove. We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval king’s ostentation, as a mummy’s deodorant, as the last word in haute cuisine.
Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover how spice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life.
Spice is a delight to be savored.
From the Hardcover edition. |
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By Raghavan Iyer
Workman Publishing Company Hardcover (816 pages)
 | List Price: $32.50* Lowest New Price: $9.99* Lowest Used Price: $18.00* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | Product Description: Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. |
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By Ruta Kahate
Chronicle Books Paperback (132 pages)
 | List Price: $19.95* Lowest New Price: $34.55* Lowest Used Price: $35.00* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9780811853422
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description: The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices coriander, cumin, mustard, cayenne pepper, and turmeric to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes. |
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By Marlene Koch
M. Evans and Company, Inc. Hardcover (487 pages)
 | List Price: $30.00* Lowest New Price: $3.00* Lowest Used Price: $2.00* Usually ships in 24 hours* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9781590771389
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Product Description: With over 375 delectable fool-proof recipes for every day and every occasion Marlene Koch has created the ultimate healthy low sugar cookbook! Featuring 16 pages of beautiful color photographs and 125 brand new mouthwatering recipes along with all of the critically acclaimed recipes from Unbelievable Desserts with Splenda and Fantastic Food with Splenda, with sensational revisions and fabulous new updates, this is the best-tasting, biggest Splenda inspired cookbook ever! With 20 amazing chapters packed with recipes for everything from drinks and smoothies, to your favorite foods for breakfast, lunch, dinner, special occasions and holidays, Marlene's crowd-pleasing recipes are guaranteed to be loved by the entire family. Looking for a sweet treat? You'll find all your favorite recipes and more, from tender muffins and coffeecakes, to creamy puddings and custards, to sensational cookies, pies, cakes, cheesecakes, toppings and even cocktails. Most of all, because these incredibly delicious recipes are low in sugar, fat and calories they are the perfect fit for every diet. (Splenda® is the only sugar substitute made from real sugar. Safe for everyone in the family, it has the taste of real sugar - simply without the calories or effect on blood your sugar.) Marlene's recipes are also as easy-to-follow as they are on the waistline and include up-to-date nutritional analysis with Weight Watchers point comparisons and diabetic exchanges. Just imagine enjoying Creamy Iced Coffee, Decadent Hot Chocolate, Stuffed French Toast, Fresh Blueberry Scones, Sweet and Sour Chicken, Spicy Orange Beef, Unbelievable Chocolate Cake, Frosted Pumpkin Bars, Tiramisu, Lemon Meringue Pie and yes, even Strawberry Topped New York Cheesecake, absolutely guilt-free! This is one cookbook you are sure to reach for over and over again. |
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By Cheryl Alters Jamison
Harvard Common Pr Hardcover (414 pages)
| List Price: $29.95* Lowest Used Price: $12.78* *(As of 12:36 Pacific 8 Feb 2010 More Info)
Click Here | Product Description: 300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend. |
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