Herbs & Spices Recipes & Cookbooks

Herbs and Spices Cookbooks and Recipes

• 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 Guiana.
  
  
  
• 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.
  • The leaves are used in many countries' food particularly in the Indian cuisine and Mexican cuisine. The leavesand are known in some countries (including the United States and Canada) as "ciltrano", which is the Spanish name of the plant.
  • The dry fruits, known as "coriander seeds", are used in Indian cuisine, in German cuisine and South African cuisine as a ingredient when pickling vegetables and making sausages, and sometimes in Russian cuisine as an ingredient in rye bread.
  • Coriander root is used in a number Asian cuisines, particularly Thai cuisine.
  
  
• 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") 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 used 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.

• How to Cook with Herbs and Spices
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Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal By Rosalee De La Foret LIFESTYLES Released: 2017-04-04 Paperback (384 pages) List Price: $24.99* Lowest New Price: $16.28* Lowest Used Price: $16.67* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here LIFESTYLES Product Description: Did you know there’s a powerful herbal medicine chest in your kitchen?Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for:Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . . A glass of Spiced Cold Brew Coffee as a powerful antioxidant . . .Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. What were once everyday flavorings will become your personal kitchen apothecary. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner.With the guidance of herbalist Rosalee de la Forêt, you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics. Grow your knowledge of healing herbs and spices and start using nature’s pharmacy to feed, heal, and nurture your whole family!

The Herbal Kitchen: Bring Lasting Health to You and Your Family with 50 Easy-To-Find Common Herbs and Over 250 Recipes By Kami McBride Conari Press Released: 2019-04-01 Paperback (304 pages) List Price: $18.95* Lowest New Price: $18.95* Not yet published* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Product Description: "Kami McBride provides everything you need to amaze your friends and family with a seasonal bounty of delicious herbal drinks, smoothies, cordials, pestos and more." -- Rosalee de la Forêt, author of Alchemy of Herbs Herbs are a gift from nature. They not only help to create aromatic and delicious food, they also support overall health and wellness on a daily basis. Using dried and fresh herbs in your cooking boosts your intake of vitamins and minerals, improves digestion, strengthens immunity, and increases energy. Using plants as medicine is an ancient and powerful tradition that connects you to the earth, helps treat common ailments, promote restful sleep, relaxation, and more. The Herbal Kitchen will help you recognize the extraordinary pharmacy that probably already exists in your own kitchen. With 50 easy-to-find herbs and spices, information and tips for preparing, storing, and using them, and over 250 simple, flavorful recipes, it will empower you to care for your health. Whether you are already familiar with herbs or are just starting out on the herbal path, Kami McBride offers recipes for everyone. Mix up refreshing drinks, infuse oil, vinegar and honey, learn how to make tinctures and cordials, salts, sprinkles, and more.

Bong Appétit: Mastering the Art of Cooking with Weed By Editors of MUNCHIES Ten Speed Press Released: 2018-10-02 Hardcover (256 pages) List Price: $30.00* Lowest New Price: $20.19* Lowest Used Price: $19.75* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Product Description: Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.

Edibles: Small Bites for the Modern Cannabis Kitchen By Stephanie Hua Chronicle Books Released: 2018-11-06 Hardcover (144 pages) List Price: $19.95* Lowest New Price: $12.00* Lowest Used Price: $8.40* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Product Description: Bring cannabis into your kitchen with these tasty recipes for bite-sized, low-dose treats A tasty and unique collection of cannabis recipes: This collection of 30 bite-sized, low-dose recipes ventures boldly beyond pot brownies with tasty, unique, and innovative treats. Designed for bakers of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like Spiced Superfood Truffles alongside more advanced recipes like Strawberry Jam Pavlovas - all brought to life with vibrant photography. How to make magical butter and cannabis oils: Complete with instructions for creating master cannabis ingredients such as magical butter and oils, as well as detailed information on dosage and portions, Edibles gives newbies and cannabis connoisseurs alike the info they need to create an easy, safe, and absolutely heavenly edibles experience. Delectable cannabis edibles sweets & treats: If you've enjoyed recipes from The Medical Marijuana Dispensary by Laurie Wolf & Mary Wolf, The Official High Times Cannabis Cookbook by Elise McDonough & Sara Remington or Cannabis Cuisine by Andrea Drummer - you'll want to take pleasure in savoring the collection of cannabis edibles treats in Edibles: Small Bites for the Modern Cannabis Kitchen.

Season: Big Flavors, Beautiful Food By Nik Sharma Chronicle Books Released: 2018-10-02 Hardcover (288 pages) List Price: $35.00* Lowest New Price: $23.49* Lowest Used Price: $14.49* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Product Description: Named a Best Cookbook of 2018 by The New York Times, The Washington Post, The Boston Globe, The Chicago Tribune, Food Network, Bon Appetit, Food52 (Piglet Contender), Edible Communities, The BBC, The Independent, The Sunday Times, The Telegraph, The National Post, and The New Zealand Listener. "Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility."—Nigella Lawson, author of At My Table Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways. Find 100 easy-to-cook recipes, including: • Deviled Eggs with Creamy Tahini and Za'atar • Caprese Salad with Sweet Tamarind Dressing • Steak with Orange Peel and Coriander • Roasted Young Carrots with Sesame, Chili, and Nori • Chat Masala-Grilled Pork Chops • Spicy Chocolate Chip-Hazelnut Cookies • Apple Masala Chai Cake • Pomegranate Moscow Mule Season introduces home cooks to a new way to cook and think about flavor. More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, A Brown Table. Rest assured there is nothing intimidating here. Season, like Nik, welcomes everyone to the table!

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes By James Briscione Houghton Mifflin Harcourt Released: 2018-03-06 Hardcover (320 pages) List Price: $30.00* Lowest New Price: $17.94* Lowest Used Price: $11.00* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Product Description: One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

The Homemade Vegan Pantry: The Art of Making Your Own Staples By Miyoko Schinner Ten Speed Press Released: 2015-06-16 Hardcover (224 pages) List Price: $22.99* Lowest New Price: $6.00* Lowest Used Price: $11.39* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Ten Speed Press Product Description: A guide to creating vegan versions of pantry staples--from dairy and meat substitutes such as vegan yogurt, mayo, bacon, and cheese, to dressings, sauces, cookies, and more. Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don't take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make "slow food" fast, and full of flavor.  The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too By Steven Raichlen AMERICAN WEST BOOKS Released: 2017-05-02 Paperback (352 pages) List Price: $17.95* Lowest New Price: $8.00* Lowest Used Price: $6.66* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here WORKMAN Product Description: Barbecue sauces, rubs, and marinades are every griller’s secret weapon—the flavor boosters that give grilled food its character, personality, depth, and soul. Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt. There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

The Botanical Bible: Plants, Flowers, Art, Recipes & Other Home Uses By Sonya Patel Ellis Harry N. Abrams Released: 2018-09-25 Hardcover (416 pages) List Price: $40.00* Lowest New Price: $18.95* Lowest Used Price: $26.81* Usually ships in 24 hours* *(As of 10:44 Pacific 21 Feb 2019 More Info) Click Here Product Description: The Botanical Bible is an elegant and comprehensive introduction to the beauty, diversity, and value of the botanical world. Author Sonya Patel Ellis covers the evolution of the plant kingdom, the history of horticulture, basic botany, and more. Readers will learn not only how to garden and forage in six major climate zones but also how to make the most of their harvest through a series of recipes for savory dishes, sweets, and drinks. Ellis demonstrates how to use botanicals for beauty and health, with instructions for making essential oils, herbal remedies, floral scents, and natural cosmetics—and even explores the world of botanical artistry and crafts. Gorgeously illustrated throughout, and packed with information and hands-on projects, The Botanical Bible is the ultimate guide for aspiring gardeners, botanists, homesteaders, and anyone seeking a more meaningful relationship with nature.