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
  (Advertisement)

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs By Karen Page LITTLE BROWN AND COMPANY Hardcover (392 pages) List Price: $38.00* Lowest New Price: $21.49* Lowest Used Price: $15.44* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Product Description: 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. Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too By Steven Raichlen WORKMAN Paperback (352 pages) List Price: $17.95* Lowest New Price: $11.36* Lowest Used Price: $8.98* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 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 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: $18.05* Lowest Used Price: $21.59* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here Product Description: 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.

Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal By Rosalee de la Forêt LIFESTYLES Released: 2017-04-04 Paperback (384 pages) List Price: $24.99* Lowest New Price: $15.94* Lowest Used Price: $15.00* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 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!

Real BBQ: The Ultimate Step-By-Step Smoker Cookbook By Will Budiaman Rockridge Press Paperback (172 pages) List Price: $18.99* Lowest New Price: $11.19* Lowest Used Price: $8.00* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here Product Description: Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook. Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ. More than just a smoker cookbook, Real BBQ contains Over 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipes A BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional styles Pitmaster Tips including techniques, shopping advice, and even beer and whiskey pairings Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more! Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.

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: $14.89* Lowest Used Price: $15.00* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 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.

Tahini and Turmeric: 101 Middle Eastern Classics--Made Irresistibly Vegan By Ruth Fox Da Capo Lifelong Books Released: 2018-05-29 Hardcover (304 pages) List Price: $24.99* Lowest New Price: $12.48* Lowest Used Price: $12.50* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here Product Description: Hip, healthy, and flavorful, Tahini & Turmeric delivers vegan haute cuisine in 101 easy-to-prepare recipes With gorgeous full-color photos, artful writing, and out-of-the-box recipes, you'll see why this duo's successful and heart-healthy website, MayIHaveThatRecipe.com, has such a dedicated following. Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there's a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful. Entrées such as Harissa meatless meatballs with Aromatic Turmeric Broth and Sweet and Savory Quinoa Stuffed Eggplant do double duty for everyday or holiday. With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you'll discover a world of flavor. Once you begin cooking from Tahini & Turmeric, you'll find yourself experimenting with pistachios and pomegranate syrup--and, of course, tahini and turmeric.

Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook – Simple And Delicious Electric Smoker Recipes For Your Whole Family By George Mills CreateSpace Independent Publishing Platform Paperback (128 pages) List Price: $11.99* Lowest New Price: $11.87* Lowest Used Price: $11.82* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here Product Description: Do you own an exciting Electric Smoker? Are you getting the very most out of it or are you cooking the same old thing every weekend? Do you need a fresh approach to what you are cooking with it? Electric Smokers are a great invention and can produce amazing food. But, as with anything, you have to know what you are doing, otherwise you won’t get the best out of it. Now, with Electric Smoker Cookbook: The Ultimate Electric Smoker Cookbook – Simple and Delicious Electric Smoker Recipes for Your Whole Family, you can start to produce delicious food like: Cajun smoked chicken Spicy smoked chicken thighs BBQ smoked baby back ribs Smoked beef brisket Lemon garlic crab legs Buttery smoked artichokes Smoked shrimp kabobs And more… Gone will be the days of just cooking sausages and burgers. Now, you can produce exciting and memorable food for the whole family and your friends to enjoy. And with sections that include rubs and sauces and even desserts, Electric Smoker Cookbook will help you create whole meals that everyone will love. Get a copy today and start cooking great food!

The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs By Karen Page Little Brown and Company Released: 2014-10-14 Hardcover (576 pages) List Price: $40.00* Lowest New Price: $21.30* Lowest Used Price: $9.18* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here Little Brown and Company Product Description: Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments By Kirsten K. Shockey STOREY Paperback (272 pages) List Price: $24.95* Lowest New Price: $15.46* Lowest Used Price: $11.30* Usually ships in 24 hours* *(As of 04:04 Pacific 17 Jun 2018 More Info) Click Here STOREY Product Description: The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.