Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
21 Culinary Herbs
Download 21 Culinary Herbs full books in PDF, epub, and Kindle. Read online 21 Culinary Herbs ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis 21 Culinary Herbs by : Roby Jose Ciju
Download or read book 21 Culinary Herbs written by Roby Jose Ciju and published by AGRIHORTICO. This book was released on 2021-03-18 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book ’21 Culinary Herbs’ explains in detail growing practices and nutritional information of following 21 herbs: Spinach, Malabar Spinach or Ceylon Spinach, Mustard Spinach Tendergreen, New Zealand Spinach, Ginger, Turmeric, Rhubarb, Parsley, Peppermint, Spearmint, Japanese Mint, Bergamot Orange Mint, Horse Mint, Field Mint or Corn Mint, Apple Mint, Asparagus, Chives, Onions, Garlic, Leek, and Celery.
Book Synopsis Culinary Herbs & Spices of the World by : Ben-Erik van Wyk
Download or read book Culinary Herbs & Spices of the World written by Ben-Erik van Wyk and published by University of Chicago Press. This book was released on 2014-09-26 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry. Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency. In Culinary Herbs and Spices of the World, Ben-Erik van Wyk offers the first fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species—from black pepper and blackcurrant to white mustard and white ginger—detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor. Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few—especially those from Africa and China—will be introduced for the first time to American audiences. Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions. People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to those inquisitive foodies in addition to gardeners and botanists.
Book Synopsis Rodale's 21st-Century Herbal by : Michael Balick
Download or read book Rodale's 21st-Century Herbal written by Michael Balick and published by Rodale Books. This book was released on 2014-04-29 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: It turns out that Mother Nature is a brilliant chemist. Our ancestors have used indigenous herbs in daily life for thousands of years due to these plants' ability to heal and promote good health. Now modern science has identified the compounds that give herbs their medicinal qualities, scent, and flavor. The extraordinary diversity of herbal plants has the potential to improve our health and well-being, and we are wholeheartedly incorporating herbs, both fresh and dried, into our lifestyles—for well-being, healing, gardening, beauty, ceremony, and a richer, fuller life. Presented in three parts, Rodale's 21st-Century Herbal first explores the historical relationship between people and herbal plants and how it has evolved over time. In the second part, readers will delve into an A-to-Z encyclopedia of 180 of the most useful herbs from around the globe, not only familiar herbs like bilberry and nasturtium, but also cutting-edge herbs from other cultures, like red bush tea and maca, that are now available in the West. The final section highlights how herbs create a "fuller" life and features herbal cooking techniques, ways to use herbs for beauty and the bath, ideas for daily herbal use (such as green cleaning, fragrances, decor, smudging, and dyeing), gardening and growing how-tos (with illustrated garden designs), and advice for holistic herbal pet care.
Book Synopsis Recipes from the Herbalist's Kitchen by : Brittany Wood Nickerson
Download or read book Recipes from the Herbalist's Kitchen written by Brittany Wood Nickerson and published by Storey Publishing. This book was released on 2017-06-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist
Book Synopsis Culinary Herbs and Spices by : Elizabeth I Opara
Download or read book Culinary Herbs and Spices written by Elizabeth I Opara and published by Royal Society of Chemistry. This book was released on 2021-07-30 with total page 647 pages. Available in PDF, EPUB and Kindle. Book excerpt: Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a number of chronic non-communicable diseases including cancer and type 2 diabetes. The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format. For each culinary herb or spice the following is covered: origin and history of use, including their use in food preservation and for medicinal purposes; nutritional composition; chemistry; sensory properties; adulteration; current and emerging research concerning their bioactive properties and their health promoting and therapeutic potential; safety; and adverse effects. The book is a central source of information for those who have a general interest in these foods, are studying plant and food science and nutrition, and who practice or have an interest in the culinary arts.
Book Synopsis Culinary Herbs and Spices by : Elizabeth I Opara
Download or read book Culinary Herbs and Spices written by Elizabeth I Opara and published by Royal Society of Chemistry. This book was released on 2021-08-09 with total page 647 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to bring together current knowledge of thirty of the most commonly used culinary herbs and spices globally in an accessible dictionary format.
Book Synopsis Science of Spices & Culinary Herbs: Volume 5 by : Atta-ur-Rahman
Download or read book Science of Spices & Culinary Herbs: Volume 5 written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2021-12-14 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are a common part of regional diets and folk medicine. The fifth volume of this series features research on a variety of spices some of which appear in the series for the first time. 1. Clove: The Spice of Polyvalent Merit 2. Black Cumin Seeds: From Ancient Medicine to Current Clinical Trials 3. The Evolution of Mentha arvensis (L.) As Potential Multifunctional Herbal Medicine: Traditional And Experimental Evidence 4. Zingiber officinale: The Golden Spice as Portrayed in Ayurveda 5. Effects of Cinnamon on Health and its Potential as a Functional Food Ingredient 6. Sumac: A Spice with Many Health Benefits
Book Synopsis Growing Culinary Herbs by : Nicolette Goff
Download or read book Growing Culinary Herbs written by Nicolette Goff and published by Createspace Independent Publishing Platform. This book was released on 2015-11-21 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Growing Culinary Herbs" will inspire you to start your own herb garden, regardless of where you live. Find out exactly how easy it is to grow herbs suited to your local conditions and climate, how to design your space for maximum results, and the right plants to grow in your gardens or containers.This handy book will show you a multitude of methods to grow and to use these healthy, aromatic and flavorful herbs that earn you rave reviews at mealtime. You will find many useful planning and planting tips, along with a Plant by Plant Guide to the 21 Most Common Culinary Herbs. This comprehensive section includes preferred climate zones for each herb, soil type and best growing conditions , along with photos and clear plant descriptions. Best ways to use each herb in the kitchen to enhance the natural flavors and aromas complete this invaluable reference section. In the section Herbs in the Kitchendiscover recipes and directions for creating your own delicious herbal butters, sauces, pestos, and vinegars. Find out which herbs to add for zest and flavor in your salads. A short recipe section, including delicious recipes for including fresh herbs in your soups, main dishes, salads, and even baking gives you even more ideas on how to use these tasty, aromatic plants and lift every-day meals to taste-bud tingling heights. Two bonus sections, How to Preserve Your Garden Herbs and 5 Ways to Make Money With your Herbs are included.
Book Synopsis Your Backyard Herb Garden by : Miranda Smith
Download or read book Your Backyard Herb Garden written by Miranda Smith and published by Macmillan. This book was released on 1999-01-15 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here, in one complete, beautifully illustrated volume, is everything readers need to know to grow and use their own herbs. A special encyclopedia section gives clear information on identifying, growing, and enjoying more than 70 herbs. 200 color photos. 100 color illustrations.
Book Synopsis The Essence of Herbs by : Terry D. Gulden
Download or read book The Essence of Herbs written by Terry D. Gulden and published by AuthorHouse. This book was released on 2007 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Essence of Herbs" is designed to provide today's busy professional, including parent and homemaker, with the basic information that he or she needs to select, grow and use culinary herbs in a mere 42 pages and very few words. It is an accessible, easy to use guide to the thirteen most common and most usable culinary herbs; basil, chervil, chives, cilantro, dill, marjoram, mint, oregano, parsley, rosemary, sage, tarragon and thyme. It presents only the essential information in easily digestible snippets. After some very useful introductory information on growing and using herbs in a general sense, and on their compatibility with food and with each other, each herb is explored on two facing pages. These two pages include the particular herb as a background illustration to aid the reader in recognizing the herbs in their shopping expeditions. The page on the left contains descriptive information on the origin and history of the herb, along with a descriptiuon of its flavor and aroma profile and suggestions on food compatibility and synergism with other herbs. The page on the right contains two or three basic recipes designed to showcase the particular herb. This is a book designed for accessibility and ease of use to meet the needs of the dedicated home cook who doesn't have the time, or inclination to pour through the many excellent reference books on herbs that are available.
Book Synopsis Science of Spices and Culinary Herbs: Volume 3 by : Atta-ur-Rahman
Download or read book Science of Spices and Culinary Herbs: Volume 3 written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2020-11-19 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ailments since ancient times. Modern scientific methods have enabled researchers to isolate bioactive compounds from herbs and spices and perform chemical analyses, which can be used to develop medicines to treat different diseases. This book series is a compilation of current reviews on studies performed on herbs and spices. Science of Spices and Culinary Herbs is essential reading for medicinal chemists, herbalists and biomedical researchers interested in the science of natural herbs and spices that are common part of regional diets and folk medicine. The third volume of this series features the following reviews: 1. Anthelmintic Properties of Cinnamon for the Control of Agricultural and Public Health Pests 2. Nutraceutical Attributes of Tamarindus indica L. - Devils’ Tree with Sour Date 3. An Overview of the Tamarind (Tamarindus indica L.) Fruit: A Potential source of Nutritional and Health promoting Phytoconstituents 4. The Clinical Overview of Turmeric, Turmeric-based Medicines, and Turmeric Isolates 5. Origanum majorana: The Fragrance of Health 6. Black Pepper (Piper nigrum L.): The King of Spices 7. Coriander: A Herb with Multiple Benefits 8. Flax Seed (Linum usitatissimum) a Potential Functional Food Source.
Book Synopsis Dr. Kidd's Guide to Herbal Cat Care by : Randy Kidd
Download or read book Dr. Kidd's Guide to Herbal Cat Care written by Randy Kidd and published by Storey Publishing. This book was released on 2000-01-01 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: Holistic veterinarian and herbalist Randy Kidd explains how cats can be treated for a variety of ailments--including calming nerves or getting rid of parasites--using only herbs. Illustrations.
Book Synopsis Cooking with Herbs and Spices by : Milo Miloradovich
Download or read book Cooking with Herbs and Spices written by Milo Miloradovich and published by Courier Corporation. This book was released on 1989-01-01 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fact-filled, entertaining guide tells how to prepare and use hundreds of seasonings. Approximately 300 mouth-watering recipes from marinated lamb to spice cake.
Book Synopsis The Successful Herb Gardener by : Sally Roth
Download or read book The Successful Herb Gardener written by Sally Roth and published by Hearst Books. This book was released on 2005 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Inveterate gardener Roth dispenses advice on herb growing from start to finish [with] 300 magazine-quality color photos and illustrations, several recipes, and instructions for making wreaths and other decorations."--Publishers Weekly Country Living Gardener serves up a feast for the eyes, a font of practical information, and a treat for all gardeners. Herbs are among our oldest garden plants, but this is a contemporary, fresh look at cultivating them. These beautiful pages reveal everything about growing and caring for herbs, along with inspirational ideas for using them. It makes herb growing accessible to all, including urban dwellers who grow them in pots. A special directory features more than 100 herbs, including those made popular by Native American herbalists, while other information covers planning, planting, and realizing a herb garden, with seasonal guidelines. Culinary, medicinal, cosmetic, and aromatic herbs are all discussed. Great "instant" information throughout plus "10 Best" lists make this manual unequalled.
Download or read book Herbs and Herb Gardening written by and published by . This book was released on 1996 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Analysis of Food Spices by : Leo M.L. Nollet
Download or read book Analysis of Food Spices written by Leo M.L. Nollet and published by CRC Press. This book was released on 2023-09-11 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more. Spices are generally marketed in powder form, and their supply chain is very long and complicated, which is why they are particularly susceptible to adulteration at many points. The spice supply chain is considered to be moderately vulnerable and has an ineffective quality detection system in its final product, which is the main risk factor. There are many types of fraud nowadays related to spices such as adulteration, falsification, substitution, and inaccurate labeling. Analysis of Food Spices: Identification and Authentication provides an overview of spices of different categories, such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids, as well as qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. The first section of the book discusses the overview, sources, and health benefits of important categories of spices such as terpenes and terpenoids (cardamom, cinnamon, clove, coriander, cumin, fennel), oleoresins (capsicum, ginger, nutmeg), alkaloids (black pepper, fenugreek), and polyphenolics and flavonoids (basil, turmeric, olive, saffron). In the second section, qualitative diagnostic features of spices are covered. In the third section, the roles of quantitative analytical techniques, such as HPLC, LC-MS, HPTLC, GC, and GC-MS, capillary electrophoresis (CE), and other recent techniques in the analysis of food spices, are also discussed. Each chapter concludes with a general reference section, which is a bibliographic guide to more advanced texts. Key Features Provides a detailed overview of different food spices of plant origin, and discusses their health benefits and uses of different analytical techniques in its quality control Explains how qualitative diagnostic features of food spices are utilized as quality control tools Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and CE for quality control of food spices Emphasizes use of recent techniques such as proteomics, biosensors, and more in the analysis/quality control of food spices This book will provide important guidelines for controlling quality, safety, and efficacy issues related to food spices.
Book Synopsis Culinary Herbs & Spices of the World by : Ben-Erik van Wyk
Download or read book Culinary Herbs & Spices of the World written by Ben-Erik van Wyk and published by . This book was released on 2013 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
