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Culinary Herbs Electronic Resource
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Book Synopsis Culinary Herbs [electronic Resource] by : Ernest Small
Download or read book Culinary Herbs [electronic Resource] written by Ernest Small and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Maude (Sophia Emma Magdalene Grieve Publisher :Legare Street Press ISBN 13 :9781013305290 Total Pages :104 pages Book Rating :4.3/5 (52 download)
Book Synopsis Culinary Herbs [electronic Resource] by : Maude (Sophia Emma Magdalene Grieve
Download or read book Culinary Herbs [electronic Resource] written by Maude (Sophia Emma Magdalene Grieve and published by Legare Street Press. This book was released on 2021-09-09 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Culinary Herbs written by Mrs. M. Grieve and published by . This book was released on 1928 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Culinary Herbal by : Susan Belsinger
Download or read book The Culinary Herbal written by Susan Belsinger and published by Timber Press. This book was released on 2016-01-27 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: “This fresh new masterpiece excites the senses!” —Rosemary Gladstar, herbalist and bestselling author Good cooks know that when it comes to herbs, there is nothing better than those that are clipped fresh from the garden. The Culinary Herbal highlights 97 delicious varieties—like black cumin, fenugreek, lemon balm, and sassafras—that every food lover will want to add to their kitchen garden. In this gorgeously photographed guide, home cooks will learn which herbs offer the most flavor, how to grow them at home, and how to put them to use. Plant profiles are organized alphabetically by herb type and include basic growing information, flavor notes, and culinary uses. Additional information includes step-by-step instructions for harvesting, preserving, and storing, along with techniques for making pastes, syrups, vinegars, and butters.
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 490 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.
Download or read book Culinary Herbs written by Ernest Small and published by NRC Research Press. This book was released on 2006 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A publication of the National Research Council of Canada Monograph Publishing Program."
Download or read book Herbs written by Gary Allen and published by Reaktion Books. This book was released on 2012-05-15 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Salsa and guacamole wouldn’t be the same without cilantro, and you can’t make pizza without oregano or a mojito without mint. You can use peppermint to settle an upset stomach, ease arthritis pain with stinging nettle, and heal burns and wounds with aloe vera. And then there is cannabis—perhaps the most notorious and divisive herb of all. Despite the fact that herbs are often little more than weeds, cultures around the globe have found hundreds of uses for them, employing them in everything from ancient medicines to savory dishes. While much has been written on cooking and healing with herbs, little has been told about the history of the plants themselves and the incredible journeys they have made. This book elucidates how these often overlooked plants have become a staple in our lives. Unlike spices that quickly traversed the globe through trade, Gary Allen shows that herbs were often hoarded by their cultivators and were central to distinctive regional dishes. He draws on his extensive knowledge of food history to examine herbs in new ways, making Herbs essential reading for any serious foodie. Filled with beautiful illustrations and delicious recipes, this book will complete the kitchen library.
Download or read book Culinary Herbs written by Maud Grieve and published by . This book was released on 1920 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Culinary Herbs: Their Cultivation Harvesting Curing and Uses by : Maurice Grenville Kains
Download or read book Culinary Herbs: Their Cultivation Harvesting Curing and Uses written by Maurice Grenville Kains and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ethnic Culinary Herbs by : George W. Staples
Download or read book Ethnic Culinary Herbs written by George W. Staples and published by University of Hawaii Press. This book was released on 1999-11-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cilantro, lemon grass, and ginger root provide the distinctive flavor of many Asian and Pacific Rim dishes. In Hawai'i these herbs are used in everyday cooking as well as in the elaborate cuisine created by some of the Island's most innovative chefs. Yet even in Hawai'i, people find it difficult to identify these common herbs in the market or garden. Ethnic Culinary Herbs is a fully illustrated guidebook that describes more than thirty herbs grown, sold, and used in Hawai'i. (Many can also be found in ethnic produce markets throughout North America.) Unlike most herb books, which cover the same limited range of species (largely those of European and Mediterranean origin), this volume brings together information about herbs from other parts of the world and not only identifies the plants but also explains their use and cultivation. Each species is identified by its scientific name, and common names are listed for several languages spoken in Hawai'i. (For example, the Chinese or garlic chive is also identified by its Chinese, Japanese, Filipino, Thai, and Vietnamese names.) A brief, nontechnical description of each herb is accompanied by a full-page line drawing and one or more color photographs. Entries on culinary use are followed by specific instructions for the herb's cultivation and best methods of propagation. Pests and diseases are discussed as well as their control and treatment. An index of common and scientific names permits access to main entries using any name available to the reader. For those interested in observing growing plants, an appendix provides the location of all Honolulu Community Garden sites, where many of the herbs can be found. Herb fanciers, chefs, gardeners, and botanists will be delighted with this thoroughly reliable and useful guide.
Book Synopsis Culinary Herbs by : University of Minnesota. Agricultural Extension Service
Download or read book Culinary Herbs written by University of Minnesota. Agricultural Extension Service and published by . This book was released on 1964 with total page 35 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Culinary Herbs written by and published by . This book was released on 1980 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Herbalist in the Kitchen by : Gary Allen
Download or read book The Herbalist in the Kitchen written by Gary Allen and published by University of Illinois Press. This book was released on 2010-10-01 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: The foodie's ultimate herbal encyclopedia Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world. Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The Herbalist in the Kitchen is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. The Herbalist in the Kitchen also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks. A volume in The Food Series, edited by Andrew W. Smith
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 Medicinal Spices by : Eberhard Teuscher
Download or read book Medicinal Spices written by Eberhard Teuscher and published by Medpharm Scientific Publishers. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: As demonstrated by the hundreds of books on culinary herbs, spices, and spice blends currently on the market, the ancient art of seasoning is still popular and gaining momentum. Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies, from sumptuous saffron to fragrant cinnamon, Medicinal Spices describes, from the perspective of a natural scientist, 300 plants and the spices that are obtained from them. The author presents 84 extensive monographs of culinary herbs, including details of their cultivation, production, constituents, sensoric properties, pharmacological actions, their potential toxicity, and their culinary and medicinal uses. Divided into two parts, the book begins with an overview of facts about herbs and spices that can be generalized and provides a better understanding of the specific monographs. The monograph section describes the most important culinary herbs and spices. More than 170 color illustrations and nearly 500 chemical structures round out the coverage, making this an essential resource for information on medicinal spices and their uses.
Book Synopsis Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies by : Atta-ur-Rahman
Download or read book Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies written by Atta-ur-Rahman and published by Bentham Science Publishers. This book was released on 2019-08-29 with total page 251 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 & 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.