The other day I saw a book that has a ton of herbs and spices, their flavors and origin and what they are used for. Anyone have any ideas what that may be called?
Related Forum Threads
- ISO Indian cookbook Last post on 7/1/02 at 2:18pm in Cookbook Reviews
- Preferred Brand of Dry Spices? Last post on 1/29/16 at 11:42am in Food & Cooking
- what is black peppermint? Last post on 5/9/15 at 12:15pm in Food & Cooking
- Winter sun Aligned herb wall Last post on 2/26/15 at 12:01pm in Food & Cooking
- Go big or ?? Last post on 2/19/15 at 2:37pm in Food & Cooking
How To Prepare Fresh Herbs For Cooking
Last edited: 1/10/12
- Pamela GrantLast edited: 7/10/12
- Top 10 Least Well Known Culinary HerbsLast edited: 5/8/10
- History And Descriptions Of ChiliesLast edited: 3/8/10
- A Standard For All SeasonsLast edited: 2/16/10
I graduated from Le Cordon Bleu Las Vegas in 2014 and honestly it was a very amazing experience! The school sets you up for as many internships that you can accomplish if you are willing to put in...
This is only based upon the campus tour. I plan on updating as I go through the culinary program, starting in July 16 Living in NYC you have two choices. ICC, and ICE. So my first tour was...
What can I say? There is not one person who has ever held a pan that will deny the beauty of well made copper cookware. Whether you like using copper or not, I think we can all at least agree...
The Kikuichi Swedish Damascus Warikomi 9.5 inch is a fine example of Japanese craftsmanship. Everything from the hand forged blade to the precise, yet, simple handle drips with quality. With a...
Disclaimer: I got one of these Codream colanders for free to review, but my opinions good bad or ugly are always my own. It's available on Amazon for $15.99 at the time of review A...
herbs?post #1 of 58/9/10 at 5:57pmThread Starter
ChefTalk.com Top Pickspost #2 of 58/11/10 at 6:17am
There are a ton of them.
Try going down this list http://www.cheftalk.com/product.php?action=add_search and see if anything looks familiar.They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard KiplingThey have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kiplingpost #3 of 58/11/10 at 7:43ampost #4 of 58/12/10 at 3:24pm
First published in 1931 I have A modern Herbal by Mrs M.Grieve maybe not what ur looking for but a gd read. Back then and I know right up ill the 80's Coriander was grown just for the seeds. the leaves were considered too pungent. Where would we be now witout cilantro eh?"If we're not supposed to eat animals, why are they made of meat?" Jo Brand"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
ChefTalk.com Top Picks
- Pamela Grant
- › You know when you have crossed then line to a crazy chef when???? 37 minutes ago
- › interview questions 40 minutes ago
- › Valentine's Day 1 hour, 2 minutes ago
- › Best Banana Bread Recipe? 1 hour, 2 minutes ago
- › itinomonn sale 1 hour, 28 minutes ago
- › Job reviews saying poor management 1 hour, 33 minutes ago
- › PLS HELP! Cost of building a commercial kitchen for ice cream shop 1 hour, 54 minutes ago
- › im 53 and unemployed . love cooking and decided to go to college... 2 hours, 6 minutes ago
- › What Is Better, Canned or Dehydrated Mushrooms? 2 hours, 19 minutes ago
- › Oven Advice For Cookie Business 3 hours, 40 minutes ago
- › Le Cordon Bleu USA by Marmaladeonmain
- › Institute of Culinary Education (New York) by m00chness
- › Mauviel M250 Tin Lined 8pc Copper Cookware by Virgil
- › Kikuichi 9.5" Nickel Sweden Warikomi Damascus Chef's Knife by Virgil
- › Codream® Micro Perforated Stainless Steel Colander 5 Quart with... by MillionsKnives
- › Jende White Ceramic Steel by MillionsKnives
- › Burger Press- Best Hamburger Press From Motamayez Home Made of... by Grunch92
- › Yamada iron launch one hand wok (thickness 1.2mm) 33cm (japan import) by MillionsKnives
- › Sullivan University, Louisville, KY by hashbrownclown
- › Schoolcraft College Culinary Arts Program by rpmiller