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
- Cheap Saffron Last post on 9/19/13 at 7:53pm in Food & Cooking
- Review Reader Poll Last post on 6/2/11 at 7:00am in Cookbook Reviews
- Dandelion Greens Last post on 4/1/11 at 11:22am in Food & Cooking
- Looking for cookbook with recipes to turn daily humdrum meals into flavor rich dishes Last post on 3/18/11 at 1:12pm in Cookbook Reviews
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 recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised. The book's tag line is "Traditional Recipes,...
Instructions to the Cook Bernard Glassman & Rick Fields Reviewed by Jim Berman Guilty! I judged a book by its cover. I was in between titles, waiting for Ivan Ramen and the new Rene...
Ever since my first day of culinary school over 15 years ago I had thought of a product like this. A comfortable and ROOMY knife bag that can hold all of my knives, gadgets and my laptop. Being a...
For quite a while the neighborhood bakery seemed to be dying out, just like the neighborhood butcher and other individually-owned businesses. Along with this unfortunate trend was the loss of the...
It’s hard to imagine Julia Childs as anything other than a famous chef and author—her persona just seems to radiate Kitchen-chic. Yet, the story of Julia finding herself is richer than you would...
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
- Pamela Grant
- › Cupcakes?? 1 hour, 1 minute ago
- › presentation 1 hour, 19 minutes ago
- › help with knife brand ID 1 hour, 21 minutes ago
- › Chilli Tomato Lime Marmalade- what did I do wrong 1 hour, 26 minutes ago
- › Chef Judy Rodgers passed away 1 hour, 55 minutes ago
- › Not happy with how my culinary career is going... 1 hour, 59 minutes ago
- › Commercial Wells WB2 Waffle Iron 2 hours ago
- › Thanksgiving weekend - and NO turkey! 2 hours, 10 minutes ago
- › What did you have for dinner? 2 hours, 11 minutes ago
- › Preparing for school 2 hours, 46 minutes ago
- › The German Kitchen: Traditional Recipes, Regional Favorites by Pete
- › Instructions to the Cook: A Zen Master's Lessons in Living a... by Jim Berman
- › ChefPak by Pepperedfig
- › The Brown Betty Cookbook by prtybrd
- › Dearie: The Remarkable Life of Julia Child by BenRias
- › The Book Of Yogurt by Pete
- › Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010]... by hwood
- › Sun Bread and Sticky Toffee: Date Desserts from Everywhere by Cami
- › The Professional Bakeshop by Jim Berman
- › Shun Classic 6-1/2-Inch Stainless-Steel Nakiri Knife by Mark Hernen
- › A November Sunday in Torremolinos by ChrisBelgium
- › Orange Sherbet by Jim Berman
- › Malaga, a walk along tapa bars by ChrisBelgium
- › The First Timer's Guide to Roasting a... by Pete
- › A Brining We Shall Do by kaneohegirlinaz
- › Espresso + Gelato: The first in a series on... by Jim Berman
- › My Evening With Durangojo by kaneohegirlinaz
- › Polenta's Potential Predicated by ChefMannyDLM
- › Making Sauerkraut by Pete
- › Florida Lobster - Out of the kitchen and into... by eastshores