The Encyclopedia of Herbs, Spices, and Flavorings

The Encyclopedia of Herbs, Spices, and Flavorings

Book - 1992
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Baker & Taylor
An illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. 25,000 first printing.

Book News
A comprehensive source of information on some 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. Each entry is abundantly illustrated with the exceptionally bright, clear photos and layout this publisher has made its standard; and each is described with tips for storage and cooking, food match-ups, and recipes. Enhancing the work is a separate section in which characteristics of the cuisines of various regions of the world are summarized. A lovely book, first published in Great Britain in 1992; this reprint is identified as an "American edition." Annotation copyright Book News, Inc. Portland, Or.

Baker
& Taylor

Includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees

Publisher: New York : Dorling Kindersley, 1992
Edition: First American edition
ISBN: 9781564580658
1564580652
Branch Call Number: 641.357 ENCYC
Additional Contributors: Ortiz, Elisabeth Lambert
Notes: Includes index

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