Herbs & Spices

May 15, 2015

Herbs and spices are hot in cooking at the moment as people are rediscovering what a pinch of this, a dash of that, and a handful of another thing can do to the flavor of a dish. This second edition of a title first published in 2002 is different in that it organizes the herbs and spices by flavor compound. Beyond flavors and pairings, there are guides on buying, storing, and harvesting. Final sections on spice mixtures and cooking with herbs offer recipes that showcase the flavors discussed in the text. Blends are organized by geography, and final recipes are arranged by dish, soups and starters through dessert. VERDICT This title will appeal to cooks, food lovers, and those interested in flavor. Readers who want to experiment with something different will enjoy flipping through the various flavor sections with their favorite cookbook in the other hand.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

Copyright 2015 Library Journal, LLC Used with permission.

May 15, 2015
This is an update of Norman's 2002 book of the same title, with new recipes but most of the same original information. More than 200 herbs and spices are profiled in detail, with excellent color photography. Tasting notes, tips for buying and storing, and flavor pairings are included for each entry. There are also more than 180 featured recipes for main dishes, marinades, sauces, and more. In addition, the book offers step-by-step photo instructions for preparing herbs and spices, including notes on dry-roasting and grinding. Both novice and expert cooks will find much to savor here. This book is most suited for the circulating collection, and libraries owning the previous edition may wish to update with this version, which showcases the changing tastes of global cuisine.(Reprinted with permission of Booklist, copyright 2015, American Library Association.)