HERBS, SPICES AND FLAVOURINGS


HERBS, SPICES AND FLAVOURINGS

TOM STOBART    Book Number: 86761    Product format: Hardback

An award-winning book which has been recognised as the authoritative work on the subject, here is mankind's search for good herbs, fruits, roots and berries, which when dried we call spices. The author once thought that herbs came into cooking by way of medicine, but now he believes it is probably the other way round. The brilliant unknown writer of the Hippocratic Treatise on Ancient Medicine, 400 years before Christ, was of the opinion that medicine itself arose in the first place with cooks in the kitchen. After a history and importance of flavourings, here is the scientific basis, popular and foreign names, synthetic and harmful flavourings plus growing herbs and flavouring in practice, a superb alphabet of herbs, spices and flavourings and illustration plates organised by sweetening agents such as sugar cane and ajowan, mustards and cresses, mints, edible fungi, spicy flavourings like coriander and angelica, herb flavourings, fruit flavourings like elder and rowan and some members of the Allium family like the Japanese bunching onion, shallot, chive and garlic. The index itself reads like a delicious aromatic alphabet with odd medical sounding words thrown in like acetic acid and acidophilus milk, cayenne pepper and Cranson de Bretagne to red bergamot, water pimpernel to Zwiebel. The author Tom Stobart OBE was a traveller and explorer as well as a cookery expert and he died in 1980. This is his alphabetical guide to over 400 herbs, spices and flavourings found throughout the world, a clear and learned compendium. 312pp in beautifully designed reprint with thumb index.
Published price: £14.99
Bibliophile price: £6.00


Additional product information

ISBN 9781910690499
Browse these categories as well: Food & Drink/Cookery, Health & Beauty

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