The Herbalist in the Kitchen

The Herbalist in the Kitchen

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The foodie's ultimate herbal encyclopediaCreated as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, "The Herbalist in the Kitchen" is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world.Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), "The Herbalist in the Kitchen" is organized into one hundred and four sections, each consisting of a single botanical family. The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives. For instance, the primary flavoring ingredient of cloves is eugenol; when a cook knows that bay leaves also contain eugenol, a range of exciting substitutions becomes clear. "The Herbalist in the Kitchen" also provides guidance about measuring herbs, enabling readers to understand the dated measuring standards from antique cookbooks."A volume in The Food Series, edited by Andrew W. Smith"

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Product details

  • Hardback | 576 pages
  • 157.5 x 238.8 x 48.3mm | 1,020.58g
  • University of Illinois Press
  • Baltimore, United States
  • English
  • 56 historical illustrations
  • 0252031628
  • 9780252031625
  • 1,673,216

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Review quote

"Finally, a reference book that won't send you to another reference book to find what you're looking for. The Herbalist in the Kitchen is a one-stop source for herb information. It includes everything from ethnic and scientific names to growing habits and culinary usage--all in a voice that makes you actually want to read it." David Leite, publisher of the James Beard Award-winning Website Leite's Culinaria ( "Gary Allen's delightful book The Herbalist in the Kitchen amuses as it deftly illuminates and educates the reader. Scholars and food professionals as well as home cooks and gardening aficionados will enjoy this splendid volume." Francine Segan, food historian and author of The Philosopher's Kitchen

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