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$21.95 $13.92
1. Fantastic Food With Splenda: 160
$23.80 list($35.00)
2. Spices of Life : Simple and Delicious
$12.21 $9.00 list($17.95)
3. The Passionate Olive : 101 Things
$18.90 list($30.00)
4. Herbs & Spices: The Cook's
$16.98 $10.15 list($26.95)
5. Classic Indian Cooking
$10.46 $9.34 list($13.95)
6. Stevia Sweet Recipes: Sugar-Free-Naturally
7. Cooking With Herbs
$11.53 $5.34 list($16.95)
8. The Lavender Cookbook
$18.90 $17.75 list($30.00)
9. Aroma : The Magic of Essential
10. Encyclopedia of Herbs, Spices,
$25.20 $17.47 list($40.00)
11. The Herbfarm Cookbook
$269.95 $189.00
12. Handbook Of Herbs And Spices
$22.05 $10.55 list($35.00)
13. The Italian Baker
$19.53 list($22.98)
14. A Busy Cook's Guide to Spices:
$10.17 $9.04 list($14.95)
15. The Complete Book Of Sauces
$25.20 $22.99 list($40.00)
16. The Contemporary Encyclopedia
$10.17 $9.96 list($14.95)
17. The Great Salsa Book
$9.95 $8.00
18. The Soap Book: Simple Herbal Recipes
$18.90 $9.50 list($30.00)
19. A Spoonful of Ginger : Irresistible
$13.57 $7.99 list($19.95)
20. Perfect Vinaigrettes : Appetizers

1. Fantastic Food With Splenda: 160 Great Recipes for Meals Low in Sugar, Carbohydrates, Fat, and Calories
by Marlene Koch, Christopher Dollbaum
list price: $21.95
our price: $21.95
(price subject to change: see help)
Asin: 1590770218
Catlog: Book (2004-05)
Publisher: M. Evans and Company
Sales Rank: 98088
Average Customer Review: 4 out of 5 stars
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Reviews (4)

5-0 out of 5 stars THIS IS AN AMAZING BOOK
I came on line to order this amazing book for my friend on the South Beach Diet and was so suprised to see someone question it's accuracy because I am a Weight Watcher (points are in the book), and hate labels that lie! First of all in my copy, that I got a couple weeks back, the first recipe - Strawberry Lemonade- has the ingredients and I did not see a lot of typo's - so hers must have been a bad copy. I did find the 0 grams on the "compare" page - but it is clearly just an innocent mistake. The page highlights that Ms. Koch's Cinnamon Pancakes and Apple Butter Syrup have 11 grams of fat and then "compares" them to regular pancakes and syrup with 3 pats of butter. Since it clearly (in a box) says YOU SAVE: 9 grams of fat - along with 56 carbs, 195 calories and 7 points!!! by having hers instead of the "usual" pancakes and syrup you can see the fat grams on the high fat and sugar comparison should have been 20 (not 0). Yet, just to be sure I re-calculated several recipes with my own nutrition calculator, and they were all perfect - no errors - with accurate data and weight watcher points.
More important - this book not only has great food - Chai Tea, Pumpkin Muffins, a bunch of great Coleslaws, Spinach Salad (with hot bacon dressing), Sloppy Joes, ice creams and even Cheesecake for breakfast - every single recipe I have made has been easy and delicious. It is the first book I have found that does such a good job cutting the fat along with the sugar and carbs and that has good recipes for everyday use (and a bunch for the holidays). I am ordering another book, and her dessert book, as soon as I finish this review and recommend you do so too. You will not be disappointed.

1-0 out of 5 stars I was disappointed
I bought this book because my husband is diabetic and Splenda is the most natural-tasting artificial sweetener. It appears to have been published in great haste in order to jump on the low-carb bandwagon. I returned it because it's full of errors. There are mispellings (2 on one page, one on another), nutrition information is figured wrong (a sample meal of pancakes with 3 pats of butter had zero grams of fat) and the first recipe --which I wanted to try--has no ingredients! I found these and other mistakes in just the first 30 or 40 pages. Nutrition info is very important to me and I don't feel I can overlook these errors. I can't trust what's in the rest of the book. I was really disappointed and returned the book to the store. I was also disappointed to hear that, because it wasn't a production error such as missing pages, they were just going to resell it! Don't buy this book--unless you don't mind taking a lot of chances when you cook.

5-0 out of 5 stars Mega Kudos for Fantastic Food
Marlene Koch did the impossible. Provided healthy recipes for everyday people using everyday ingredients. Some cookbooks with complicated ingredients and recipes just frustrated me, but Fantastic Food has me enjoying cooking again. The Asian Barbecued Pork Tenderloin is great; Spicy Orange Beef was a hit with everyone in the family and the Zesty Chicken Strips with Sweet Mustard Dip is the best in the world. The Sweet Balsamic Vinaigrette is absolutely tops. It's almost hard to believe you're cooking healthy when everything tastes so great. I have made several other recipes and intend to make everything in this book. It is truly terrific!!!

5-0 out of 5 stars Fantastic Foods - Fantastic Book
Marlene Koch has done it again! Another great book! Recipes are easy taste great! The Weight Watchers point is anadded bonus. I would highly recommend this book to anyone regardless of whether they are watching their weight or sugar intake. ... Read more

2. Spices of Life : Simple and Delicious Recipes for Great Health
list price: $35.00
our price: $23.80
(price subject to change: see help)
Asin: 0375411607
Catlog: Book (2005-02-01)
Publisher: Knopf
Sales Rank: 700922
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3. The Passionate Olive : 101 Things to Do with Olive Oil
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 034547676X
Catlog: Book (2005-03-29)
Publisher: Ballantine Books
Sales Rank: 112025
Average Customer Review: 5.0 out of 5 stars
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Reviews (3)

5-0 out of 5 stars The Perfect Gift Book and More...
This is such a perfect little book to give as a gift. I have tried two of the uses mentioned in the book--frothing oil and water for my dry skin and freezing oil in my ice cube tray for use instead of butter. Both were great! I highly recommend this book--it's filled with interesting historical facts and fun new uses to try.

5-0 out of 5 stars Fantastic informative book!
This book is such a treat and a great gift for any foodie!It is visually beautiful with olive colored text and lovely illustrations.The tips are surprising on how to use olive oil and the long history of olive oil compelling.

I saw the writer speak in the bay area and she was delightful.
She made a great suggestion to bring a copy of The Passionate Olive book(of course) and a bottle of olive oil to your next dinner party.

5-0 out of 5 stars Great Book - Lots of Fun
I loved this book.Lots of great information and fun to read!
I have begun using some of the Olive Oil uses suggested in this book already and they work!Try it yourself.
... Read more

4. Herbs & Spices: The Cook's Reference
by Jill Norman
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0789489392
Catlog: Book (2002-11-01)
Publisher: Dorling Kindersley Publishing
Sales Rank: 8145
Average Customer Review: 5 out of 5 stars
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Book Description

The first illustrated guide to cover the whole spectrum of herbs and spices for culinary use.

Herbs & Spices is an indispensable reference that shows how to prepare fresh and dried herbs, how to use herbs and spices in cooking, and details everything that other books on the subject leave out. Containing a unique collection of recipes, from herb and spice mixes to rubs, pastes, salsas, and marinades, these authentic formulas will encourage cooks to think creatively and experiment on their own. Grouped by aroma and taste, with step-by-step preparation techniques and beautiful full-color photography, this book describes 60 herbs and the benefits of using them fresh or dried, and focuses on 60 spices from around the world, with a look at the early spice trade and how cross-cultural fusion has impacted on contemporary cooking. ... Read more

Reviews (4)

5-0 out of 5 stars Something for everyone
This book has appeal for not only home and professional cooks, but also for gardeners and anyone who just wants to sit back and admire the lovely photographic illustrations. The sidebar for each herb/spice that lists what parts are used, where it can be bought, how to grow it and how it is harvested is invaluable. The book also goes into detail on the flavor profile of the herbs and spices, a little history, common cooking techniques, recipes, herb blends and food pairings, and features recipes at the end for herb/spice blends as well as salads, entrees, etc. (I especially recommend the pork chops with juniper and rosemary.)

Probably my favorite thing about this book is that it divides the herbs and spices up by flavor profile, so that "citrus" herbs are one section, "oniony" or "bitter and astringent" herbs another, and so on. This organization really helps you pay attention to the flavors of the aromatics and how they relate to other herbs and spices and to food.

The one down side of this book is that it mentions a lot of herbs that are very difficult to get ahold of in North America - Vietnamese balm, for example. However, it still addresses pretty much all of the herbs and spices that are commonly available here, so it's not that much of a problem.

5-0 out of 5 stars Herbs & Spices: The Cook's Reference
This herb and spice book is fun to read! It is well organized and provides a great library addition to the Oxford Companion of Food. Of all the herb and spice books I reviewed, this one was the book most suited for a curious novice cook. In addition, the photography is outstanding.

5-0 out of 5 stars top notch
Great book. Well though-out and produced. Fully illustrated and with lots of notes. This will be invaluable for food service professionals as well as us normal cooks. And there is a little info that kitchen gardener will find very helpful. Well worth the 30 bucks sticker price.

5-0 out of 5 stars Fantastic for home and work alike
I am a professional chef who is always interested in finding new and exotic ingredients and this book has a large number of herbs and spices that we have trouble getting in asia.

I thank the author for a clear and concise narrative on this subject, it has been most enlightening ... Read more

5. Classic Indian Cooking
by Julie Sahni
list price: $26.95
our price: $16.98
(price subject to change: see help)
Asin: 0688037216
Catlog: Book (1980-10-01)
Publisher: Morrow Cookbooks
Sales Rank: 12174
Average Customer Review: 4.63 out of 5 stars
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Book Description

This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.

It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.

Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.

Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.

Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

... Read more

Reviews (41)

5-0 out of 5 stars Great Book !!
This book was ranked among the top-six all-time cooking bibles by the New York Times. The moghul cuisine recipes are clear and detailed, without being "too-detailed". Julie Sahni uses her amazing knowledge of combining spices to make the dishes taste extraordinary. Meant as much for the cooking experts as it is for the beginners, one of the sections is devoted to basic cooking techniques, concepts and description of Indian spices. (This review has been taken from

5-0 out of 5 stars My Favorite Window Into India
Some eight years ago or so, I decided to try to impress both my vegetarian and non-vegetarian friends by making them some authentic Indian dishes. The only thing was, I had no real idea of what I was getting into, as almost all of the Indian food I had eaten had been in restaurants in London and the East Village in Manhattan.

Somehow I found my way to purchasing "Classic Indian Cooking." Slowly and methodically, I then made my way through the very helpful discussions about such things as roasting and crushing spices and herbs and techniques for preparing onions, garlic and ginger root as bases for various curry dishes.

I've since learned that this cookbook was ranked last year as one of six all-time cooking "bibles" by the New York Times. I can see why. It's not a picture text (although there are some helpful illustrations); it's a text for teaching yourself a wholly different cuisine whose fundamental cooking techniques may be completely foreign to many home chefs in the United States, although that seems to be changing.

There are some simply astonishing recipes in this book. You will need to take your time though, because they can be complex and may require preparation of recipe components a day ahead of the time you plan to serve your meal. You should take Julie Sahni's words to heart that cooking should be a "relaxing" enterprise.

If pressed to choose a favorite recipe, it would have to be "Keema Bhare Bandh Gobhi" (meat-stuffed cabbage rolls with ginger lemon sauce), which has a vegetarian counterpart in "Aloo Bhare Bandh Gobhi" (same cabbage rolls, but a vegetarian version stuffed with a spicy potato filling). The extraordinary taste of this meal cannot be found in any Indian restaurant of which I am aware (they tend to stick to a small repertoire of established recipes that in no way define the range of cuisine actually available in India). I have seen these cabbage rolls almost voraciously consumed. That--in my book--is the mark of a great meal.

So, my friends over time have been duly impressed and I must say that I've become a much better cook because of "happening" across this true classic of varied Indian cuisines. Hope you have as much fun with it as I have had over the last eight years!

5-0 out of 5 stars If you want THE Indian cookbook, this is it!
Have been cooking from this book since 1980 and it has really stood the test of time. I have several other Indian cookbooks but this is the only one I use. Every dish I have ever made has been a winner. The Velvet Butter Chicken is out of this world, it does take some effort (make Tandoori chicken first) but is really worth it. Mulligatawny Soup another winner as is the Cauliflower, Green peas, and Potatoes in Spicy Herb Sauce. Have never been disappointed with any recipe from this book.

Ms. Sahni writes clearly and gives practical advice. I learned how to cook Indian food from this book and would highly recommend it to anyone who is looking for a great teacher and guide to the world of Indian cooking.

1-0 out of 5 stars Not what I hoped for
I love Indian food. I love to cook- I come from a family of seriously devoted chefs. I lived in Pakistan a number of years ago and still find myself craving the recipes I tasted there. My husband grew up in a Sikh community and he craves the dishes of his childhood. I got this book hoping it would give me an easily available reference, and the reviews were all so wonderful. I have had the book for over a year now and I have not made a single dish from it that I was excited about after the tasting commenced. Her descriptions sound enticing enough, but I have been very disappointed in the flavour, texture and appearance of the dishes. I have tried not to play with the ingredients in dishes too much (like I usually do)in order to give them the opportunity to be as authentic to her recipes as possible, but I have come to the conclusion that I would rather eat from any stall in any street in Islamabad than any of her recipes. I have made fabulous recipes from recipes found on the internet, but I really wanted a more comprehensive, authentic resource for finding recipes quickly, but her spice combinations are way too uniform, her methods inordinantly time consuming for not a better product, and the curries come out sadly wanting for excitement. I am so sorry to say this, because I wanted to find the best source, but more often than not I abandon her book when I am researching something tasty in the Indian genre. I can do better winging it on my own. Don't bother.

1-0 out of 5 stars DO NOT BUY THIS BOOK.
The recipes in this book are really really bad. I know this because I come come from a family of great cooks (Indian.) all the recipes are filled with tons of cardamon and cloves, just given fancy names. Just to make sure I tried some of them and could barely eat it, and im a really good cook.

Her supportive material for the text is just as bad as her cooking. They make no sense, unfounded and lack structure of any sort. In my opinion this woman should be banned from writing any more cookbooks.

I could go on and say how much I hate this book, the only reason im here is to tell you NOT TO BUY THIS BOOK. ... Read more

6. Stevia Sweet Recipes: Sugar-Free-Naturally
by Jeffrey Goettemoeller, Susan Cavaciuti
list price: $13.95
our price: $10.46
(price subject to change: see help)
Asin: 1890612138
Catlog: Book (1999-10-01)
Publisher: Vital Health Publishing
Sales Rank: 61941
Average Customer Review: 5 out of 5 stars
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Book Description

The author offer health-conscious readers 168 creative recipes using the herb Stevia as a sweetener. In addition to dozens of mouth-watering dessert suggestions, this book provides a tantalizing array of breakfast, main course, salad and side-dishes - all sugar-free! ... Read more

Reviews (3)

5-0 out of 5 stars The recipes are yummy!
My favorite recipe is the stevia fruit gluk. It is delicious and easy to cook. The apple pie is also terrific. Most of the recipes taste better than sugar recipes, because stevia tastes so good. I would recommend that you buy a copy, then another 5 copies for your friends.

My only problem with the book is I can never get the author's name spelled right. :)

5-0 out of 5 stars An excellent book on Stevia cooking.
The content of Jeffrey Goettemoillers cook book is excellent. I am allergic to wheat and milk, along with sugar. Some of his recipies are wheat and milk free. The recipies for everyday foods; [ketchup,Granola, etc.] are great as you can now have sugar free ketchup, and wheat free granola. Thanks for a great book.

5-0 out of 5 stars Loved it!!!
So far I have only tried one recipe...the apple pie. Everyone loved it. I really like this book because it is completely healthy. Not just sugarless. It also calls for whole food products, not refined. They try and stay away from dairy as much as possible. They give you options just in case you might not like a certain something. Intelligently written. ... Read more

7. Cooking With Herbs
list price: $40.00
(price subject to change: see help)
Asin: 0517571390
Catlog: Book (1989-09-23)
Publisher: Clarkson Potter
Sales Rank: 874270
Average Customer Review: 3 out of 5 stars
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Book Description

Herb aficionados Emelie Tolley and Chris Mead offer dozens of delicious recipes that make use of the garden's edible bounty. No longer relegated to the role of "flavor accents," herbs and edible flowers take center stage in these creative and sophisticated recipes, bringing flavor, color, and texture to a variety of entr*ees, soups, salads, pastas, breads, desserts, and drinks. Full-color photographs. ... Read more

Reviews (3)

3-0 out of 5 stars A trifle dissapointing
Compared to Tolley and Mead's other excellent herb books, this one was a trifle dissapointing. Althought the photographs were stunningly beautiful and the text was good, the recipes themselves were pretentious and impractical for the home cook who is busy tending their herb garden! I do not have the time or the means to be a gourmet cook, althought I do enjoy using herbs in my quick everyday meals. I wish the book would have given more practical recipes, although I did enjoy reading it and looking at the lovely photopraphs.

4-0 out of 5 stars Inspiring book with lovely photos for healthy food.
Cooking with herbs is one of my favorite books for inspiration when my meals become boring.It is the kind of cookbook that you sit and read from cover to cover and the recipes that I have tried work. More than that it gives me the courage to be adventurous.

2-0 out of 5 stars Great pictures but wasn't what I thought it would be
Cooking with Herbs was great to look through but one important ingredient was left out. The great Northwest. It had Europe, Northeast, California and so on but no Northwest. For shame. I haven't read all of it as yet and I'm not sure I will, but it wasn't the type of cookbook that I was looking for. Too much text and not enough recipes. Am I wrong but are there herb recipes for ordinary food? I love shopping on line and Amazon is great but if I could have seen this book before buying I probably wouldn't have bought it. But there were great pictures. ... Read more

8. The Lavender Cookbook
by Sharon Shipley
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0762418303
Catlog: Book
Publisher: Running Press Book Publishers
Sales Rank: 50279
Average Customer Review: 5 out of 5 stars
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Book Description

The appeal of lavender extends beyond its fragrance to the rich yet delicate flavor it adds to a variety of foods. Here's the first cookbook to focus on ways in which the aromatic herb can be used to enhance ordinary ingredients. More than 90 recipes, such as Grilled Lavender-Honey Chicken, Stuffed Zucchini Blossoms with Lavender Goat Cheese, and Double Chocolate and Lavender Gelato, highlight appetizers, soups, salads, entrees, baked goods, and desserts, with tips on growing and preserving lavender. ... Read more

Reviews (1)

5-0 out of 5 stars Exquisite!
Last year I attended a cooking class at Sur le Table where Sharon demonstrated some of her recipes, and the entire class was in culinary heaven! Sharon's collection of recipes using lavender is diverse and unique, and will add a sumptuous note to your cooking repertoire. Elegant or simple, these recipes invoke images of France, and inspire me to invite friends over for special meals. This cookbook will be one of your favorites! Enjoy! Edible lavender can be ordered online from Dean & Deluca ... Read more

9. Aroma : The Magic of Essential Oils in Foods and Fragrance
by Mandy Aftel, Daniel Patterson
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 1579652646
Catlog: Book (2004-06-01)
Publisher: Artisan
Sales Rank: 49057
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Book Description

Developed by weight-loss experts Drs. James O. Hill and John C. Peters, co-founders of America on the Move™, The Step Diet Book is a motivational walking program that will help millions of overweight Americans lose weight and keep it off forever.

Combining a book and pedometer--in itself a $20 value--plus conversion charts and dozens of fat-burning Step Recipes, this is a complete package. At its core is a simple concept called energy balance. Calories come in, calories go out--and when intake is greater than output, you gain weight. The Step Diet Book attacks the problem from both ends. First, use the pedometer to figure out how many steps you take in an average day, then raise the number by 2,000--it's as easy as pacing while talking on the phone, or parking at the far end of the lot. Second, eat one-quarter less of your food--which counteracts our tendency to supersize meals. Once balance is achieved, get fit and lose weight by adding more steps to your day. You can even enjoy a guilt-free lapse by knowing exactly how many steps to tack on at the end of your day.
... Read more

10. Encyclopedia of Herbs, Spices, & Flavorings
by Elisabeth Lambert Ortiz
list price: $34.95
(price subject to change: see help)
Asin: 1564580652
Catlog: Book (1992-09-01)
Publisher: Dk Pub (T)
Sales Rank: 75547
Average Customer Review: 5 out of 5 stars
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Reviews (9)

5-0 out of 5 stars Herb & Spice Heaven
Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices.

If you think of the Coriander/Cilantro plant, cilantro is the herb and the seeds are known as coriander. This is why this book is so helpful as it explains the plants in detail. I didn't realize the root was also used in Thai curries. A recipe for Guacamole is included on the same two-page spread.

Elizabeth Lambert Ortiz is an authority on herbs and spices and international cuisine. She created this sourcebook in order to guide the reader to information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, coffees and just about every seasoning a modern cook needs to produce flavorful foods.

With 750 spectacular full-color photographs and 185 recipes you will learn how to create characteristic flavors that define cuisines of the world.

The Contents Include:

Growing and Harvesting Herbs
Drying and Preserving herbs
Edible Gifts

Kitchen Herbs: Chives, Dill, Angelica, Chervil, Tarragon, Borage, Tansy, Coriander/Cilantro, Lemongrass, Fennel, Hyssop, Bay, Lovage, Lemon Balm, Mint, Bee Balm, Sweet Cicely, Basil, Marjoram, Oregano, Parsley, Burnet, Rosemary, Sorrel, Sage, Savory, Thyme and Lemon Verbena.

Kitchen Spices: Galangal, Celery Seed, Annatto, Sassafras, Mustard, Chili, Paprika, Ajowan, Caraway, Spice Mixtures, Cassia, Cinnamon, Saffron, Cumin, Turmeric, Curry Powerders, Cardamom, cloves, Asafoetida, Star Anise, Juniper, Mace & Nutmeg, Nigella, Poppy Seeds, Allspice, Anise, Pepper, Sumac, Sesame Seeds,. Salt, Tamarind, Fenugreek, Vanilla and Ginger.

Flavors of the World: An absolutely amazing section on the traditional ingredients used in cultural cuisine all over the globe.

Vegetable and Fruit Flavorings
Extracts, Essences & Sweeteners
Edible Leaves & Flowers
Oils, Vinegars & Dairy Products
Sauces, Preserves & Condiments
Coffee, Tea & Spiced Drinks

Some of the recipes you might enjoy: Chiles Rellenos, Fruit Salad with Cardamom, Moroccan Preserved Lemons, Gingerbread Cookies, Rose Petal Ice Cream, Beet Salad with Walnut Oil Dressing and Roasted Red Pepper Sauce.

Did I mention how amazing this book is? If you love to cook, this is a must-have resource for your cookbook collection. It is also just pure fun to read!

Gorgeous Photography and oh, so wonderfully organized!

Books I know you will love is you enjoy this one:

The Herbfarm Cookbook by Jerry Traunfeld
How to Cook by Delia Smith
The Herbal Drugstore by Linda B. White, M.D.
Cooking A to Z by Jane Horn
Webster's New World Dictionary of Culinary Arts by Steven Labensky
The Quotable Cook by Kate Rowinski

5-0 out of 5 stars Everything from Agar-Agar to Zahtar
If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one. I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:

-Kitchen Herbs
-Kitchen Spices
-Flavors of the World (Characteristics of the world's cuisines)
-Vegetable and Fruit Flavorings
-Extracts, Essences, and Sweeteners
-Edible Leaves and Flowers
-Oils, Vinegars, and Dairy Products
-Sauces, Preserves, and Condiments
-Coffee, Tea, and Spiced Drinks

'Nough said. Buy this book, you can't beat the price and you'll love the content! Check out the sample pages for a glimpse of what you're in for.

5-0 out of 5 stars The book I was looking for...
I brought this book home with me after a trip to England 8 years ago. Now that it is available in North America I can recommend it for anyone wanting to figure out what really grows in an herb garden. I was looking for a book to explain all the herbs I previously had only read about on the menus I was eating from. Full pages are devoted to most of the world's common herbs & spices. The digrams are exceptional for Food ID and each item includes an example recipe, handling, prep, and storage techniques. The more I have learned about cooking, the more details I have found hidden in the pictures and text. It even rivals my best coffee table books!

5-0 out of 5 stars Everything you could imagine wanting to know about spices
For hundreds of spices familiar & unknown, the author gives you history, variations, recipes, tips, oddball facts, and beautiful color pictures. You can cook from it, you can use it as a reference, you can curl up with a cup of tea & browse in it for hours. A fantastic book.

5-0 out of 5 stars Encyclopedia of Herbs Spices & Flavoriings
This is the best of the best. It is well organized, beautifully illustrated and very well-thought out and includes so much of the information I am looking for with my extensive herb garden. The information about herb-inflused oils and vinegars was of most interest to me, and I am using it to make many special gifts for my friends and for holiday givings. Thanks so much. This book is a joy and a treasure. I bought it at the Philadelphia Flower Show and have purchased it for special gifts for people who are of the herb culture. ... Read more

11. The Herbfarm Cookbook
by Jerry Traunfeld
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 0684839768
Catlog: Book (2000-03-01)
Publisher: Scribner
Sales Rank: 8267
Average Customer Review: 4.87 out of 5 stars
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Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why. It is hard to get through even the first chapter, on soups, without starting a shopping list for making Green Gazpacho, a cooling blend of cucumbers and green pepper with spearmint, parsley, and cilantro, or Herbal Chicken Noodle Soup, lavish with fresh basil, chives, tarragon, and marjoram.

After enticing you with the story of his signature dish, a green salad made with up to 30 ingredients, each literally harvested and assembled on the plate one leaf and blossom at a time, Traunfeld shows how, using more typical resources, you can construct a salad friends will declare a delicious work of art. To make it really simple, he provides a chart listing 50 possible choices that helps you balance the flavors, including hot, sweet, bitter, and aromatic, and the colors and textures that make a salad more than a plate of lovely greens.

However, if you don't live in a culinary paradise like the Seattle area, only have access to a typical supermarket, and you don't want to grow your own herbs, you can still infuse your cooking with the same enticing magic Traunfeld creates at the Herbfarm. Just tuck sprigs of thyme, rosemary, or oregano between the slices of a loaf of country bread spread with butter or olive oil and roasted garlic, wrap it in foil, and pop it in the oven for a quick 12 minutes. Or try Mashed Potatoes with Toasted Coriander, the seeds adding earthy flavor to a perennial favorite, and serve with chicken piccata enlivened with fresh dill.

Traunfeld is such a good teacher and clear writer that you follow with confidence when he guides you through Herb-Smoked Salmon--first dry-rubbed, then smoked over dried stems from basil, thyme, or fennel and finally baked until the fish is just gently set. You also get an introduction to the Japanese concept of umami, a state of food perfection that Traunfeld achieves in his Umami Carrot Soup with Mint.

Following the 200 recipes and alluring photos of some prepared dishes, you learn about growing herbs, both in the garden and in containers. A section describing herbs and edible flowers, from angelica to violets, is ample and articulate enough to stand on its own as a book, and those interested in gardening will appreciate the list of nurseries here. Finally, this section includes a table covering 29 herbs that will help you transform your own favorite dishes simply by adding fresh herbs. --Dana Jacobi ... Read more

Reviews (23)

5-0 out of 5 stars A real treasure
The recipes in Jerry Traunfeld's The Herbfarm Cookbook will make your taste buds perk up and sing. And they'll have your friends begging for dinner invitations.

After reading an essay by the author on growing herbs, I bought this book to learn about herb gardening. Three months later, I find it my favorite--and most-used-- new cookbook since I discovered Julia Child's Mastering the Art of French Cooking thirty-odd years ago. The Herbfarm Cookbook is not merely an extraordinary source of scrumptious recipes; it has transformed the way I cook--even the way I think about food.

Traubman uses herbs to intensify the flavors of foods--in glorious combinations. He infuses the cream for a panna cotta with ginger and lavender or turns a simple white gazbacho into the essence of summer with the addition of mint, parsley and tarragon. Purees of fresh herbs form bases for relatively light yet rich-tasting sauces.

While he may call for a half cup of basil here or ¾ cups of tarragon there, none of his dishes are overpowered by a too-dominant flavor. In fact, the amazing thing about cooking with herbs in this manner is the way they underscore the tastes of star ingredients.

Vegetables as ordinary as parsnips and carrots become sublime. The simplest roast chicken or linguine in clam sauce gains intriguing overtones and new interest.

Halibut roasted in an herbal green robe. Couscous salad with cumin, cilantro and apricots. Appetizers of broiled figs sprinkled with thyme on gorgonzola-slathered croutes or mussels on little beds of broiled mint pesto. Every recipe I have tried has been amazing. And most of them have been surprisingly simple.

The author is the chef of one of America's most acclaimed restaurants. Yet his book is a joy for an amateur like me who doesn't keep truffles and foie gras on hand or have access to even one helper. Even the herbs are, for the most part, easy to find, and there are plenty of suggestions for substitutes.

Best of all, cooking from this book has given me a firsthand understanding of the excitement of modern American cuisine. Bringing out the very essence of a the taste buds a new thrill of recognition...taking the familiar and making it new and wonderful. For someone who loves to explore ways of making food delicious, The Herbfarm Cookbook is a revelation. And by the way, it's also a fabulous guide to herb gardening.

5-0 out of 5 stars Prose as delicious as the recipes!
After visiting the Herb Farm quite a few times, I was very excited to hear that Jerry Traunfeld was writing an Herbfarm Cookbook. I waited patiently for what seemed like years, and finally the wait paid off. Jerry Traunfeld is the Executive Chef at the Herbfarm Restaurant, which has actually changed locations since the publication of this book. Jerry still relies on herb-inspired menus and has penned one of the most useful books about cooking with culinary herbs. This is the book you will turn to for inspiration and for a whole new world of fresh herb flavors.

Most of us are content to use dried herbs until we discover fresh herbs. The bonus in Jerry's new book is that he also explains the growing process. You will love the charts of Latin herb names, real-life herb names, family life cycles, heights, pruning requirements and special growing requirements. I loved the in-depth information on angelica, anise, hyssop, basil, bay, chervil, cilantro, dill, fennel, lavender, lemon balm, lemon verbena, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savory, scented geraniums, sorrel, sweet cicely, tarragon and thyme.

To find these wonderful plants, all you have to do is order seeds or plants from the sources on page 434. You will also see an address for the Herb Farm which was founded by Lola and Bill Zimmerman. Their son Ron Zimmerman and his wife Carrie first had the idea to start a world-class restaurant. Jerry Traunfeld helped to make their dream a reality.

If you do start to grow your own herbs, you might be wondering what to do with so many fresh herbs when you take them into the kitchen. With The Herbfarm Cookbook, you will find yourself enchanted by recipes for soups, salads, pastas, vegetables, poultry, fish, meats, breads, desserts, sauces, chutneys and vinegars. Information on how to make candied flowers adds a fun creative touch to an already extraordinary compilation.

The first recipe I tried was the Lavender Shortbread on page 288. The recipe is simply butter, lavender, sugar and flour. The taste...much more complex. If you love lavender half as much as I do, you will love Jerry Traunfeld's new cookbook. He makes the best lavender cookies and is also under lavender's spell as he includes many recipes using the intoxicating purple flowers.

I made the dough simply by grinding the lavender into the sugar and then creamed it with the butter. I used a wooden spoon to stir in the flour. The whole experience of grinding lavender into sugar with a mortar and pestle is seductively primal. The scent of the lavender is almost intoxicating even when using dried lavender. A heady scent of warm lavender will fill your whole kitchen as the cookies are baking. Sometimes cooking is more fun if you use just a wooden spoon and a bowl to make cookies. Making lavender cookies should be more romantic and old fashioned.

"I'm addicted to it." --Jerry Traunfeld, admitting his addiction to Lavender. He continues by saying: "I find it nearly impossible to walk by a lavender plant in full bloom without bending over to pick a stem, roll it around in my fingers, and inhale the heady scent."

The cookies may also be packaged and given as gifts. I use a round biscuit cutter with a curly edge. It gives the cookies a nice shortbread look. The dough seems suited for a cookie mold, which would be very pretty. I found the recipe is also good with chopped pecans pressed into the top of the cookies before baking them. Now, dipping them in chocolate makes them even better! You can also use the recipe without the lavender or substitute anise seeds or lemon thyme for the lavender buds.

Lavender seems to almost have a savory flavor which was in a way quite surprising, given you would expect a flower to have a more sweet flavor. I was pleased to find a recipe for "Potatoes with Lavender and Rosemary." Page 396-398 also contains information on how to grow and cook with lavender.

This cookbook is filled with 200 herb-inspired recipes. You could serve the "Coriander-Orange Scones" for breakfast. "Tomato and Fennel Soup," Pumpkin and Shrimp Bisque" and "Herbed Clam Chowder" are delicious examples of the soups in the first chapter. Green Goddess Grilled Chicken salad contains creamy avocados, garlic and a mesclun mix (young salad mix). If you are looking for a great basic "Fresh Egg Pasta" recipe, Jerry supplies one on page 99. You can then toss your freshly made pasta in the "Classic Basil Pesto." Say goodbye to boring vegetable side dishes and say Hello! to "Snap Peas with Mint and Chervil" or "Grilled Marjoram-Scented Corn."

For a taste of the Northwest, there are recipes for Salmon Fillets. The one with tarragon looks especially tempting. For dinner, you might want to try the "Rosemary Gilled Chicken." Rosemary is a classic herb to pair with roast chicken. Just when you think you have made pork every way you can imagine, you will find a "Maple-and-Herb brined Pork Roast." The "Lemon Verbena Ice Cream" looks just yummy.

As I sip a cup of peppermint tea, I salute you Jerry Traunfeld. Thank you for the gift of your knowledge. I hope your cookbook will be the most sought after cookbook in the year 2001. Your book had found a permanent place of honor in my kitchen! It is not often that you find a chef whose writing is as delicious as their cooking! There are 11 beautiful color pictures in this book, but the true beauty of this cookbook is in the writing. Jerry has translated his excitement for life and cooking into delicious prose. This is a true book collectors dream cookbook. If you love to cook with fresh herbs, you will love it even more! I can't wait to try more of the tempting recipes.

5-0 out of 5 stars My favorite cookbook--Easy Elegance!
Growing up in the Seattle area, the Herbfarm Restaurant was our local version of Napa's French Laundry: very difficult to get into, very expensive, but a 'must-do' culinary experience where you'd likely be served the meal of your life. In the late 90s, I worked with a guy who held another job as a part-time prep cook at the Herbfarm. After the restaurant burned down and chef Jerry Traunfeld was finishing up this cookbook during the re-build, that prep-cook brought in a few of the recipes for me to preview before the book went to press. After trying the pork with sage, onions and prosciutto served over toasted coriander mashed potatoes and runner beans with summer savory, I was hooked! I had to go out and buy the cookbook, and I still use it more than any other.

Most of the recipes in this book contain only a few ingredients and are quick and easy to prepare (I'd say most can be put together on a busy weeknight), but you've never know it based on the flavor and presentation of the each dish. Other easy, elegant favorites of mine include: dilled chicken piccata, rosemary grilled chicken, the delicata squash with sage, the trout with rosemary and thyme...every recipe is delicious. Enjoy!

4-0 out of 5 stars The best reference for herbs
Despite the fact that this is, first, a cookbook, I found that it also offers the most comprehensive information regarding the growing and harvesting of herbs, including herbs in containers. For the first time, with Jerry's instructions, I am cutting my herbs in the right places (Italian parsley from the outside leaves in, cutting right at the bottom) so that they grow fuller and remain healthy. The best reference I've found.

5-0 out of 5 stars The Best Cookbook Out There
The Herbfarm Cookbook not only is filled with absoloutly scrumptious recipes but also is an excellent guide to basic cooking technique and herb properties. Even when I have no herbs available I will look up an Herbfarm recipe to use as my technique guide. The book is complete with herd substitutions in case a certain herd is not available. The herbs in the recipes blend so well that a better meal is unimaginable. ... Read more

12. Handbook Of Herbs And Spices
list price: $269.95
our price: $269.95
(price subject to change: see help)
Asin: 0849325358
Catlog: Book (2004-04-30)
Publisher: Taylor & Francis Group
Sales Rank: 881391
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13. The Italian Baker
by Carol Field
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0061812668
Catlog: Book (1985-10-30)
Publisher: HarperCollins
Sales Rank: 23326
Average Customer Review: 4.94 out of 5 stars
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Book Description

Bread in Italy is rough country loaves with thick chewy crusts and flat disks of focaccia seasoned with the wild herbs of the fields. It is celebratory sweet holiday breads dense with fat raisins, toasted nuts and candied fruit peels. It is "new wave" wave" breads, recently invented by artisan bakers and studded with roasted peppers, sun. dried tomatoes and salty olive paste. It is imaginative multi-grain breads and rolls with tastes and shapes that vary dramatically from region to region.

Recipes for the breads of all these regions, for the comforting rustic soups and salads and appetizers based on them, for breadsticks and rolls, pizza and focaccia, for holiday specialties, for pastries, cookies, cornetti and nut tortes, fruit tarts, cheesecakes and spice cakes and other confections-all are offered in this landmark volume which presents, for the first time in English or Italian, the diverse baking traditions of Italy.

Knowing these regional specialties and the stories behind them is like taking a trip through the Italian countryside. Putting the recipes on paper as Carol Field has done is like preserving the villages in the Italian hillsides with their churches and frescoes, for they are part of a tradition that has never before been recorded. In preparing for this book, Carol Field spent two years working with the bakers of Italy, traversing the country again and again from Lugano and Como in the north to Lecce and Palermo in the south, tasting and testing, then going back to the States to rework the recipes in an American kitchen with American ingredients. The result is recipes that are impeccably written for utmost ease and flexibility. Some are simple and earthy, some elegant and refined, but all will be a revelation to Americans who have previously known Italian breads and desserts only from the limited and stereotyped range available until now. Each recipe offers instructions for making doughs by hand, by electric mixer, and by food processor. Illustrations provide clear step-by-step how-to, and chapters on ingredients, equipment and technique reveal all the whys and wherefores.

... Read more

Reviews (16)

5-0 out of 5 stars THE Baker's reference for Italian Baking
Anyone looking for knowledgeable information on Italian baking will find it in The Italian Baker. Carol Fields has provided, under a single cover, a virtually all-encompassing collection of recipes that define the art of Italian Baking.

With a strong emphasis on regional breads, this book will satisfy anyone's desire to acquire traditional southern european bread-baking skills.

I personally have found the section on Pizza most helpful--I have received nothing but compliments from everyone who has tasted my pizza since I started using the dough recipes that are found in this book.

The Italian Baker should have a prominent spot on every kitchen's cookbook shelf.

5-0 out of 5 stars Number One Cookbook in My Kitchen
I am enjoying two weeks off at Christmas and went "crusing" on the net to find recipes for Panetone (festive Italian Christmas Bread) and found this site with the lavish comments and laudatory praises for Carol Field's book. I also found a "doable" panetone recipe I could conjure up. After a visit to a local bookstore and finding this "treasure" I am hooked! I bought it on Sunday and it's now Thursday and I have read over 100 pages--not only for the tasty recipes, but the detailed, insatiable descriptions of the regions, and history of the recipe at hand. Never have I had a cookbook that I could rave about like this one. After spending 10 years in Vicenza and Napoli with my Army husband, I recognize the regions she so adeptly describes and the foods that complement the plates on the table. Do not miss this one, it is a rare jewel. Thank you Carol for the best christmas present I got this year!

4-0 out of 5 stars For the truly gifted baker
I'm a lazy, quick recipe kind of guy, and this is a gourmet breadmaking encyclopedia.

If you're really into the baking thing, this is a great book. If you were hoping for a quick pizza dough, or easy foccacia recipe, this is probably too much information for you.

5-0 out of 5 stars Add me to the list of admirers....
This book is well written, nicely laid out, and a treasure trove of regional recipes. I've tried three breads and all came out perfect. I'm not master baker, either -- I've only been at it for the last three months. If you follow the recipes to the letter (some take a day of preparation) I can't see how you could fail. If you want to recreate great Italian baked goods, I know of no better place to start.

5-0 out of 5 stars Passionate and Practical
Carol Field has created a wonderful cookbook with a wealth of useful information and delicious recipes. The book is useful for bakers of any experience level. She expresses and instills a love for her subject that makes the book a joy to read and use. She has great stories of her trips to Italy. Even if you can't make the real trip yourself, her recipes will help you feel one step closer. One very nice feature of the recipes is that she provides specific instructions based on the type of equipment you're using to prepare the recipe (mixer, food processor, hand). Highly recommended. ... Read more

14. A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals
by Linda Murdock
list price: $22.98
our price: $19.53
(price subject to change: see help)
Asin: 0970428502
Catlog: Book (2001-02-28)
Publisher: Bellwether Books
Sales Rank: 27427
Average Customer Review: 5 out of 5 stars
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Book Description

Turn your 10-12 standard meals into 50 new taste sensations by introducing new spices! No one cooks by spice, yet all the spice books are organized that way. This book gives details on 100 spices, but also lists all the main foods we eat. Under each food, such as corn, ham, rice, etc. is a list of spices that go with that food followed by recipes to cook using that main ingredient. All this is on the same page. It is practical, user-friendly and arranged according to how we really cook. ... Read more

Reviews (6)

5-0 out of 5 stars A long-overdue examination of spice and herb flavors
Linda Murdock's superb "A Busy Cook's Guide to Spices: How to Introduce New Flavors to Everyday Meals" is a long-overdue examination of spice and herb flavors. Ms. Murdock approaches the subject from a fresh angle by going through the most common herbs and spices and telling the reader how these can be used or combined in common dishes--or what they most effectively enhance. This is an excellent way to teach readers how to start building a dish from the spice or herb upward, instead of just saying, "Yeah, yeah, yeah, throw some cinnamon into that apple pie." Instead we learn that cinnamon enhances a wide variety of dishes other than the traditional baked goods.

Ms. Murdock combines an encyclopedic knowledge of herbs and spices with recipes, substitutions, and a plain-speaking voice. She even gets into common sauces (Worcestershire sauce, chutneys and the like)--themselves combinations of herbs and spices. She tells us when to use these flavorings (at the beginning of the dish, during, or added at the end just before serving), gives advice on what herbs or spices go with the one she's talking about at the moment, and provides fascinating folklore and history. I haven't seen this useful a cookbook in a long time and highly recommend it.

5-0 out of 5 stars A Breath of Fresh Air
Not your typical cookbook with pictures and recipes, this is more of a quick reference. You can look up ideas, recipes and seasoning matches organized by what you have on hand in the cupboards. Lots of interesting folklore (for when you have more time to read). Tips for matching wine and beer with food and seasonings. Very unique info that is not easily found.

5-0 out of 5 stars A must in my kitchen...
I think Ms Murdock did an excellent job in her research of spices and herbs. I use her book as a source of new flavors to try and to get more information on familiar flavors. I especially like the folklore/history section. I have purchased a couple of the books for gifts and will likely be giving more volumes in the future.

5-0 out of 5 stars Practical, Useful and Interesting!
This book is wonderful for a person like me who doesn't have a lot of back ground in combining spices/flavorings and foods.

The first part of the book reviews pretty much all the spices I'd ever want to consider using. There's a page for each flavoring. For example, ginger, I now know that I should add ginger in the middle or the end of the cooking process. I didn't know that. Also, Ms. Murdock includes interesting "folklore/history" of each flavoring.

The second part of the book covers many foods and which spices or flavoring go best with each food. So when I bought some lamb recently, all I had to do was check out the page relating to lamb to receive wonderful info on how to cook it, which seasoning go best with lamb and I even found some preparation ideas. This is so great and easy to use too.

She also provides numerous tables and charts. For example, she includes a flavor subsitutions chart. So when I need curry, but don't have any, I can use cumin, mustard, allspice and black pepper to get a similar result. She also provides a table summarizing which wines go best with each seasoning.

Thanks Linda!

5-0 out of 5 stars Great tips for busy cooks!
I really like this book! I tend to make up my own recipes, sometimes beginning with someone else's or just from scratch. This book gives me great ideas for the right spices to add. I especially like the "Foods and flavorings that go with them" section for those times when I know the disk needs something, but I'm just not quite sure what. The historical remedies and folklore/history on each spice is also very interesting. ... Read more

15. The Complete Book Of Sauces
by Sallie Y.Williams
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0028603605
Catlog: Book (1995-06-12)
Publisher: Wiley
Sales Rank: 7177
Average Customer Review: 4.67 out of 5 stars
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Book Description

The Complete Book of Sauces
"...for those who like to jazz up grilled chicken, fish or meat with a sauce or salsa, take a look at The Complete Book of Sauces." —Los Angeles Daily News

It's Easy to Make a Different Dish Every Night With over 300 recipes, The Complete Book of Sauces can help you turn your ordinary dinner into a delicious meal. Author Sallie Y. Williams includes white sauces, wine sauces, marinades and barbecue sauces, salad dressings, sweet sauces for desserts, and fruit sauces. A variety of new, mouth-watering sauces to enhance your favorite dishes-like Jalapeño Vinaigrette, Dijon Yogurt Dressing, Fresh Vegetable Salsa, Garlic and Honey Marinade, and Gingered Pear Sauce-are a snap to create. Classic recipes-such as Hollandaise and Béchamel-are represented here as well, some with quick blender versions, and all of them reworked for ease of preparation. Other features include step-by-step instructions, storage advice, special sauce tips, and a cross-indexing section that pairs sauces and dishes to make meal planning a breeze. ... Read more

Reviews (3)

4-0 out of 5 stars Numerous variations to try in a lifetime!
There are definitely more sauces in this book than you can possibly try. They are divided and arranged by type and purpose, which makes it easy to pick out the sauce that you need. Some of the ingredients are somewhat hard to find, but most recipes can be prepared with minimal fuss. My favorite part of this book is the marinades chapter.. you can combine a marinade with a similar sauce and end up with something spectacular. Another useful chapter is the fruit sauces chapter, which proved to be very valuable on that special occasion when you wanted to enhance the flavor of your desserts. No photos in this book though.

5-0 out of 5 stars The Complete Book of Sauces
This book is excellent, I have had success with every recipe I've tried. I refer to this book almost on a daily basis to make my dishes more interesting. If you buy only one sauce book this is the one to buy.

5-0 out of 5 stars One simple books adds fun and life to almost any dish.
It's now Oct 1998. I bought the book in 1990 when it first came out. I'm a business man, not a gourmet, but with this Sallie Williams book, polite lovely ladies have almost tackled me to get 'my recipes'. I have fun cooking because of this book, more than with any other cookbook. I pick a meat or vegetable, and pick a sauce. It always works, and leaves me feeling like I'm creating by selecting the combination of some dish with a sauce, plus dreaming up ways to display the food. So far it never seems to get boring, and after nine years there are still a lot of sauces I've not yet tried. I think the book will be with me for the duration. Highly recommended. The only downside is that 'favorite' sauces are easy to find in the book, and thus you have to avoid the temptation to stop exploring sauces not yet experienced. ... Read more

16. The Contemporary Encyclopedia of Herbs & Spices : Seasonings for the Global Kitchen
by TonyHill
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 047121423X
Catlog: Book (2004-08-30)
Publisher: Wiley
Sales Rank: 5195
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Book Description

Comprehensive, international, and up-to-date!

The great mystery and beauty of spices is their use, blending, and ability to change and enhance the character of food. In these pages, spice merchant Tony Hill shares his vast store of knowledge in an entertaining, exhaustive, and up-to-date guide. Filled with invaluable information on how to get the most out of international flavorings, it's the food lover’s ultimate herb and spice resource.

  • More than 350 herbs, spices, and spice blends
  • Information on history and countries of origin
  • Latin names and botanical background
  • Cooking and use guidelines. More than 75 recipes
... Read more

17. The Great Salsa Book
by Mark Miller, Mark Kiffin
list price: $14.95
our price: $10.17
(price subject to change: see help)
Asin: 0898155177
Catlog: Book (1994-05-01)
Publisher: John Wiley & Sons
Sales Rank: 10937
Average Customer Review: 4.62 out of 5 stars
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Book Description

This sparkling full-color cookbook features 100 widely varied recipes - tomato and tomatillo, chile, tropical, fruit, corn, bean, garden, ocean, exotic, and nut, seed, and herb.Includes hints on handling volatile peppers, suggested accompaniments, and, of course, a heat scale. ... Read more

Reviews (8)

4-0 out of 5 stars MIxing up salsa
Salsa anyone? THE GREAT SALSA BOOK by Mark Miller is all about salsa. If he wanted to be cute, he could have titled his book, "Everything you wanted to know..." and not have been far off the mark. Miller's book includes over one hundred pages of salsa recipes: Tomato and Tomatillo salsas; Chile salsas; Topical salsas (Tropical mango salsa and Mango mash); Fruit salsas (Apple Pasado Salsa, Moroccan Date Salsaa0; Corn and Bean salsas; Nut, seed and herb salsas; and plenty of other exotic salsas. So you see, salsa isn't just that stuff you get at the Taco bar.

As I am trying to eat more vegetables, I find the 'Grilled Vegetable Salsa' with chiles, eggplants, shiake mushrooms, zucchini squash, and asparagus, most appealing. Or, if you want something sweet as well as colorful, try is the sweet potato and pecan salsa with maple syrup and cranberries. Miller includes color photos of all his prepared dishes. This is truly a great salsa book.

5-0 out of 5 stars Lots of tasty salsa recipes to enjoy!
This colorful cookbook has photos for every recipe! The recipes are in a simple format easy to follow with a photo showing how it should look when finished. There are a wide variety of recipes including tomato, chile, tropical, fruit, corn, bean, garden, nut/seed/herb, ocean & exotic salsas to choose from. In the back of the cookbook there is a helpful conversion chart, sources for ingredients, a glossary of terms, and cooking technique explanations. I highly recommend adding this book to your cookbook collection. Your friends & family will love all the recipes! :)

4-0 out of 5 stars Unique and delicious recipes.
This has some excellent salsa recipes. I have tried several and have been very pleased with the results. The instructions are clear and there are color photographs of each of the dishes. However, if you're expecting recipes for traditional, tomato-based salsas, like you find in the stores and restaurants, you may be a little disappointed. Most of the book describes "salsas" that are fruit, meat, seafood, or vegetable based.

I do have a complaint about the book format. It is tall and not very wide, the cover is thick and the binding is very tight. It's not the kind of book that you can lay flat to refer to while you're preparing the dish. Luckily, most of the recipes are very short and simple so you won't be referring back to the book very often. One final nitpick - I wish they had included more information on the various ingredients. They provide some, but I had not heard of some of them and it would have been nice to read about them. Other salsa books I have read provide this information. Despite these negative comments, I can recommend this book to anyone looking for some unique recipes to spice up the meals and parties.

5-0 out of 5 stars The title says it all!
This salsa cookbook by Coyote Cafe's Mark Miller contains 100 recipes. I've earmarked 21 that I want to try as soon as possible. There is a photograph for every recipe (browsing for recipes in this book is a VERY appetizing experience). The book devotes a chapter to each of the following types of salsas: tomato/tomatillo, chile, tropical, fruit, corn, bean, garden, nut/seeds/herbs, seafood and exotic salsas. Some of the "salsas" look more like side dishes or salads, but who cares what it's called as long as it tastes good. Some of the recipes call for some pretty exotic ingredients. Fortunately, Miller includes a mail order list in the appendix. Two especially nice features of this book are a 0 to 10 heat scale and serving suggestions for each recipe.

Miller's tomatillo salsa verde is the best I've ever tasted and it only takes 5 minutes to toss together in the blender. My four year-old ate an entire bowl of melon salsa thinking it was a fruit salad. I just bought 5 copies of this neat little cookbook to distribute among my relatives this Christmas. If you like salsa, try this book.

5-0 out of 5 stars Be prepared for others to ask you for the recipe(s)
This book resulting in me becoming the salsa expert among my family and friends. I was even able to impress company executives with minimal cooking experience. I apply techniques explained in this book on other recipes (such as blackening tomatos and red peppers. Many friends have purchased this book after I cooked them a dish from it. ... Read more

18. The Soap Book: Simple Herbal Recipes
by Sandy Maine
list price: $9.95
our price: $9.95
(price subject to change: see help)
Asin: 1883010144
Catlog: Book (1995-09-01)
Publisher: Interweave Press
Sales Rank: 191054
Average Customer Review: 3.77 out of 5 stars
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Book Description

This best selling soap book has 30 wonderful recipes for hand crafted herbal, aromatherapy and floral soaps. History, chemistry, equipment, plants and oils are included to create these soothing soaps. ... Read more

Reviews (22)

3-0 out of 5 stars Just one recipe. One. That's it.
This is a really beautiful book -- the photography is gorgeous and I like Sandy Maine's style of writing. She is very readable.


There is one recipe in this book, dressed up with different fragrance/essential oils and "fillers". I think this shows a total and complete lack of imagination, considering the WORLD full of God's beautiful, healing oils He put here for us to enjoy. But all it is is olive oil, coconut oil, Crisco...olive oil, coconut oil, Crisco...olive oil, coconu-- well, you get the picture.

I also think that adding 3 ounces of lavender to that baby soap is going to just about knock the baby across the room. That is an awful lot of scent for a baby soap.

I'm not sorry I bought the book. The pictures alone gave me some great ideas for packaging and displays. But buy another book if you want some REAL recipes. Save the money you would have spent on buying the enormous quantities of essential oils for these soaps and spend it on a gorgeous bottle of avocado oil. Let your imagination soar. Soapmaking is, in my opinion, an art form. It doesn't have to be as plodding and pedestrian as this book makes it seem.

5-0 out of 5 stars Soap book - simple herbal recipes
Este es uno de mis libros preferidos, y tengo muchos, tiene una fotos lindas, es claro, simple y preciso, sus recetas son faciles de hacer y economicas, me encanta.

5-0 out of 5 stars The Whole Package
Sandy Maine presents the whole package in her luscious soapmaking books, thus I credit her as an important inspiration for my career in bodycare. Maine goes deeper than merely presenting recipes, her books contain gorgeous photographs that are truelly inspirational as well as touching personal narratives.

The fact that the recipes are variations on the same base oils makes them economical because you don't need to invest in numerous types of fixed oils to achieve success. You can also feel confident about adding your own unique colorants and other ingredients, thus creating your own recipes.

All of her books are eco-friendly and encourage respect and engagement with nature.

Sandy Maine is also highly involved in the field of soapmaking. She advises and inspires many soapmakers in various stages of their development. As a soapmaker who has gone from novice to professional I highly recommend Maine's soapmaking books.

3-0 out of 5 stars My Favorite Sandy Maine Book
Filled with luscious photos giving my first glimpse into the world of professional soapmaking. I was ready to graduate from beginning soapmaker when I first got this book. This was the first book that didn't patronize me with pictures of assorted kitchen utensils as soapmaking equipment.

I have never made even one of Ms. Maine's recipes in this book, but I loved her ideas for scents and names. I found the courage to make my own recipes (with resources on the internet, mostly.)

For the time of it's publication, it was a must have. For now, it could be a wish list book. The photos alone are worth the price, to me. It will never leave my library.

2-0 out of 5 stars Only One Recipe
Its the same recipe over and over again. The only change is in the fragrance and additives. Did I use this book no I gave it back to my neighbor. I did a better job finding how to make soap on the internet. Doing a search on soap making. ... Read more

19. A Spoonful of Ginger : Irresistible Health-Giving Recipes from Asian Kitchens
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 0375400362
Catlog: Book (1999-04-20)
Publisher: Knopf
Sales Rank: 13475
Average Customer Review: 4.44 out of 5 stars
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Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.

And lovers of fine food need not despair--medical advice is kept brief, presumably to make room for more delicious recipes. For example, Steamed Fish with Black Mushrooms and Prosciutto makes no claims to cure anything but hunger. And any volume on health food that features a substantial section on pork (check out Spicy Pork Tenderloin with Leeks and Fennel) can hardly be called austere or old-fashioned. With tastes from all over Asia represented, from Indian curries to Japanese miso, these 200 dishes are tasty riffs on Chinese themes that should cure even the most jaded of palates. --David Kalil ... Read more

Reviews (18)

5-0 out of 5 stars Gingerlicious!
So far, the recipes I've prepared from this book have garnered nothing but raves. Many of the recipes are simple enough to prepare for weeknights, using few ingredients but very fresh ones. The result is fabulous flavor that you just can't get from your local takeout joint. The section about home remedies is really neat (I have yet to use the hangover helper recipe, but I'm sure it will come in handy one day).

I got this and Ming Tsai's "Blue Ginger" cookbook around the same time. I've barely cracked open Ming's book-the recipes are gorgeous but mostly inaccessible. If you are a newcomer to Asian cooking, I think "Spoonful of Ginger" is a delicious introduction.

5-0 out of 5 stars I would give this book 6 stars if I could.
This is one of the best books for busy people who want to eat healthy, flavorful meals. I've prepared several dishes from this book and every one is a winner. Simonds' recipes use easy to find ingredients; they are quick to prepare and, best of all, they are delicious. The flavors are crisp and clean. If your only experience with Asian food is the local carry-out Chinese outlet, you will be amazed at what Asian home cooking can taste like.In addition, Simmond provides a fascinating insight into traditional Chinese medicine. This is a wonderful companion book her excellent "Asian Noodle."

5-0 out of 5 stars The single best compilation of Asian recipes
Very versatile and informative. It has a little Eastern philosophy mixed in for those who are interested (I am not).

I consider myself pretty strong as amateur cooks go (favorite book to cook from is the French Laundry cookbook), and am now able to include many Asian themes in my cooking.

Favorite recipes:
* Cinnamon-braised tofu with spinach (this will keep your guests guessing for about 10 minutes about what the heck they're eating)
* Poached pears in a sweet ginger sauce (not the actual recipe name, but that's what it was)
* Yin-yang shrimp (absolutely astounding)

5-0 out of 5 stars Mmmmmmm Ginger!
This book is Amazing, I have tons of cook books and I use this one the most. Although ginger is used it is in abundance (and I LOVE it) in this book, it is full of dishes with many wonderful herbs, and flavors. The fish recipes are my favorite (such as the ginger miso crusted Halibut, so easy and delicious) but the beef and chicken are also wonderful. Its like going to a very good Chinese restaurant with out clogging your arteries. I hate string beans but loves the String Bean recipe in this book and the Conge is perfect for a cold rainy night.

3-0 out of 5 stars Mislabelled
The front cover of this book states "Irresistible, health giving recipes from ASIAN kitchens." While this book is great - albeit a bit too Americanized for my taste (most Asian recipes have stronger, bolder tastes, these are much too mild) - it centers too much on Chinese food and philosphy. Those who love authentic Asian food realize that each culture is diverse, both in food and in culture. This book lumps them all together and is too general. ... Read more

20. Perfect Vinaigrettes : Appetizers to Deserts
by Linda Dannenberg
list price: $19.95
our price: $13.57
(price subject to change: see help)
Asin: 1556709439
Catlog: Book (1999-09-13)
Publisher: Stewart, Tabori and Chang
Sales Rank: 92409
Average Customer Review: 4 out of 5 stars
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Book Description

Tossed with salad greens, drizzled over poached fish, pooled around a nest of steamed vegetables, marinating a rib roast, or glossing a plateful of sliced potatoes, vinaigrette sauces-when properly created-jazz up the most elementary foods. At first glance a painless process-just a swirl of oil, vinegar, seasoning, and perhaps some mustard and herbs-the making of a good vinaigrette is in fact an elusive art, even for accomplished home cooks. Perfect Vinaigrettes finally unveils the mystery of making a fabulous dressing.

The book's 60 recipes range from the most fundamental and familiar-oil and vinegar, or lemon and cream-to more complex concoctions: Herbed Lemon-Caper Sauce for grilled veal; Orange Vinaigrette for barbecued pork; Olive, Herb and Tomato Vinaigrette for grilled sea bass; Earl-Grey Tea Vinaigrette for a watermelon-Roquefort salad; Raspberry-Orange Vinaigrette for an elegant wild rice salad. Nestled among them are tantalizing creations by renowned chefs, such as Ariane Daguin's Gascony Vinaigrette, to be served with a duck salad; Andr Soltner's tangy Lutece Vinaigrette, with a hint of onion and Tabasco; and three-star chef Pierre Gagnaire's Fruited Eggplant Vinaigrette for prawns or lobster tails. ... Read more

Reviews (2)

3-0 out of 5 stars Shouldn't a vinaigrette have vinegar?
Generally, this book does a good job covering the class of sauces having an acid component, but I think the author could have done a better job compiling recipes of true vinaigrettes. Of the 60 recipes in the book, fully one third don't have vinegar as an ingredient; these generally use citrus juice as their acid. That's all well and good if you're just looking for a tangy dressing, but these definitely are not vinaigrettes. And while this probably isn't much of a failing if you're not a vinaigrette purist, the book has a few other failings as well.

While most of the recipes are extremely simple, some are unnecessarily difficult to follow the first time through, and many of the ingredients are definitely beyond the pale of what is available at the average city market.

The author does seem to have a good sense of flavor and offers many useful tips for how to create an effective sauce, but overall the book could have done a better job with the topic.

5-0 out of 5 stars Tired of Store Bought Dressings?
"If you know how to prepare a vinaigrette, then you know how to cook" Stephanie Sedgwick quoted from "Perfect Vinaigrettes Appetizers to Desserts"

Although great vinaigrettes seem to be somewhat of a lost art (especially in today's world of pre-made dressings). Linda Dannenberg leads the way for any that are eager to learn the necessary techniques of making perfect vinaigrettes.

In her beautifully done book "Perfect Vinaigrettes Appetizers to Desserts" Dannenberg takes the mystery out of preparing perfect vinaigrettes by walking the reader step by step through the process. Broken down into easy to read sections the book is a great starter for the beginner cook or an excellent reference for the more advanced. Perfect Vinaigrettes is not at all overwhelming, in fact it is a fairly small book. I found that the recipes were very easy to follow, and the accompanying photography excellent.

There are many things that I like about this book, but what I liked best is the different stages it goes through in explaining to the reader how to prepare a truly great vinaigrette. In her introduction Dannenberg starts off by pointing out some of the philosophy behind making vinaigrettes and states that "something as simple as mixing oil, vinegar, and seasonings is often very difficult even for the best of cooks". Even though a vinaigrette has the potential for disaster, Dannenberg ensures you that all you need to know to create a perfect vinaigrette is elementary, the quality of your ingredients and the proportion.

Putting aside the philosophy of vinaigrettes, Dannenberg then goes into great detail describing the different components that make up a perfect vinaigrette. I found this to be an excellent section of the book, and aptly titled "The Vinaigrette Pantry". It is here that the reader will find such excellent information as to what purpose a particular ingredient serves, and recommended brands to use. An especially nice touch was the addition of an appendix (near the back of the book) of quality food purveyors where the reader can obtain the recommended brands.

The rest of the book is devoted primarily to the preparation and use of various types of vinaigrettes. Beginning with the most basic vinaigrettes, the book builds on this base throughout the book as it progresses towards the more advanced vinaigrettes. With over sixty excellent vinaigrette recipes through the book (many of the recipes are from top chefs from around the country) the book is an excellent resource for new vinaigrette ideas. Even if you don't feel very comfortable with the more advanced vinaigrettes, the beginning vinaigrettes will give you good base of simple vinaigrettes that you can try different variations with, and still achieve a great vinaigrette.

Perfect Vinaigrettes is an excellent book and offers a refreshing look at vinaigrettes, salads, and their preparation. If you are tired of the store bought dressings I highly recommend Linda Dannenberg's Perfect Vinaigrettes.

Review by Nicko Sahlas of
"A food lover's link to professional chefs" ... Read more

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