Herbs & Spices: The Cook's Reference
by Jill Norman, Jill Norman (Editor)
Hardcover - Pub. Date: October 2002, ISBN: 0789489392

If you hunger for a comprehensive book on the subject of herbs and spices, then food writer Jill Norman has penned a book that will unquestionably give you your fill. Her latest title covers the subject at great length. Presenting readers with detailed explanations of 60 herbs and 60 spices.

Each page begins with a brief synopsis of an individual ingredient and is complimented with tasting notes, buying and storing information and a description of the herb or spice's culinary use. Within the culinary uses section Ms. Norman offers her thoughts on what each ingredient is "good with" and "combines well with". For example tarragon is good with artichokes, asparagus, fish, seafood and salsify and combines well with basil, bay, capers, chervil, chives and salad herbs.

In addition to the herbal demystification, the preparation (grating, grinding, crushing, etc.) of herbs and spices and their versatile uses are showcased through a bundle of recipes. This section starts with classic herb and spice mixtures and then expands to sauces, condiments and marinades each of which are categorized by the continent that they are derived from.

Containing 500 color photographs the book is visually driven, well laid out and guaranteed to embellish the culinary mind of any reader, no matter what their base knowledge may be.

Industry Reviews:

Library Journal
Food writer Norman (The Complete Book of Spices; Classic Herb Cookbook) certainly knows her herbs and spices. Opening with a brief introduction in which she explains that she uses the European definition of these ingredients rather than the American definition, in which dried herbs can be classified as spices, Norman gives each its own separate section, subdividing them by dominant aroma and flavor (e.g., citrus and tart, nutty, sweet). Ranging from one to four pages each, the entries for 60 different herbs and 60 different spices include an overview, tasting notes, the parts of the herb or spice used in cooking, buying and storage information, culinary uses, and some details on cultivation. Separate chapters on preparation, recipes for blending herbs and spices (as in sauces and pastes), recipes that draw on cuisines around the world, and purchasing sources are also included. The text is illustrated with gorgeous photography throughout. While basic information about many herbs and spices can be found in standard culinary references such as Larousse Gastronomique and The Oxford Companion to Food, Norman's volume excels at giving the practical details and clear illustrations cooks need when it comes to using these ingredients in the kitchen. Perfect for public libraries; buy copies for both reference and circulating collection