Herb & Spices
See also: Single Subjects > Oils & Vinegars
Garlic: The Mighty Bulb
Grow, cultivate, store and cook with your own garlic. It's easy! Author Natasha Edwards, gives a history of garlic and great tips on cultivating and using the garlic, from the scapes to the cloves, for a perfectly flavourful meal. Fit with delicious recipes and colourful photographs and illustrations, this book is quite the addition to any food library. Softcover, 159 pp. $24.95.
The Complete Herb Book
There are two sections making up this book: an a-z guide to herbs which includes cultivation, culinary and non-culinary uses, varieties, and problems; the second part has general information such as propagation methods, garden planning, harvesting, making dyes and oils. An herb gardener for more than three decades, Jekka McVicar has the largest collection of culinary and medicinal herbs in Great Britain. Softcover, 304 pp. $29.95.
At last, a complete and entertaining guide to spices and how to use them. Sophie Grigson brings her refined taste to the table where she encourages exploration with spices by providing the world with recipes for things like Saffron Lime Macaroons and Amalfi's Peppered Mussels. Hardcover, 223 pp. $39.95.
The Art of Herbs Cookbook
Cynthia Peters and Susan Wallis
A delightful book combining beautiful artwork by artist Wallis and recipes from chef Peters who owns From the Farm Cooking School in Prince Edward County. Softcover, 63 pp. $21.95.
The Marijuana Chef Cookbook
S. T. Oner
Yet another hemp-based book has joined our shelves, and we must say, S.T. Oner (if that's even his real name!) really turns over a new leaf (get it?!) with his (or her) compilation of over 50 marijuana-riffic recipes for you to try! Softcover, 173 pp. $16.95.
Mary Jane's Hash Brownies, Hot Pot, and Other Marijuana Munchies
At last, here is solace for everyone who thinks nothing good has happened since 1974.Like,wow,man, recapture your youth with stoned salmon, happy hash pizza, classic hash brownies and amost 30 more dishes you probably tasted but may not remember. Color illustrations. Hardcover, 62 pp. $19.95.
The Spice and Herb Bible
A guide to every herb, spice, and every other form of seasoning. Includes history, usage guides, recipes and other pertinent information for Ajowan to Zedoary. Softcover, 600 pp. $29.95.
The World of Spice
His vibrantly colourful book is divided into two sections. The first features international recipes using spices - from Asia, Africa, Europe, the Americas, and Australia and New Zealand. Falafal, pili pili sauce, jerk pasta, and, of course, curry feature in this section. In the second section, the spices are organized according to type: roots and barks; berries and seeds; flowers and leaves, fruits and vegetables, resins and nuts. Each entry defines the appearance, use, medicinal use, and natural habitat.Colour photos. Softcover, 240 pp. $34.95.
Spices: A Cook's Manual & 100 Recipes
Subtitled A Cook’s Manual & 100 Recipes, this handy reference blends the identification of spices and aromatic mixtures with a little history, suggested uses, techniques and signature recipes. Colour photos. Hardcover, 256 pp. $24.99.
Guide to Herbs & Spices
A great little book on herbs and spices with each description accompanied
by a recipe and other useful information such as where to buy and
how to store. Particularly useful is the inclusion of other names
the spice may go by, and in a variety of languages. Softcover, 313
Handful of Herbs
Barbara Segall, Louise Pickford & Rose Hammich
The ultimate guide for herb afficianados, this lovely volume has information
on growing herbs, planning a herb garden, decorating with herbs, crafting
with herbs, cleaning (yourself and your house) with herbs, and, of
course, cooking with herbs. The gardening information guides you from
seeding to picking your herbs and the rest of the book has great ideas
on using them. Recipes include apricots poached in tarragon syrup.
Colour photos. Softcover, 127 pp. $29.95.
Salt & Pepper
Prized throughout history, salt and pepper are probably the most
used—and abused-flavour enhancers. Besides informing cooks about
which salt and pepper are up to which task, Vassallo offers recipes
a broad selection of recipes –spice rubs and brines, addictive
pepper parmesan shortbread, roast beef in a salt crust, even sweets
such as a vanilla, pistachio and pepper ice cream or preserved lemon
granita. Colour photos. 159 pp. $24.95.
Back to top