The Herbalist in the Kitchen (Hardback)

Gary Allen

Edité par University of Illinois Press, 2007
ISBN 10: 0252031628 / ISBN 13: 9780252031625
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Language: English Brand New Book. The foodie s ultimate herbal encyclopedia Created 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. N° de réf. du libraire

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Synopsis : Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, this text provides complete information about the uses, botany, toxicity, and flavour chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world.

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Détails bibliographiques

Titre : The Herbalist in the Kitchen (Hardback)
Éditeur : University of Illinois Press
Date d'édition : 2007
Reliure : Hardback
Etat du livre : New

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Allen, Gary
Edité par University of Illinois Press (2007)
ISBN 10 : 0252031628 ISBN 13 : 9780252031625
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Description du livre University of Illinois Press, 2007. Hardcover. État : Good. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books. N° de réf. du libraire mon0000203887

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Allen, Gary
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ISBN 10 : 0252031628 ISBN 13 : 9780252031625
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Description du livre University of Illinois Press. Hardcover. État : Good. Book has some visible wear on the binding, cover, pages. N° de réf. du libraire G0252031628I3N00

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Allen, Gary
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Description du livre University of Illinois Press, 2007. État : Good. Fifth Edition. N/A. Shows some signs of wear, and may have some markings on the inside. N° de réf. du libraire GRP80040310

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Allen, Gary
Edité par University of Illinois Press (2007)
ISBN 10 : 0252031628 ISBN 13 : 9780252031625
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Better World Books
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Description du livre University of Illinois Press, 2007. État : Fair. Fifth Edition. N/A. Former Library book. Shows definite wear, and perhaps considerable marking on inside. N° de réf. du libraire GRP93214368

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Gary Allen
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Description du livre University of Illinois Press. État : Used - Good. 2007. Hardcover. Good. No Dust Jacket. N° de réf. du libraire D22788

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Gary Allen
Edité par University of Illinois Press
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Description du livre University of Illinois Press. État : Used - Very Good. 2007. Hardcover. Very Good. N° de réf. du libraire Z0099303

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Gary Allen
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Description du livre University of Illinois Press. État : Used - Like New. 2007. Hardcover. Fine. Dust Jacket is Fine. N° de réf. du libraire C43618

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Gary Allen
Edité par University of Illinois Press (2007)
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Description du livre University of Illinois Press, 2007. Hardcover. État : Used: Good. N° de réf. du libraire SONG0252031628

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Allen, Gary (Gary J.)
Edité par Urbana : University of Illinois Press (2007) (2007)
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Description du livre Urbana : University of Illinois Press (2007), 2007. Fifth Edition. An exceptional copy; fine in an equally fine dw. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Literally as new.; 8vo 8" - 9" tall; 483 pages; Description: xiv, 483 p. : ill. ; 25 cm. Notes: Includes bibliographical references (p. 471-475) and index. Subjects: Cooking (Herbs) Herbs .Series: The food series. The foodie's ultimate herbal encyclopedia Created 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. 1 Kg. 483 pp. N° de réf. du libraire 183128

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Allen, Gary (Gary J.)
Edité par Urbana : University of Illinois Press (2007) (2007)
ISBN 10 : 0252031628 ISBN 13 : 9780252031625
Ancien(s) ou d'occasion Couverture rigide Quantité : 2
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Description du livre Urbana : University of Illinois Press (2007), 2007. Fifth Edition. An exceptional copy; fine in an equally fine dw. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Literally as new.; 8vo 8" - 9" tall; 483 pages; Description: xiv, 483 p. : ill. ; 25 cm. Notes: Includes bibliographical references (p. 471-475) and index. Subjects: Cooking (Herbs) Herbs .Series: The food series. The foodie's ultimate herbal encyclopedia Created 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. 1 Kg. 483 pp. N° de réf. du libraire 183128

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