Field Guide to Herbs & Spices

How to Identify, Select, and Use Virtually Every Seasoning at the Market
Quirk Books By Aliza Green

4-1/2 x 5-7/8 in; 384 pp ;
Paperback
Published in January, 2006
ISBN 1594740828
ISBN13 9781594740824

$15.95

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Field Guide to Herbs & Spices -- Herbs and spices make everything taste better—but can you tell your thyme from your sage? Do you know the difference between dill and rosemary? Where can you find hyssop or rose geranium?

Field Guide to Herbs & Spices is here to help. With color photographs of more than 200 different international seasonings, you'll soon be flavoring your dishes like a pro. Award-winning chef Aliza Green shows the basic history of these spices (saffron used to be worth more than gold!), its season (if applicable), names in other languages, a recipe featuring the seasoning, and much more. This handy field guide will make all of your meals complete!

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She's the author of Field Guide to Meat (Quirk, 2005) and Field Guide to Produce (Quirk, 2004) as well as the coauthor of the James Beard-award winning Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

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