Culinary Herbs and Spices of the World
Product Description
A fully illustrated, scientific guide to nearly all commercial herbs and spices in existence.
Author: Ben-Erik van Wyk. 320 pp. 240 x 168 mm. Over 600 colour photographs and illustrations. Hardback. ISBN 9781842465011, Kew Publishing in association with Briza Publications and University of Chicago Press 2013.
Culinary Herbs and Spices of the World is a fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. The book covers more than 150 species, from black pepper and blackcurrant to white mustard and white ginger, detailing the propagation, cultivation, and culinary uses of each. Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavours, and individual entries include the chemical compounds and structures responsible for each spice or herb's characteristic flavour.
Finally, the book offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand's curiosity for more information about new dishes from little-known culinary traditions.
Ben-Erik van Wyk is professor of botany at the University of Johannesburg and the author of several best-selling books on plants and plant use.
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