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050	0	0	_aTX406 _b.H55 2004
082	0	0	_a641.638303 _221
100	1		_aHill, Tony, _d1966- _eauthor. _9255608
245	1	4	_aThe contemporary encyclopedia of herbs & spices : _bseasonings for the global kitchen / _cTony Hill.
246	3		_aContemporary encyclopaedia of herbs & spices
246	3		_aContemporary encyclopedia of herbs and spices
246	3		_aContemporary encyclopaedia of herbs and spices
246	3		_aContemporary encyclopaedia of herbs & spices : _bSeasonings for the global kitchen
264		1	_aHoboken, N.J. : _bJ. Wiley, _c[2004]
264		4	_c©2004
300			_ax, 422 pages : _billustrations (some colour) ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 402-403) and index.
505	0	0	_tPreface -- _tAcknowledgments -- _tAll About Seasonings for the Global Kitchen -- _tHerbs and Spices -- _tAjwain -- _tAllspice -- _tAmchoor -- _tAngelica -- _tAnise, Brown -- _tAnise, Black -- _tAnnatto -- _tArrowroot -- _tAsafetida -- _tAvocado Leaf -- _tBarberry -- _tBasil -- _tBay Leaf, Turkish -- _tBay Leaf, Californian -- _tBay Leaf, Indian -- _tBay Leaf, Indonesian -- _tBlack Lemon -- _tBlack Salt -- _tBoldina Leaf -- _tBorage -- _tBread Clover -- _tBush Tomato -- _tCandlenut -- _tCaraway -- _tCardamom, Green and White -- _tCardamom, Thai -- _tCardamom, Black -- _tCatnip -- _tCelery -- _tChervil -- _tChicory -- _tChiles -- _tAji and Rocoto Chiles -- _tAleppo Pepper (Near East Pepper) -- _tAncho Chile -- _tCayenne Pepper -- _tGuajillo Chile -- _tHabanero Chile -- _tPiments d'Espelette -- _tSmoked Chiles -- _tThai and other Asian Chiles -- _tChives -- _tCicely -- _tCilantro -- _tCinnamons and Cassias -- _tTrue Cinnamon -- _tCassia-Cinnamon, Indonesian and Chinese -- _tCinnamon, White -- _tCloves -- _tCoriander, European -- _tCoriander, Indian -- _tCoriander, Vietnamese -- _tCream of Tartar -- _tCubeb -- _tCulantro -- _tCumin, Brown -- _tCumin, Black -- _tCurry Leaf -- _tDill -- _tEpazote -- _tFennel -- _tFenugreek -- _tFinger Root -- _tGalangal, Greater -- _tGalangal, Lesser -- _tGale -- _tGarlic -- _tGinger -- _tGolpar -- _tGrains of Paradise -- _tHorseradish -- _tHyssop -- _tHyssop, Anise -- _tJuniper -- _tKaffir Lime -- _tKencur -- _tKokum -- _tLavender -- _tLemon Myrtle -- _tLemon Verbena -- _tLemongrass -- _tLicorice -- _tMace -- _tMahleb -- _tMarjoram -- _tMints -- _tMitsuba -- _tMountain Pepper -- _tMugwort -- _tMustard Seeds -- _tNigella -- _tNutmeg -- _tOregano, Mediterranean -- _tOregano, Mexican -- _tPaprika -- _tParsley -- _tPeppercorns, Black, Green, White, and True Red -- _tPepper, Long -- _tPepper, Negro -- _tPepper, Pink -- _tPepperleaf -- _tPomegranate Seeds -- _tPoppy Seeds -- _tRose Petals -- _tRosemary -- _tSafflower -- _tSaffron -- _tSage -- _tSassafras -- _tSavory, Summer and Winter -- _tScrew Pine -- _tSea Salts -- _tSeaweeds -- _tSesame Seeds -- _tShiso -- _tSichuan Pepper -- _tStar Anise -- _tSumac -- _tSweet Flag -- _tSylphium -- _tTamarind -- _tTarragon -- _tThyme -- _tTurmeric -- _tVanilla Bean -- _tWasabi -- _tWattle Seeds -- _tZedoary -- _tHerb and Spice Blends -- _tAmerican Blends -- _tBay Seasoning -- _t"New" Bay Seasoning -- _tBarbecue Rubs -- _tMemphis-style Barbecue -- _tBeale Street Barbecue Rub -- _tKansas City-style Barbecue -- _tKansas City Barbecue Rub and Sauce Base -- _tCarolina-style Barbecue -- _tTarheel Barbecue Rub and Sauce Base -- _tPoultry Rubs -- _tHerb Poultry Rub -- _tPaprika Poultry Rub -- _tSeafood Rubs -- _tSeattle Salmon Rub -- _tSouthern Catfish Mix -- _tCajun Blackening -- _tCajun Blackening Spice Mix -- _tCreole Spices -- _tCreole Spice Blend -- _tMontreal Steak Spice -- _tSteak Spice Blend -- _tSeafood Boils -- _tGulf Coast Shrimp Boil -- _tChesapeake Crab Boil -- _tAlaskan Crab Boil -- _tCorned Beef Spices -- _tCorned Beef Spice Mix -- _tCorning Solution -- _tPickling Spices -- _tPickling Spice Mix -- _tBread Stuffing Spices -- _t"Instant" Stuffing Spice Mix -- _tPumpkin Pie Spices -- _tPumpkin Pie Spice -- _tSausage Spices -- _tFarm Sausage Spice -- _tSeasoning Salts -- _tWestern Seasoning Salt -- _tGreek Seasoning Salt -- _tFrench Seasoning Salt -- _tJapanese Seasoning Salt -- _tMexican Blends -- _tAdobo -- _tChili Powders -- _tAncho Chili Powder -- _tChipotle Chili Powder -- _tMole Powder -- _tTaco and Fajita Seasoning -- _tCentral and South American Blends -- _tYucatan Rojo Rub -- _tMayan Cocoa Mix -- _tCaribbean Blends -- _tJerk Rub -- _tPoudre de Colombo -- _tTrinidad Curry -- _tNorthern European Blends -- _tTikka Masala -- _tWorcestershire -- _tGlogg Spices -- _tCentral European Blends -- _tMulling Spices -- _tFrench and Italian Blends -- _tBouquet Garni -- _tHerbes de Provence -- _tHerbes de la Garrique -- _tFines Herbes -- _tMelange Classique -- _tMignonette Pepper -- _tQuatre-Epices -- _tItalian Herb Blend -- _tMedieval Blends -- _tPoudre Forte -- _tPoudre Douce -- _tEnglish Beef Rub -- _tRussian Blends -- _tKharcho -- _tKhmeli-Suneli -- _tSvanetti Salt -- _tMiddle Eastern Blends -- _tBaharat -- _tHawayil -- _tQalat Daqqa -- _tRas el Hanout -- _tZahtar -- _tIsraeli Zahtar -- _tSyrian Zahtar -- _tZhug -- _tIndian Subcontinent Blends -- _tChai Spices -- _tClassic Sweet Chai Mix -- _tRoast Chai Mix -- _tChat Masala -- _tChar Masala -- _tCurry Powders -- _tMadras-style Curry Powder -- _tPakistani-style Curry Powder -- _tKashmiri-style Curry Powder -- _tSri Lankan-style Curry Powder -- _tGaram Masala -- _tCentral Indian-style Garam Masala -- _tKashmiri Garam Masala -- _tKala Masala -- _tSambhar Masala -- _tPanch Phoron -- _tAfrican Blends -- _tBerbere -- _tMint Chermoula -- _tDuqqa -- _tHarissa -- _tPiri-Piri -- _tTabil -- _tTunisian Five-Spice -- _tCapetown Masala -- _tSoutheast Asian Blends -- _tIndonesian Sambals -- _tSambal Goreng -- _tBasa Genep -- _tThai Curry Pastes -- _tThai Red Curry Paste -- _tChinese Blends -- _tChinese Five-Spice -- _tChinese Stock Spices -- _tJapanese Blends -- _tShichimi-Togarashi -- _tGomaisho -- _tBibliography -- _tIndex.
520	1		_a"The Contemporary Encyclopedia of Herbs and Spices offers in-depth information on more than 350 herbs, spices, and spice blends. Entries range from familiar favorites like allspice to less familiar choices such as Kaffir lime leaves, and from American blends like Memphis-style dry rubs to more exotic seasonings such as Tunisian five-spice. Defining spice as any part of a plant that adds significant flavor - including seeds, barks, fruits, roots, leaves, stems, resins, flowers, and pods - this encyclopedia covers everything from availability to historical and botanical origins to cooking guidelines, plus more than 75 recipes that bring this colorful culinary world to life."--BOOK JACKET.
588			_aMachine converted from AACR2 source record.
650		0	_aSpices _vEncyclopedias _9709926
650		0	_aHerbs _vEncyclopedias _9709918
907			_a.b10935988 _b20-03-18 _c27-10-15
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