It’s the little things like herbs and spices that make a meal taste so good—a sprig of rosemary simmering with the soup, chopped dill to infuse the yogurt. For the reader who doesn’t know thyme from sage, Field Guide to Herbs & Spices comes to the rescue.
This new title in the wildly successful Field Guide series comes in a handy, portable size with photos of over 200 seasonings cross-referenced to the detailed text. Knowing a spice’s history, season, properties and pairings, readers will soon be flavouring dishes like a pro.
Aliza Green (Philadelphia) is a chef, food writer and teacher. She is the author of Field Guide to Produce and Field Guide to Meat.
...incredibly handy to have in the kitchen and at the market!
