Herb Spice: the Cook's Reference

Most cooks are familiar with the old favourites - parsley and thyme, cinnamon, nutmeg and vanilla - but what is wattle seed? Is horseradish a herb or a spice? Can tumeric really be white? And why do you always have to pick twiggy bits of rosemary out of a stew? With information on over 60 herbs and 60 spices, this reference book can answer all these questions and more. It contains: expert advice on buying and storing herbs and spices; step-by-step preparation techniques including dry roasting (spices) and preserving (herbs); field-to-table feature spreads; and classic and modern herb and spice mixes, rubs, pastes, marinades, salsas, oils and condiments.