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Author: P N Ravindran Publisher: CABI ISBN: 1780643152 Category : Technology & Engineering Languages : en Pages : 1178
Book Description
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
Author: P N Ravindran Publisher: CABI ISBN: 1780643152 Category : Technology & Engineering Languages : en Pages : 1178
Book Description
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.
Author: Theitic Publisher: Red Wheel/Weiser ISBN: 1881098397 Category : Body, Mind & Spirit Languages : en Pages : 210
Book Description
Founded in 1971 by Elizabeth Pepper, the art director of Gourmet magazine for many years, The Witches' Almanac is a witty, literate, and sophisticated publication that appeals to general readers as well as hard-core Wiccans. At one level, it is a pop reference that will fascinate anyone interested in folklore, mythology, and culture, but at another, it is the most sophisticated and wide-ranging annual guide available today for the mystic enthusiast. Modeled after the Old Farmers' Almanac, it includes information related to the annual Moon calendar (weather forecasts and horoscopes) as well as legends, rituals, herbal secrets, mystic incantations, interviews, and many a curious tale of good and evil. Although it is an annual publication, only about 15 percent of the content is specific to the date range of each issue. The Witches' Almanac features more than 140 pages of interesting and timeless articles about witchcraft, magic, herbalism, charms, spells, and related topics written by authors from the witchcraft and magical communities. The theme of Issue 36 (Spring 2017 5 - Spring 2018) is Water: Our Primal Source. Included are "The Coffin Ring," "A Beekeeper's Year," "The Margate Grotto," "Speaking in Tongues," "Poppets," and "Thomas the Rhymer."
Author: May Abraham Fridel Publisher: American Diabetes Association ISBN: 1580406912 Category : Cooking Languages : en Pages : 506
Book Description
The Indian Cuisine Diabetes Cookbook brings the taste, aroma, and health benefits of basic and exotic Indian spices into the kitchen for those with diabetes or prediabetes, or those simply looking to eat and feel better. Delicious Indian dishes that are packed with flavor and fiber-rich ingredients are simpler than you think, and the quick, easy-to-make meals have all been adapted to meet the guidelines of the American Diabetes Association. Emphasizing a healthy eating philosophy, this cookbook helps the home cook make non-processed meals from scratch in no time at all. Each recipe has been carefully crafted to deliver authentic and bold Indian flavors while using practical techniques and tips for the modern cook who doesn't have the time nor the complicated tools used in traditional Indian cooking. This collection is a culinary trip through the flavors and spices of India.
Author: Mark C. Stevens Publisher: Rockridge Press ISBN: 9781623159757 Category : Cooking (Herbs) Languages : en Pages : 0
Book Description
As any home cook knows, adding a little bit of spice to your meal can bring flavor and variety to your plate in a big way. After all, humans all around the world have been fine-tuning the art of seasoning in various forms for thousands of years. But figuring out the right amount or food pairing can be intimidating - resulting in your unopened spices left sitting on the rack. Cooking With Spices is a cookbook and reference guide for any level chef who wants to learn about and explore spices from around the world. Organized by region from India to Europe - with spice profiles and recipes for rubs, blends, marinades, and sauces - Cooking with Spices shows you how to savor spices every day, no matter where you are in the world. Recipes include: Chinese five-spice blend, South Pacific honey paste, Backcountry chimichurri sauce, Harissa paste, Sicilian saffron pasta sauce and much more.
Author: Paula Wolfert Publisher: A&C Black ISBN: 1408827468 Category : Cooking Languages : en Pages : 532
Book Description
Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.
Author: P N Ravindran
Author: P N Ravindran
Author: Theitic
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Author: May Abraham Fridel
Author: Mark C. Stevens
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Author: Paula Wolfert
Author: Vivienne Lo