The Spice and Herb Bible

The Spice and Herb Bible

Book - 2006
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The classic reference - expanded and in full color.

Professional chefs and home cooks use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From vanilla beans to cinnamon, from cumin to tarragon, no kitchen is complete without spices and herbs.

The second edition of this classic reference is significantly expanded, with four new spices and herbs as well as 25 additional blends. The book is now printed in full color and features color photography throughout. Every herb and spice has a handsome and detailed color photograph to make identification and purchasing a breeze. The book includes fascinating and authoritative histories of a wide range of global herbs and spices such as angelica, basil, candle nut, chervil, elder, fennel, grains of paradise, licorice root, saffron, tamarind, Vietnamese mint and zedoary.

The Spice and Herb Bible, Second Edition , includes 100 spices and herbs and 50 spice-blend recipes. It is an essential resource for any well-equipped kitchen.

Publisher: Toronto : Robert Rose, 2006
Edition: 2nd ed. --
ISBN: 9780778801467
Branch Call Number: 641.3383 Hem 3558ad 1
Characteristics: 606 p. :,col. ill
Additional Contributors: Hemphill, Kate


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Mar 30, 2015

This is truly a great compilation of spices & herbs; how to use & appreciate them. This is another one of those books that is a great one to have on hand in a personal collection of reference books for the kitchen.

It gives great ideas on what to have on hand in a well stocked pantry. It also gives great ideas on mixing your own, fresh spice blends.

nutty7688 May 28, 2011

Loved, very informative

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