Product Description

Cooks use spices and herbs to not only enhance food flavor, but to also create new taste combinations and sensations. From the vanilla bean used in creating ice cream to the cinnamon in fragrant cinnamon buns, it is virtually impossible to imagine a kitchen without spices.

The Spice and Herb Bible is a fascinating, authoritative history and reference source. Ian Hemphill describes a wide range of global herbs and spices which can be used in today's kitchen, either alone or in magical combinations. This book demystifies the art of combining herbs and spices, and introduces the home cook to worlds of tastes formerly to be had only at "exotic" restaurants. With delightful recipes and great tips for use and storage, The Spice and Herb Bible is truly an essential resource for any well-equipped kitchen.

• More than 100 spices and herbs listed alphabetically
• Quick, complete reference
• Storage and use details for each herb and spice
• Detailed color photographs of every herb and spice
• 29 spice blend recipes, including Garam Masala and Herbes de Provence
• For the novice and experienced cook

Product Details

• Amazon Sales Rank: #1902375 in Books
• Published on: 2002-03-02
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 512 pages

From Publishers Weekly
Ian Hemphill grew up in a Australian family that pioneered in the spice business in the 1950s and it became his life's work. In The Spice and Herb Bible: A Cook's Guide he offers insight into the exotic scents and flavors of culinary herbs and spices. In this alphabetical guide, the author includes sidebars containing the botanical and common names of each subject, the family, flavor group and weight. Included are 32 pages of close-up color photographs of many of the 97 spices and herbs.
Copyright 2002 Cahners Business Information, Inc.

From Library Journal
Australian-born Hemphill grew up on his family's herb farm, and he and his wife now run a specialty spice and herb market in a suburb of Sydney. His ambitious reference work covers more than 95 herbs and spices, ranging from ajowan to zedoary and including both the familiar and the exotic. The detailed entries (there are nine pages on vanilla alone) provide common and botanical names, origin and history, "flavor group," and tips on buying, storage, and use, along with a wealth of other information; most also include a recipe, and there are color photographs of the herbs and spices as well. In addition to the A-to-Z guide, there is a large section on combining spices and herbs, in blends such as Moroccan chermoula, Indian garam masala, and French quatre spices, among others. This invaluable reference is essential for most collections.
Copyright 2002 Cahners Business Information, Inc.

Review
A terrific book. -- Marty Meitus, Rocky Mountain News 06/09/2004

Comprehensive information about all these natural ingredients that add flavor to food. -- Healthy Cooking 12/2002

This book explains how to get the most mileage out of [spices and herbs]. -- Rosemary Black, New York Daily News, February 20, 2002

This is a wonderful resource for both the novice and the experienced cook. -- Shirley Reiss, Kliatt 07/2002

Customer Reviews

Lots of interesting and useful information, but not the best.
`The Spice and Herb Bible' by Australian spice merchant, Ian Hemphill, published by Canadian culinary `bible' publishing specialist, Robert Rose is a serious entry to be one's definitive reference for spices and herbs, but it fails largely because of the strength of its competition and from the fact that it is not as cook friendly as its subtitle, `A Cook's Guide' may make you believe.

My choice for first and second place among good books on kitchen seasonings are `The Contemporary Encyclopedia of herbs & spices' by Seattle spice merchant Tony Hill and perennial culinary expert, Jill Norman's `herbs & spices, the cook's reference'. While these books are very different from one another, they are both superior to Hemphill's book as a reference to the average home cook. Oddly enough, this book may actually be the best of the three as a reference for the aspiring spice merchant.

The first thing that made me wary of Hemphill's book was its very choppy and anecdotal history of the spice trade. It hit only the most interesting highlights, and got several facts wrong in the process. The two most serious errors may have been ascribing the military expansion of Islam to the prophet Mohammed personally and by ascribing to the inaccurate and largely discredited doctrine that the European use of spices was to mask poorly preserved meat. In fact, meat preservation technology (charcuterie) was really very highly developed by post-Roman Europe.

There is no question that Hemphill gives us oodles of good information about herbs and spices, but unlike Norman's very cleverly organized book, this information is practically useless for the cook who happens to want to use an herb or spice in a dish and wishes to find an appropriate selection, when she knows she wants a hint of licorice flavor in a fresh herb, but her local megamart is all out of her known sources of anise flavorings. If it were not for the historical gaffs in the historical overview and the fact that Hemphill puts all of his entries under the rubric of `spices' rather than splitting them up by herb and spice (like Norman), or at least identifying the dictionary section as `Herbs and Spices' (like Hill).

Each entry does look like a guide for the merchant or scholar rather than the cook. It includes:

Common Name
Other Common Name(s)
Botanical Name, i.e. genus and species
Botanical Family (genuses belong to families in the Linnean classification scheme)
Names in other languages (a la Bruce Cost's excellent `Asian Ingredients')
Flavor Group - This is a means of organizing seasonings which Hemphill may have contrived himself. At the very least, it is not broadly used and does not correspond to the familiar four or five tastes on the tongue.
Weight per Teaspoon - A means of converting weights to volumes for shredded, ground, or finely chopped seasonings. The usefulness of this material escapes me.
Suggested quantity per pound - A similarly arcane fact that I doubt any professional chef would ever use.
Complements - Foods best used in. If this were presented in a tabular fashion giving foods followed by best used spices, this would really be useful.
Used in - Lists spice blends in which the material is an ingredient.
Combines with - Spices which work well together. Somewhat useful.
Description - Why not a picture! This is Norman's greatest strength in that she gives color pictures of every single species.
Origin and History - Nice, but I don't trust the author's history lessons!
Processing - Interesting
Buying and Storage - Most useful for a merchant.
Use - The only really useful section.
Recipe - Elaboration on `Use'.

Hemphill's last section is on spice mixes where, again, Norman and Hill do much better jobs of providing both useful recipes and avoiding any misleading notions. Where Hemphill gives but one recipe for the French `bouquet garni', Norman gives six, making it clear that the notion of this spice mix is highly mutable, depending on the use to which it is to be put.

As encyclopedically complete as Hemphill's book seems, I detected a few significant oversights, such as his ignoring the two different (Middle Eastern and California) sources of bay leaf. Most cooking authorities warn us away from the offering from the golden state and endorse the Turkish bay. Hemphill deals only with the Turkish source. Also, while Norman cites fourteen (14) different varieties, including pictures of every single one, Hemphill features but one and dismisses the others. This seems to me a bigger oversight then one may think, as there is a great divide between the Mediterranean basils and the varieties used in southern and Southeast Asia.

While this book is useful if you happen to already own it, if you searching for a good book on spices and herbs, I strongly suggest you pick Jill Norman's book or both Norman's book and Hill's book, as the two are highly complementary.

Worthy of any home library
Cooks use spices and herbs to enhance flavors and create new ones: Spice And Herb Bible provides a reference and a history, describing a range of global herbs and spices that can be used in modern kitchens. The a-z reference allows for quick, easy look-up of ingredients. While an index of herb and spice sources would have helped those without a shop at hand, this reference still packs in essential details and is worthy of any home library.

well organized and very useful
I purchased this book a few years ago. Even after numerous readings, I refer back to it constantly. The organization of the book makes it a compact volume considering its informational density. The exhaustive list of herbs and spices is arranged alphabetically. Each entry features a brief botanical overview followed by a history, a description of cultivation/processing, what to look for when buying and how to store the spice/herb as well as a bit about its use, including recipes in many cases. There are very clear photos, each clearly labelled. The real treat is the margin notes. Each spice/herb has notes detailing: common names, botanical names and family, common names in languages other than English, weight per tsp, flavour group (i.e., hot, sweet ,bitter, etc.), suggested quantity per lb of red meat/white meat/vegetables/carbs, a list of other spices/herbs the subject compliments and finally, a list of common applications. This is a very dense book!! It continues to be one of my favourites. Each time I research a new recipe or cooking method, I consult this book.