Product Description

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.

Product Details

• Amazon Sales Rank: #209477 in Books
• Published on: 2006-03-05
• Original language: English
• Number of items: 1
• Binding: Paperback
• 607 pages

Review
Long overdue, essential kitchen tool... This is an indispensable addition to any kitchen library. -- Byron Ayanoglu, Books in Canada, November 2003

Offers insight into the exotic scents and flavors of culinary herbs and spices. -- Publishers Weekly, April 1, 2002

Simply put, [Hemphill] knows his herbs and spices. -- HortIdeas, February 1, 2002

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

This is a wonderful resource for both the novice and the experienced cook. -- Shirley Reiss, Kliatt, July 1, 2002

Review
An excellent addition to culinary collections in academic and public libraries. Serious cooks will want it for personal collections. (Barbara M. Bibel American Reference Books Annual 20020401)

[Review of First Edition:] Offers insight into the exotic scents and flavors of culinary herbs and spices. (Publishers Weekly 200212)

[Review of First Edition:] Comprehensive information about all these natural ingredients that add flavor to food. (Healthy Cooking 20061217)

Helps adventurous chefs sort out their seasonings. (Rachel Wharton New York Daily News 20020201)

[Review of First Edition:] Simply put, [Hemphill] knows his herbs and spices. (HortIdeas 20020701)

[Review of First Edition:] This is a wonderful resource for both the novice and the experienced cook. (Shirley Reiss Kliatt 20061025)

A great resource... along with full-color photographs, you'll find historical information as well as tips on buying, storage and usage. (Lincoln Journal Star 200311)

[Review of First Edition:] Long overdue, essential kitchen tool... This is an indispensable addition to any kitchen library. (Byron Ayanoglu Books in Canada 20040609)

[Review of First Edition:] A terrific book. (Marty Meitus Rocky Mountain News 20070507)

Co-winner in the [2006 International Association of Culinary Professionals] Food Reference/Technical Category ... Essential. (William R. Wood Kalamazoo Gazette 200702)

Está escrito en un lenguaje comprehensible para la majoría de los lectores, además de ser muy infomativo. (Cristina Juri Arencibia El Nuevo Herald, Miami, FL )

A great source of spice information and recipes. (Karen Miltner Rochester Democrat and Chronicle )

Even non-cooks will enjoy a great read. (Susan Miller Hersam Acorn (Fairfield County, CT) )

A remarkable achievement... Highly recommended. (Dave DeWitt Fiery Foods and BBQ )

About the Author
Ian Hemphill lives in Sydney, Australia, and grew up working in his family's spice business. He opened a specialty shop called Herbie's Spices, which boasts one of the largest selections of herbs and spices for sale and export in the southern hemisphere.

Customer Reviews

Add Some Spice To Your Life With Flavorful Herbs
One of the great mysteries in life is how some people seem to have the natural ability to combine food ingredients to make the most delicious meals you've ever tasted. It's the same food that everyone else prepares, so what's the difference? Could it be those who excel at cooking and preparing meals have mastered the art of flavor by educating themselves better about what spices and herbs can do to the foods they make?

In my opinion, that's EXACTLY what they have done and now you can learn the art of doing this too with "The Spice and Herb Bible."

Written by Ian "Herbie" Hemphill, an Australian man with over four decades of working in the spice and herb business, this hefty and colorful 608-page book is the most comprehensive book of information you will find on bookstore shelves today about virtually any spice and herb in the entire world. Who better to tell you about these ingredients to spice up your low-carb like than Herbie?! The man is a living legend in the industry and stands ready to share his wealth of wisdom with others.

Herbie has traveled all over the world to identify and introduce the most unique and exotic herbs and spices you'll ever put inside your mouth. He knows his stuff too serving his customers at his wildly popular Herbie's Spices store in Sydney, Australia.

"The Spice and Herb Bible" includes three different sections that you can jump back and forth from to locate the information you need:

First, you will be educated about "The World of Spices" with a historical and educational journey to an entirely different culture of this incredible industry. You'll learn about the difference between spices and herbs, how they are made, and where they are turned into the secret ingredients of some of your favorite foods.

Second, the education continues in the "Spice Notes" section with an alphabetical listing of over 100 spices. You'll be provided with invaluable information about each, including the origin, other common names for the spice, the official botanical name, which family of spice it comes from, and what the spice is called in other languages (this was pretty neat!). Page after page of information with gorgeous full-color photos of the spices and herbs themselves will keep you captivated for hours and hours.

Third, if you feel the gumption to mix and match spices yourself, then Herbie shows you how in "The Art of Combining Spices" section. Because Herbie knows you'll get the itch to start cooking and experimenting with this newfound knowledge, he provides nearly 60 pages of delicious recipes using both common and rare spices and herbs for your enjoyment courtesy of his daughter Kate who created them. They are magnificent!

I had the privilege of trying a few of Herbie's spices for myself and was quite impressed. The Lemon Myrtle Leaf Ground complemented chicken very well for a pleasantly tangy flavor while the Australian Forest Berry Herb provided a hint of sweetness to what would otherwise be a rather drab meal. Both the Exotic Moroccan Blend of Ras El Hanout and the Chermoula Moroccan Rub were perfect ingredients for adding some zip to just about any Mexican dish you are serving.

Get yourself a copy of "The Spice and Herb Bible" and never settle for dull and drab meals ever again. Spice up your life with some flavorful herbs!

A Must Kitchen Reference
What a marvelous book Ian Hemphill has created. If you have any interest in spices - which is to say, if you have any interest in cooking, this is a must. There are some recipes by his wife, Kate Hemphill, but this is primarily a practical reference from a second-generation spice merchant and obvious expert. The volume starts with interesting history that applies a pragmatic eye. For example, he dismisses the notion that people used spices in the dark ages to mask tainted foods because anyone who could have afforded the then-astronomical prices of the spices would likely have had money for something fresh. Instead, he attributes the growth of spices to improve bland food and, interestingly, to help moderate the strong gamy taste of many meats and poultry at the time, which might explain the concept of covering over a taste or aroma.

Of course there are sections on growing and using spices, and I found interesting the section on the spices and herbs that specific cuisines use. An approach I hadn't seen before is using relational weights - for example, in Indonesian cooking if you used cloves, turmeric, and coriander seed, they would likely be in a ration of 1 to 5 to 8. My first impression was that there were supposed to be proportions of spice blends, but that didn't make sense when you had, say, 15 different ingredients and you know that the cuisine in question doesn't use all of them every time. And there are recipes for specific spice blends at the end of the book. No, this chapter was to give you a feel for how the given cuisine uses and combines spices - very good to know.

What really grabbed me, though, were the entries for individual spices and herbs. Each includes the following: origin and history, processing, buying and storage, use, other names for the item, names in other languages, suggested quantities for a given type of dish, and what other spices and herbs that work well with it.

You do need to keep in mind that the book is from Australia, because some terminology might throw you. For example, there was a recipe for a savory biscuit. I was thinking the flaky type you bake, and then I suddenly remembered that in Australia and the UK, biscuit can mean a cookie or cracker. You will also find a few spices that aren't readily found in this part of the world. That said, at $24.95, this is a bargain.

Spice and Herb Bible
An incredible resource including great photos, descriptions, orgin, history, processing, buying, storage, use and recipes...a cooks companion in the kitchen which I can not live without. Thank you