Aliza Green's book, Field Guide to Herbs & Spices (Quirk Books), is a 314 page, compact encyclopedic resource to help the reader identify over 44 herbs and 55 spices. A 62 page insert, which includes a plethora of color photographs, is provide to help with the recognition of the herbs and spices mentioned in the book.
Detailed Field Guide
The Field Guide to Herbs & Spices contains over 200 entries on herbs and spices that can be found at grocery stores, farmer's markets and gourmet specialty stores. Each entry in the book includes:
- General description and names
- Photo page
- Season
- How to purchase, what to avoid, how to store
- Food affinities
- Recipe and serving suggestions
Sample Recipe from Field Guide to Herbs & Spices
The recipes included in the Field Guide to Herbs & Spices, are written in a compact form. Instead of listing a separate ingredient list, followed by a list of directions, Green includes the necessary ingredients for each recipe in the list of directions.
Emerald Basil Pesto
- In the bowl of a food processor or blender, combine 1 cup pine nuts, 1 tablespoon chopped garlic, and 3/4 cup extra virgin olive oil, and process to a smooth paste.
- Add the washed and dried leaves of 1 large bunch of basil (about 1 cup) in small handfuls alternating with 1/2 cup crushed ice until all the basil and ice have been incorporated.
- Transfer to a bowl and stir in 1 cup freshly grated hard cheese (such as pecorino Romano).
- Cover with a layer of oil, then press plastic wrap directly onto the surface. Refrigerate up to 3 days, scraping away and discarding any darkened (oxidized) pesto from the top before use.
Food affinities for basil include carrot, chicken, fish, garlic, goat cheese, lemon, mozzarella, olive oil, sweet corn, tomato, veal and zucchini.
About the Author
Author Aliza Green is an award-winning chef, journalist, cookbook author and teacher based in Philadelphia, PA. Green's other books include Field Guide to Produce (Quirk Books, 2004), Field Guide to Seafood (Quirk Books, 2007) and Field Guide to Meat (Quirk Books, 2005). Additional information about Green can be viewed on her website.
About the Book
- Author: Aliza Green
- Title: Field Guide to Herbs & Spices
- Publisher: Quirk Books
- Date Published: 2006
- ISBN: 978-1-59474-082-4
Further Information
The article, Cooking with Children, contains recommendations for 5 kid friendly cookbooks. A review of the book Herbs; A Cooks Guide to Flavorful and Aromatic Ingredients, can be read in the article Culinary Herb Book Review. Catherine Crowley's book 101 Recipes from the Herb Lady is a compilation of recipes and tips for the novice to experienced cook.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
