Chef's Guide to Herbs & Spices : a QuickStudy Laminated Reference Guide.

Format:

Book

Author/Creator:

Weinstein, Jay.

Language:

English

Subjects (All):

Cooking (Herbs).

Physical Description:

1 online resource (6 pages)

Edition:

2nd ed.

Other Title:

Chef's Guide to Herbs & Spices

Place of Publication:

Newburyport : BarCharts, Inc., 2018.

Summary:

Essential 6 page digital guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens, including New York's Le Bernardin and Boston's Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need. 6 page digital guide includes: Definitions Herbs: Fresh or Dried? Cuts, Blends & Bundles Curries Buying Storing & Preserving Herbs & Spices Drying Herbs Salt Tips & Tricks Chili Powders Culinary Herbs Reference Table Photo of the Herb Description Flavor Profile Pairings Forms Chef's Comments Culinary Spices Reference Table Photo of the Spice Description Flavor Profile Pairings Forms Chef's Comments Coaxing the Essence Growing at Home Marinades & Rubs

Contents:

Definitions

CURRIES

Herbs: Fresh or Dried?

Cuts, Blends &amp

Bundles

CUTS

BLENDS &amp

BUNDLES

Buying, Storing &amp

Preserving Herbs &amp

Spices

FREEZE FRESH HERBS

OIL OR VINEGAR INFUSIONS

REFRIGERATE FRESH HERBS

DRYING HERBS

Salt

Tips &amp

Tricks

CHILI POWDERS

Culinary Herbs

FINE/TENDER

ROBUST/RESINOUS

Culinary Spices

COAXING THE ESSENCE

Growing at Home

Marinades &amp

Rubs.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9781423240006

1423240006

OCLC:

1241450868