Henley-on-Thames
£20.00
Most cooks are familiar with the old favourites – parsley and thyme, cinnamon, nutmeg and vanilla – but what is wattle seed? Is horseradish a herb or a spice? And why do you always have to pick twiggy bits of rosemary out of a stew? This reference book can answer all these questions and more.
Available on backorder
Publish Date: 07/11/2002A classic reference book providing essential step-by-step preparation techniques such as dry-roasting (spices) and preserving (herbs). Features elegant field-to-table spreads, bringing to life old favourites such as turmeric and new discoveries, with expert advice on buying and storing.
| Weight | 1258 g |
|---|---|
| Dimensions | 254 × 197 × 26 mm |
| Author | |
| Publisher | |
| Imprint | |
| Cover | Hardback |
| Pages | 336 |
| Language | English |
| Edition | |
| Dewey | 641.357 (edition:21) |
| Readership | General – Trade / Code: K |
